Ingredients
Pastry
Salty caramel filling
Meringue
Method
1.To make pastry, process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients just come together. Knead pastry on floured surface until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
2.Divide pastry into eight portions. Roll one portion at a time between sheets of baking paper until large enough to line eight 8cm loose- based flan tins. Ease pastry into tins, pressing into base and side; trim edges. prick bases with fork. Place on oven tray; refrigerate 20 minutes.
3.Preheat oven to 180°C/350°F.
4.Line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake about 5 minutes or until browned. Cool.
5.To make filling, stir condensed milk, butter, syrup and salt in small heavy-based saucepan over medium heat about 12 minutes or until caramel-coloured. Stir in cream. Spoon filling into pastry cases.
6.To make meringue, beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between each addition; spoon onto tarts.
7.Bake tarts about 5 minutes or until browned lightly.
