***** Not Found *****
Directions
: pastry:
1 1/4 c all-purpose flour
1/4 c white sugar
1/2 c unsalted butter, chilled
2 lg egg yolks
1/4 c finely ground almonds
1 ts almond extract
: ice water
: Filling:
3/4 c salted butter
1 c dark brown sugar, -- firmly
: packed
1/3 c honey
3 TB heavy cream
1 ts vanilla extract
1 pk miniature semisweet
: chocolate chips
Pastry: combine flour, sugar and butter with pastry cutter until dough
resembles a coarse meal. Add yolks, ground almonds, and extract.
Slowly add ice water until dough can be shaped into a ball. Flatten
dough into a disk. Wrap tightly and chill until firm. On floured
board, roll out dough to 1/4 inches. Cut into 4 inch rounds to fit 3
1/2 inch tart pans. Press gently into pans and chill 15 minutes.
Preheat oven to 400. Remove tart shells from refrigerator and prick
bottoms with fork. Bake 15 minutes or until edges turn golden brown.
Cool to room temperature.
Filling: mix together butter, brown sugar, and honey in heavy
saucepan and cook over medium heat until sugar dissolves. Turn heat
to high and boil without stirring 2 minutes or until bubbly. Remove
from heat and stir in cream and vanilla and cool 5 minutes. Pour
caramel mixture into tart shells and cool. Sprinkle with miniature
chocolate chips.
Recipe By :THE DESSERT SHOW SHOW #DS3003
Date: Sat, 26 Oct 1996 00:12:04
~0400
Servings: 4 servings
Caramel Chip Tarts Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
We can follow the history of meal recipes back into antiquity, at least as far as the early Egyptians, and quite possibly further than that. However, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to food historians are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks used a good variety of aromatic flavours, including a few that are still present in modern kitchens like basil, mint and parsley. Later, there are two interesting books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that is served today, but rather descriptions of the types of food on the menues of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new herbs and spices created an explosion in recipe books, most of which are kept safe in private collections. The revolution that is television brought us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Caramel Chip Tarts recipe.
