Caramel Fudge Tart

Preheat oven to 370 F.

For the tart shell:

Using a food processor, combine flour, sugar, salt and baking powder.
Cut butter into tablespoon-sized pats, add it into the flour mix and pulse at 1 second intervals until butter is scattered throughout and mixture resembles cornmeal consistency. Sprinkle in cold water, 1 tablespoon at a time and pulse with each addition until dough forms. Gather pastry into a ball and wrap in plastic wrap. Refrigerate for at least 45 minutes.

With a rolling pin, roll out dough (on a floured work surface) to 1/4 inch thickness. Using a medium size glass (3 inches in diameter) or a cookie cutter, press the cutter into the flattened dough to make 3-inch discs. Press discs carefully into individual wells of a muffin pan. You’ll need about 12-14 wells. Make sure to cover the bottom and press the dough 1/4 of the way up the sides. Prick a few holes in the bottom of the crusts with the tines of a fork.

Bake 8-10 minutes or until light brown in color. Let cool.

For the caramel/toffee filling:

Put all of the filling ingredients into a heavy bottomed saucepan and bring to a boil on moderate heat. Boil for 4-5 minutes, until slightly thickened but make sure it doesn’t get too dense and thick. Take off heat and let it cool.

Dollop a tablespoon of the toffee filling into each of the tart shells.

For the caramel syrup:

Heat 1/2 cup of sugar in a high sided, heavy bottomed saucepan over a high heat. Don’t stir it; just swirl the pan a few times to combine. Let the sugar dissolve. Once mixture boils, add 1/2 cup of hot water, being careful not to stand near it as the hot mixture will splash. Bring to a boil.

Lower heat to medium, continue to simmer for 8-10 minutes. Slowly swirl pan, to even out color and to keep mixture from burning and crystallizing on the sides of pan. Continue heating until the color is a deep amber color.

The syrup should be a slightly thick, pouring consistency now. Cool a bit and use 2-3 tablespoons for this recipe.

This makes a great topping for ice cream and cheescakes. Maybe a dollop or two straight from the spoon to your mouth, no one will ever know.