Dulce De Leche Cakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
30
- For the crust
- 1 ½ cups all-purpose flour
- 2 sugar
- 1 pinch salt
- ½ cup chilled unsalted butter (diced)
- 5 Tbsps cream (38% fat; more if needed)
- 1 tsp vanilla extract
- 2 cups chopped almonds
- For the caramel filling
- 1.333 cups Muscovado sugar
- 7 Tbsps unsalted butter
- 6 Tbsps light corn syrup
- 2 Tbsps water
- 6 Tbsps cream (38% fat)
- vanilla extract
- To decorate
- sliced almonds
Preparation steps
1.
Grease 30 mini muffin or bun tins.
2.
Blend the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
3.
Add the cream and vanilla and pulse just until the mixture begins to clump together, adding more cream if the dough is too dry.
4.
Press 2 teaspoonfuls of dough evenly onto the base and up the sides of each tin. Prick the crusts all over with a fork. Cover and freeze for 30 minutes.
5.
Heat the oven to 180°C (160° fan) 350°F gas 4.
6.
Bake the frozen crusts for 20-25 minutes until golden and cooked through. Cool in the tins for 10 minutes. Carefully remove from the tins and place on a wire rack to cool completely.
7.
Place a few almonds in each crust.
8.
For the caramel filling: heat the sugar, butter, syrup and water in a heavy-based pan. Stir over a low heat until the sugar dissolves.
9.
Bring to a boil, then boil for 2 minutes without stirring until thickened slightly. Remove from the heat.
10.
Add the cream ( the mixture will bubble vigorously) and stir until smooth. Set aside to cool for 10 minutes.
11.
Spoon the caramel over the almonds in the crusts, filling to the top. Chill for about 1 hour until the caramel begins to firm up slightly.
12.
Press in the sliced almonds and chill for a further 30 minutes.
