Cranberry Almond and Caramel Tart Filling
Individual tarts stuffed with a florentine like filling made from flaked almonds, whole cranberries and caramel.
Equipment
- 1 deep an or saucepan
- 1 wooden spoon or whisk
- 1 Medium sized mixing bowl
- 1 lined flat baking tray
Ingredients
- 4 small sweet pastry cases baked
- 75 grams caster sugar
- 140 grams cream
- 100 grams whole cranberries fresh or frozen
- 100 grams flaked almonds
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a deep pan or saucepan, add all the caster sugar and shake the pan to make a thin layer. Heat on a medium heat for 4-5 minutes until the sugar has caramelised and a light amber colour has been achieved.
- Carefully add the cream to the caramelised sugar and mix together. The caramel may splutter and the sugar may start to seize up and become hard. This is normal, simply turn down the heat and continue cooking and stirring for a couple minutes until all the sugar melts again.
- In a medium sized mixing bowl, add the whole cranberries and flaked almonds and mix together.
- Pour the hot caramel over the almonds and cranberries and mix everything together.
- Divide the filling between the 4 tart shells, allowing the mix to heap in the middle.
- Bake for 25-30 minutes until the almonds have turned golden brown and the cranberries have started to burst and soften.
- Allow to cool before serving.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.