Gluten-Free Caramel Tarts recipe
All Recipes Dessert Recipes Pies TartsIngredients
- canola oil cooking spray 1 cup gluten-free all-purpose baking flour 1 cup sweetened flaked coconut 1 cup firmly packed brown sugar ⅔ cup butter, melted 1 (14 ounce) can sweetened condensed milk 2 ¼ tablespoons golden syrup
Nutrition Info
- 341.9 caloriescarbohydrate: 50.2 gcholesterol: 38.2 mgfat: 15.2 gfiber: 1.7 gprotein: 4 gsaturatedFat: 9.9 gservingSize: -sodium: 139.2 mgsugar: 39.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Caramel Tarts
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Liberally grease a 12-cup nonstick muffin tin with cooking spray.
Combine flour, coconut, brown sugar, and butter in a bowl. Add 1 tablespoons of mixture to each muffin cup, pressing into the bottoms and sides of each, making sure dough is not too thick.
Bake in the preheated oven for 5 minutes. Remove from oven, leaving oven on. Gently reshape crusts by flattening the swelled dough against sides and bases of muffin cups using the handle of a wooden rolling pin. Set aside.
Pour condensed milk and syrup into a saucepan. Heat over medium-low heat, stirring constantly so the mixture does not catch, until light golden and thickened, about 5 minutes. Remove from heat and stir until smooth. Set aside to cool slightly.
Place a tablespoon of caramel mixture into each tart shell.
Bake in the preheated oven until golden brown and set, about 5 minutes. Let cool before serving.