mariadnoca
Moderator
These are keepers!
Millionaire Shortbread Mini Pies
Makes 12
For the shortbread crust:
150g all purpose flour / 1.5 cups
100g brown sugar / 0.5cup
125g butter, melted / 1 stick plus 1 Tb
Mix the flour, sugar and melted butter. Spoon (or use your fingertips) the mixture into the bottom of the mini muffin tins. Bake for 10 minutes at 350 F. Remove from the oven and set aside while you prepare the filling.
Caramel Filling:
130 gr. golden syrup / 1.5 cups (I used grade B maple syrup)
125 gr butter / 1 stick plus 1 Tb.
1 can sweetened condensed milk (14 0z)
Combine the golden syrup, butter and condensed milkin a large saucepan and cook over low heat for about 10 minutes, or until it thickens and takes on a golden color. Remove from the heat, let cool for a minute and divide among the tart shells. Bake for 20 minutes. Remove from the oven and let cool completely.
Chocolate Ganache:
185 gr dark chocolate / 6.5 oz
1 Tb. vegetable oil
Melt the chocolate in the microwave or on top of a double boiler. Add the oil and mix well to combine. Spoon some over each tart shells and allow to set in the fridge. (I left them in there 1/2 an hour and they were perfect.) Remove from pan - serve at room temp.
Maria's Notes:
I doubled this recipe but in doubling the caramel I had waaay too much (ha! like that's a bad thing!) -- I made another double batch and still had over a cup leftover that I must say was TDF on ice cream. The maple flavored caramel is OMG good! Now I've always had trouble making candy so it may have been that my caramel didn't get thick enough (thank you 1959 electric cooktop) but it was so good it didn't matter. Also, I recommend filling the tarletts pretty full because they sink a bit after coming out of the oven leaving just enough room for the topping of chocolate. My first batch I think I should have filled in with more caramel and did so in the other batches - 4 in all because of all the caramel I had -- and it was good enough to make and give as gifts to your ice cream fans. People groaned and made continous yummy noises when I served it over ice cream tonight!
Also, my first batch of dough was much drier because I did 2 things I often don't do 1) used an open box of brown sugar that was a bit on the dry side and 2) scooped the flour -- if a recipe doesn't call for sifted flour I always still scoop the flour into the measuring cup so it doesn't pack down -- huge difference in the wettness of the dough when it came together and hence getting them in the pan. (Part of the reason I made these is I wanted to try out the little tool from Pampered Chef I got to press dough into the mini muffin pan -- it is wonderful. Put that on your gadget wish list!)
Click on the link to the blog (with photo) I got the recipe from... I couldn't stop reading it as each recipe was such a treat! I hope you enjoy it as much as I did.
Boy-oh-boy folks are going to love me when I bring all these into my morning meeeting!
http://tartelette.blogspot.com/2007/04/donna-hays-millionaire-shortbread.html
Millionaire Shortbread Mini Pies
Makes 12
For the shortbread crust:
150g all purpose flour / 1.5 cups
100g brown sugar / 0.5cup
125g butter, melted / 1 stick plus 1 Tb
Mix the flour, sugar and melted butter. Spoon (or use your fingertips) the mixture into the bottom of the mini muffin tins. Bake for 10 minutes at 350 F. Remove from the oven and set aside while you prepare the filling.
Caramel Filling:
130 gr. golden syrup / 1.5 cups (I used grade B maple syrup)
125 gr butter / 1 stick plus 1 Tb.
1 can sweetened condensed milk (14 0z)
Combine the golden syrup, butter and condensed milkin a large saucepan and cook over low heat for about 10 minutes, or until it thickens and takes on a golden color. Remove from the heat, let cool for a minute and divide among the tart shells. Bake for 20 minutes. Remove from the oven and let cool completely.
Chocolate Ganache:
185 gr dark chocolate / 6.5 oz
1 Tb. vegetable oil
Melt the chocolate in the microwave or on top of a double boiler. Add the oil and mix well to combine. Spoon some over each tart shells and allow to set in the fridge. (I left them in there 1/2 an hour and they were perfect.) Remove from pan - serve at room temp.
Maria's Notes:
I doubled this recipe but in doubling the caramel I had waaay too much (ha! like that's a bad thing!) -- I made another double batch and still had over a cup leftover that I must say was TDF on ice cream. The maple flavored caramel is OMG good! Now I've always had trouble making candy so it may have been that my caramel didn't get thick enough (thank you 1959 electric cooktop) but it was so good it didn't matter. Also, I recommend filling the tarletts pretty full because they sink a bit after coming out of the oven leaving just enough room for the topping of chocolate. My first batch I think I should have filled in with more caramel and did so in the other batches - 4 in all because of all the caramel I had -- and it was good enough to make and give as gifts to your ice cream fans. People groaned and made continous yummy noises when I served it over ice cream tonight!
Also, my first batch of dough was much drier because I did 2 things I often don't do 1) used an open box of brown sugar that was a bit on the dry side and 2) scooped the flour -- if a recipe doesn't call for sifted flour I always still scoop the flour into the measuring cup so it doesn't pack down -- huge difference in the wettness of the dough when it came together and hence getting them in the pan. (Part of the reason I made these is I wanted to try out the little tool from Pampered Chef I got to press dough into the mini muffin pan -- it is wonderful. Put that on your gadget wish list!)
Click on the link to the blog (with photo) I got the recipe from... I couldn't stop reading it as each recipe was such a treat! I hope you enjoy it as much as I did.
Boy-oh-boy folks are going to love me when I bring all these into my morning meeeting!
http://tartelette.blogspot.com/2007/04/donna-hays-millionaire-shortbread.html