Fruity red jelly and sweet, creamy Snøfrisk® Creme, bittersweet caramel and coarse sea salt. These tartlets will set your taste buds on fire.
Here is how you do it
Place the sugar in a saucepan and caramelise on a low heat until golden yellow,
do not stir. When the sugar is a golden yellow colour, add 65 g butter and stir the mixture until the sugar and butter are mixed together. Add 100 ml cream, then leave everything to simmer until the mixture becomes a creamy sauce.
Melt the rest of the butter. Cut the filo dough into 24 squares of approx. 10 x 10 cm. Brush a thin coating of butter onto the squares, place every 2 squares over one another, place the 12 double squares into 12 muffin cases and bake in a preheated oven at 180 °C (fan oven 160 °C) for approx. 5-8 minutes.
Mix the Snøfrisk®, cinnamon and 6 tbsp caramel sauce. Beat the rest of the cream until it forms stiff peaks and fold into the Creme. Place 1 tbsp of red fruit jelly into each filo basket. Top with Snøfrisk® Creme and decorate with the rest of the caramel sauce.
Sprinkle with coarse sea salt.
