Sunday, December 18, 2011

Mini Caramel Torte's


As I am sure you can all tell, our home is full of Christmas treats. Every day I am making more and more as the kids that come in and out devour all of them. Oh boy. How do I even begin to talk about these Mini Caramel Tortes? A mouth full of creamy caramel with a light crust. My husband thinks these are perfection. I agree that they are really good. I wish I would have been able to get a better picture, because words just cannot describe the goodness. 

Mini Caramel Torte's
For the crust
1/8 teaspoon salt
4 tablespoons very cold unsalted butter, cut into pieces
1/8 cup plain greek yogurt
1 teaspoon fresh lemon juice
1/8 cup ice water
egg yolk
For the Caramel Filling:
Please see the recipe for Easy Caramel.

First, make the crust. I used my kitchen aid and paddle attachment to combine the flour and salt in a large bowl. Add the butter to the flour mixture
and work the butter into the flour until it is crumbly and the butter pieces are not bigger than small peas.

In a separate bowl, whisk together the wet ingredients (yogurt, lemon juice and ice water).
Add them to the flour/butter mixture and combine with a paddle attachment until the dough just comes together.
Flatten the dough a bit and place in the refrigerator for at least an hour.
Preheat the oven to 350 degrees.

Now make the Easy Caramel. 

Roll out dough. I find it easiest to place plastic wrap on top of the dough and roll it out, that way it won't stick to the rolling pin. 
I used mini Tart tins I bought at Sur La Table years ago. You can always just make a huge torte out of this, but I like having miniature ones. 
Press the dough into the mini tins about 3/4 of the way up the sides, 
Scoop Caramels into the prepared crusts.
Bake 25 minutes
It is a big gooey bite of yum.
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