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1 jar Salted Brandy Caramel
1/2 tsp sea salt
Maggie Beer's Sour Cream Pastry - (If you don't have time to make your own you can use a frozen store bought pastry)


1. Preheat a fan forced oven to 220C.

2. Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.

3. Place into the preheated oven and bake for 10-15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

4. Remove from the oven and place the tart shells into a wire rack and set aside to cool.

5. To serve, place spoonfuls of the Salted Brandy Caramel into each tart shell, and top with a pinch of salt flakes.

6. Serve with creme fraiche, thick cream or even ganache, if desired.

Recipe kindly provided by Maggie Beer