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Salted Dulce de leche and peanut crunch tarts

Salted Dulce de Leche and Peanut Crunch Tarts

Recipe author:
Hoda Alzubaidi

The Great Australian Bake Off Contestant

Serves: 10 people
Prep time: 15-20 minutes
Setting time: 60-90 minutes
Cooking time: 15-20 minutes

Ingredients:

Pastry

  • 100g plain flour
  • 10g almond meal
  • 20g icing sugar
  • 1/2 teaspoon vanilla bean paste
  • 60g unsalted butter, diced and chilled
  • 1 egg yolk
  • 1 teaspoon ice cold water

Peanut crunch

  • 3 Tablespoons crunchie peanut butter
  • 2 Cups Feuilletine flakes ( Use crushed cornflakes as a substitute )
  • Pinch Murray River Salt flakes

Topping

  • 200g Dulce de leche
  • Pinch Murray River Salt flakes

Method:

  1. To make the sweet pastry place the flour, almonds and icing sugar intoa food processor and pulse to combine. Add the vanilla, butter and blits until mixture reserbles crumbs. Then add the egg yolk and ice cold water. Pulse until the mixture just comes together. Tip the mixture out onto cling wrap and form it together into a dough. Roll into a flat disc and place it in the refrigerator for 1 hour.
  2. Remove the chilled pastry from the fridge and roll to about 2-3mm in thickness. Using the tart discs cut 10 circle moulds and place them onto a tray lined with partment paper. With the remainder of the dough form strips tall enough to just border around the legth of the shells. Make sure the pastry is cold, you may need to place the dough in the fridge again to use it again. Refrigerate for at 15 minutes. Preheat the oven to 175C fan assisted. Once the tarts are firm to touch, trim off the top excess and bake for 15 minutes or until golden.
  3. To make the Peanut crunch, combine peanut butter and feuilletine flakes or cornflakes into a bowl and sprinkle with murray river seasalt. Set aside until ready to use.
  4. Pipe the dulce de leche into a piping bag filled with a round tip or simply cut the bottom of a zip lock bag. Set aside until ready to use.
  5. Fill each cooled tart shell with 1 tablespoon of peanut crunch and press down gently to pack
  6. Pipe a Dulce De leche ontop and flattening the surface with a palette knife. To create length pipe 5-7 circular tips on each tart
  7. Sprinkle with River Murray seasalt and serve!
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