Baileys salted caramel tarts

If you’re one of the many people who adore a good caramel tart, then you can’t go past this near-perfect option! With all the same delicious ingredients, you’re guaranteed to get a similar end product — the only difference being the Baileys twist added into the mix.

And like always, Baileys doesn’t disappoint and gives these little tartlets a mouthwatering kick that is definitely missing from the original! Serve them up to family and friends or enjoy them all to yourself, but either way you’ll be in for a treat.

Ingredients

• 225 (1 1/2 cups) plain flour
• 60g (1/3 cup) icing sugar mixture
• 125g butter, chilled, chopped
• 1 egg
• 395g can sweetened condensed milk
• 80ml (1/3 cup) golden syrup
• 2 tbsp brown sugar
• 50g butter
• 60ml (1/4 cup) Baileys Irish Cream liqueur
• 1 tsp sea salt flakes
• 160ml (2/3 cup) thickened cream, whipped to soft peaks
• Grated chocolate, to serve

Method

1. To make the pastry, place the flour, icing sugar and butter in a food processor. Process until fine crumbs form. Add the egg. Process until the dough just comes together. Shape into a disc. Wrap in baking paper. Place in the fridge for 1 hour or until just firm.
2. Meanwhile, place the condensed milk, golden syrup, brown sugar and butter in a saucepan over medium heat. Cook, stirring constantly, for 10 minutes or until the mixture is smooth and just starts to simmer. Cook, stirring occasionally, for 5 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat.
3. Stir 2 tablespoons Baileys and 1/2 teaspoon salt into caramel mixture. Carefully transfer to a heatproof bowl. Cover surface with plastic wrap. Place in the fridge for 1 hour to chill.
4. Preheat oven to 200C/180C fan forced. Grease twelve 1.5cm-deep, 6.5cm (base measurement) round fluted tart tins with removable base.
5. Divide the dough into 12 portions. Roll out each portion between 2 sheets of baking paper until 3mm thick. Line base and side of prepared pans with pastry. Trim edges. Line each pan with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until the pastry is golden and cooked through. Set aside in pans to cool completely.
6. Meanwhile, place the cream and remaining Baileys in a bowl and fold until combined.
7. Remove pastry cases from pans and place on a serving plate. Spoon caramel into pastry cases. Dollop with Baileys cream and sprinkle with grated chocolate and remaining salt. Serve.