Caramel Walnut Tarts

5 Ingredients

Number of servings

380grams can caramel top 'n' fill
2tablespoons icing sugar (to serve)
1/2 cup smooth peanut butter
1 3/4 cup walnuts
3 sheet ready-rolled frozen shortcrust pastry, thawed

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven 200°C. Lightly grease a 12 hole mini muffin tray.

Step 2 of 4

Using a 6.5cm round cutter, cut 36 rounds from the pastry. Pierce each round a few times with a fork. Gently press 12 rounds into prepared pans and refrigerate remainder. Freeze tray for 15 minutes. Transfer to oven and bake for 12-15 minutes, or until pastry just starts to colour.

Step 3 of 4

Meanwhile, spoon caramel into a bowl. Use a balloon whisk to whisk until smooth. Add peanut butter and whisk to combine. Reserve 36 of the walnut halves and chop remainder. Stir chopped walnuts into the caramel mixture.

Step 4 of 4

Fill warm pastry cases with caramel mixture. Place a walnut on top. Bake for a further 8-10 minutes until set (tarts will firm on cooling). Cool for 12 minutes in tray then transfer to wire rack to cool. Repeat process twice with pastry and filling. Dust with icing sugar to serve.