A Sweet finger food treat recipe, for hazelnut topped caramel cream tarts.
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Make the filling, Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed to ensure can is fully submerged.
To make the pastry dough, Place flour, sugar and butter in a processor. Process until mixture resembles fine breadcrumbs.
Add egg yolk and 1 tablespoon chilled water. Process until dough just comes together, adding more chilled water if necessary.
Turn out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Roll out pastry between 2 sheets of baking paper until about 5mm thick. Using a tart cutter, cut 12 rounds from pastry. Line tart pans with pastry.
Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice.
Bake for 1o minutes or until edges are light golden.
Remove weights and paper. Bake for 10 minutes or until bases are light golden. Set aside to cool.
Open cooled can, your condensed milk will now be caramel, pour or spoon caramel cream into tart shells.
Top each with a hazelnut.