Mini Rolo Tarts
Member recipe by laggy1
ServingsServes 1 - 24 Tartlets
- plain flour 200g
- icing sugar 50g
- butter 125g
- a pinch of salt
- 2 egg yolks
- 3 packs of rolos
- Make the pastry. Sift the flour and icing sugar into the bowl. Cut the butter into little cubes and tip them into the flour with the salt. With your fingertips, rub the butter into the flour and sugar until the mixture looks like sand or breadcrumbs.
- Add the egg yolks to the mixture, stirring them in with a knife. Then use your hands to bring the dough into a ball. Knead it very lightly until its smooth. Flatten the ball of dough out slightly, wrap it in cling film or a plastic bag and put it in the fridge for 1 hour.
- Take the pastry out of the fridge and divide into 24. Roll each piece into a ball and put each ball into a mini muffin pan. Press each one down with a tartlet shaper or the end of a rolling pin to make a pastry case. Put a rolo ino each case then put it in the oven at 180 degrees for 12-15 mintues until pastry cooked and rolo gooey.
- Allow to cool and enjoy!
Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…
Be the first to ask a question about this recipe…
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Be the first to suggest a tip for this recipe…