Caramel tarts are scrumptious desserts which go best with tea, coffee or hot chocolate, similarly they can add variety to your breakfast spread as well.
Two pronged preparation for Caramel Tart involves the preparation of the crumbly external crust and the sticky caramel filling.
Put the vegetable shortening and butter in a bowl, break them up into small pieces using two forks till they resemble small bread crumbs. Add flour, sugar and salt to the fat lumps and rub in, using a wooden spoon combine these ingredients with chilled water.
Note: Transfer the least amount of heat to the fat with your palm, in order to ensure a good crust preparation.
Divide the dough into 2 or 3 balls, flatten it into a disc and place it in between 2 plastic sheets. Use a rolling pin on the plastic sheets and roll out sheets 1/8” thick.
Use a cutter to cut them into small round uniform shapes which can be placed on greased tart cups. Take a fork and poke all over these crusts lined on the tart cups, keep all the tart cups in a refrigerator for 30 minutes to cool down.
Preheat an oven to 218 degree Celsius
Bake the tart cups with filled crusts for 8 minutes.
Melt butter and sugar in a thick bottomed pan in medium heat, until it caramelizes to a golden color.
Add condensed milk to the sugar syrup above; remove from the fire, stirring well and incorporating the condensed milk with the sugar and butter.
In another heated pan, sauté half tsp of butter, and fry the nuts and raisins. Add the fried nuts and raisins to the caramel mixture and allow it to cool. Butter scotch filling is now ready.
Fill each baked tart crust with butter scotch; prior to serving decorate with a cherry.