THERMOMIX ® RECIPE

1 Salted Caramel & Macadamia Choc Tartlets

Recipe's preparation

Pastry

Mill sugar 10 seconds, speed 9.

Add flour, butter and coconut. Mix for 20 seconds on speed 4.

Continue on speed 4 and add yolk, vanilla bean paste and enough water through the lid until the mixture forms a dough.

Remove and shape dough into a flat disc.

Refrigerate for 30 minutes.

After the 30 minutes, roll the dough out between 2 sheets of baking paper (or use your Thermomat and 1 sheet of baking paper) until the dough is approx 3mm thick.

Cut 24 rounds, re-rolling the dough as needed.

Line prepared muffin tray with pastry rounds. Prick the bottom of each round with a fork. Refrigerate for another 10 minutes.

Cook in a moderate overn (180) for approx 8 minutes until lightly golden and cooked.

Cool completely in pans.

Macadamia Salted Caramel Sauce

Chop macadamias on speed 4 for 4 seconds.

Reserve approx 1/4 for later.

Add remaining ingredients and cook for 15 minutes, varoma temp, "Counter-clockwise operation" , speed 2.

Choc Topping & Layering

Grate chocolate for 8 seconds on speed 8.

Add oil and melt for 2 minutes, 5 degrees, speed 2.

Spoon caramel sauce evenly over the tart cases.

Follow this step with the melted chocolate.

Sprinkle each tartlet with the reserved chopped macadamia nuts and refrigerate until set.

Enjoy