Caramel Tarts/Slice (GF)

makes approx 20 tarts


puff pastry or see pastry in Banana Cream Pie

½ cup cashews

1 ¼ cups water

2 teaspoons vanilla extract

1/3 cup sunflower oil

1/3 cup honey

just under 1/4 teaspoon of salt

1 ½ tablespoons cornflour

4 tablespoons macadamia/cashew/almond spread

¼ cup melted copha

Cut puff pastry into circles (bottom of  baked bean tin) and place into small, greased, dome shaped patty tray. Bake the pastry at 170ºC for approx 15 minutes, then press down the risen pastry with a teaspoon.  This is a quick method instead of covering the pastry with baking paper then filling with rice/beans.  This works fine with very small patty trays. Next place all caramel ingredients into blender and blend on high for 2 minutes. Pour into saucepan and simmer for 10 minutes until thick and darkened in colour. Pour caramel filling into cooled pastry cases or prepared pastry for slice and sprinkle with coconut. Keep refrigerated.






His angels…excel in strength.
Psalm 103:20