9 1/2-inch tart pan, preferably with a removable
our the filling into the tart shell and smooth the top
Place the licorice toffee sweets into a saucepan and
he lemon filling into the tart shell and smooth the top
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
ine a 9-inch fluted tart pan with removable bottom. Line
4 x 3/4-inch) tart pans with no-stick cooking
). Spray twelve 3-inch tart tins with cooking spray.
anilla until smooth; stir in toffee bits. Spread over apples.
MAKE TART SHELL: In a medium bowl,
reased 9 1/2-inch tart pan; press into fluted edges
arge bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour
nd remove the base.
Toffee Sauce; In a medium saucepan
or later use.This dough recipe can be used to make
rust is golden. Carefully transfer tart on parchment paper to a
ee note in my Chocolate Tart Dough recipe regarding this step.)
ough into four 4-inch tart pans (or one 9 or
ase of a 28cm fluted tart tin with a removable base
10 1/2-inch tart pan with removable bottom (or
nd up the sides of tart pan to form a crust