Mini Rolo Tarts
Indulge in these delectable Rolo pastry tarts that combine a buttery, melt-in-your-mouth crust with gooey, caramel-filled treats inside. Each bite offers a delightful mix of sweetness and richness, making it a perfect treat for any occasion. After a quick bake in the oven, these bite-sized delights are ready to be savored and enjoyed by all.
— Constant Cookbook
Ingredients
- plain flour 200g
- icing sugar 50g
- butter 125g
- a pinch of salt
- 2 egg yolks
- 3 packs of rolos
Instructions
- Make the pastry. Sift the flour and icing sugar into the bowl. Cut the butter into little cubes and tip them into the flour with the salt. With your fingertips, rub the butter into the flour and sugar until the mixture looks like sand or breadcrumbs.
- Add the egg yolks to the mixture, stirring them in with a knife. Then use your hands to bring the dough into a ball. Knead it very lightly until its smooth. Flatten the ball of dough out slightly, wrap it in cling film or a plastic bag and put it in the fridge for 1 hour.
- Take the pastry out of the fridge and divide into 24. Roll each piece into a ball and put each ball into a mini muffin pan. Press each one down with a tartlet shaper or the end of a rolling pin to make a pastry case. Put a rolo ino each case then put it in the oven at 180 degrees for 12-15 mintues until pastry cooked and rolo gooey.
- Allow to cool and enjoy!
Yield
Makes 24 tartlets
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