December 8, Caramel and Candy Cane Tarts

Method

Preheat oven to 180C

Bases
Mix or process self raising flour, 1st lot of plain flour, 1st lot of margarine and icing sugar together in a bowl (end result should be crumb like).
Press mixture to form a lining in a greased muffin tray and cook for 20 minutes.
Allow to cool.

Filling
Mix sugar, 2nd lot of plain flour, 2nd lot of margarine, vanilla essence and egg yolks in a small saucepan.
Slowly add milk and mix well.
Put over heat and stir continuously for 10-15 minutes until sauce is thickened and glossy.
Allow to cool.

Final Steps

Spoon caramel sauce into centres in the tarts. Top with broken up pieces of candy cane. Allow to set in fridge. These should also be stored in the fridge.


Not Cooking Related

A sheep I made in the weekend (so ugly its cute)