Caramel chip tarts

 
                             CARAMEL CHIP TARTS
 
 Recipe By     : THE DESSERT SHOW SHOW #DS3003
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry:
    1 1/4  cups          all-purpose flour
      1/4  cup           white sugar
      1/2  cup           unsalted butter, chilled
    2      large         egg yolks
      1/4  cup           finely ground almonds
    1      teaspoon      almond extract
                         ice water
                         Filling:
      3/4  cup           salted butter
    1      cup           dark brown sugar, -- firmly packed
      1/3  cup           honey
    3      tablespoons   heavy cream
    1      teaspoon      vanilla extract
    1      package       miniature semisweet chocolate chips
 
 
 Pastry: combine flour, sugar and butter with pastry cutter until dough
 resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add
 ice water until dough can be shaped into a ball. Flatten dough into a disk.
 Wrap tightly and chill until firm. On floured board, roll out dough to 1/4
 inches. Cut into 4 inch rounds to fit 3 1/2 inch tart pans. Press gently
 into pans and chill 15 minutes. Preheat oven to 400. Remove tart shells
 from refrigerator and prick bottoms with fork. Bake 15 minutes or until
 edges turn golden brown. Cool to room temperature.
 
 Filling: mix together butter, brown sugar, and honey in heavy saucepan and
 cook over medium heat until sugar dissolves. Turn heat to high and boil
 without stirring 2 minutes or until bubbly. Remove from heat and stir in
 cream and vanilla and cool 5 minutes. Pour caramel mixture into tart shells
 and cool. Sprinkle with miniature chocolate chips.
 
                     
 
 
 
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