Go big or go home. That’s the name of the game with these pups. Proper naughty. Caramel, Peanuts, shortbread, chocolate, popcorn, eek.
The recipe will make eight individual 8cm tartets (love that word ) or you could make one massive one and the beauty is you don’t have to go anywhere near your oven. You could even swap out the base for a short crust pastry. Just sub the recipe for the base from my Fruit and Nut Caramel Tart. And don’t worry if dairy ain’t your thing as I have suggested some vegan swaps in the recipe link at the bottom.
The only tricky bit is the caramel but as long as you keep an eye on it to turn a deep golden brown then it is plain sailing. Great little pud if you are running around as there are a few points to chill. After you have made the base, after you have made the caramel, and after you have made the ganache. The only other tip I can give you is when you fill the cases with your base is to press down in the centre with a smaller glass than the tin and work your finger around. This will give you a nice little lip for the filling. The bigger the lip the more caramel it will take. It is such a hardship when you have to photograph your food. Coffee, fork, go!
Yum! I hope you dig these inexpensive decadent little beauts but only one way to find out; click here for the full recipe for my No Bake Popcorn and Peanut Caramel Tarts. I liked them so much they were recorded for the show and you can see how easy they are here…….
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