Recipe - Caramel Chip Tarts

PASTRY
1 One fourth cup Allpurpose flour
One fourth cup White sugar
One half cup Unsalted butter, chilled
2 lg Egg yolks
One fourth cup Finely ground almonds
1 teaspoon Almond extract
Ice water

FILLING
Three fourths cup Salted butter
1 cup Dark brown sugar,; firmly
packed
1/3 cup Honey
3 tablespoon Heavy cream
1 teaspoon Vanilla extract
1 pack 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 One half 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.
Recipe By :THE DESSERT SHOW SHOW #DS3003

Posted to MCRecipe Digest V1 #259

Date: Sat, 26 Oct 1996 00:12:04 0400

From: Meg Antczak meginny@node1.frontiernet.net