Salted Caramel Tarts

Ingredients

• 1 1/2 cups Gluten-free all-purpose flour blend
• 1/2 cup Almond flour
• 1/4 cup Powdered sugar
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Cold unsalted butter, cubed
• 3-5 tablespoons Ice water
• 1 cup Granulated sugar
• 1/2 cup Heavy cream
• 4 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Sea salt flakes
• 2 Egg yolks
• 1 recipe's worth (see steps below) **Salted Caramel**

Instructions

1. 1

   **Make the crust:** In a large bowl, whisk together gluten-free flour, almond flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

3. 3

   Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface and cut out circles slightly larger than your tart pans. Press the dough into the tart pans, trim edges, and prick the bottoms with a fork.

5. 5

   Bake the tart shells for 15-20 minutes, or until lightly golden brown. Let cool completely.

6. 6

   **Make the salted caramel:** In a medium saucepan, melt granulated sugar over medium heat, swirling occasionally, until it turns into a deep amber caramel.

7. 7

   Carefully pour in the heavy cream and whisk vigorously. The mixture will bubble up. Add the butter and vanilla extract, and continue to whisk until smooth.

8. 8

   Remove from heat and stir in the sea salt flakes. Let the caramel cool slightly.

9. 9

   Pour the **salted caramel** filling into the cooled tart shells.

10. 10

    Refrigerate the tarts for at least 1 hour before serving, to allow the caramel to set.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.