Caramel Fudge Tart

• FOR THE TART SHELL:
• 1-1/4 cup All-purpose Flour
• 2 Tablespoons Sugar
• 1/4 teaspoons Salt
• 1/8 teaspoons Baking Powder
• 8 Tablespoons Cold Butter
• 2 Tablespoons Cold Water (up To 1 Additional Tablespoon If Needed)
• FOR THE CARAMEL TOFFEE FILLING:
• 3 Tablespoons Caramel Syrup (recipe Below)
• 1/2 sticks Butter
• 2 Tablespoons Sugar
• 1/2 cups Raisins
• 1/2 cups Cashews
• FOR THE CARAMEL SYRUP:
• 1/2 cups Sugar
• 1/2 cups Hot Water

1. Preheat oven to 370 F.
2. For the tart shell:
3. Using a food processor, combine flour, sugar, salt and baking powder.
4. Cut butter into tablespoon-sized pats, add it into the flour mix and pulse at 1 second intervals until butter is scattered throughout and mixture resembles cornmeal consistency. Sprinkle in cold water, 1 tablespoon at a time and pulse with each addition until dough forms. Gather pastry into a ball and wrap in plastic wrap. Refrigerate for at least 45 minutes.
5. With a rolling pin, roll out dough (on a floured work surface) to 1/4 inch thickness. Using a medium size glass (3 inches in diameter) or a cookie cutter, press the cutter into the flattened dough to make 3-inch discs. Press discs carefully into individual wells of a muffin pan. You'll need about 12-14 wells. Make sure to cover the bottom and press the dough 1/4 of the way up the sides. Prick a few holes in the bottom of the crusts with the tines of a fork.
6. Bake 8-10 minutes or until light brown in color. Let cool.
7. For the caramel/toffee filling:
8. Put all of the filling ingredients into a heavy bottomed saucepan and bring to a boil on moderate heat. Boil for 4-5 minutes, until slightly thickened but make sure it doesn't get too dense and thick. Take off heat and let it cool.
9. Dollop a tablespoon of the toffee filling into each of the tart shells.
10. For the caramel syrup:
11. Heat 1/2 cup of sugar in a high sided, heavy bottomed saucepan over a high heat. Don't stir it; just swirl the pan a few times to combine. Let the sugar dissolve. Once mixture boils, add 1/2 cup of hot water, being careful not to stand near it as the hot mixture will splash. Bring to a boil.
12. Lower heat to medium, continue to simmer for 8-10 minutes. Slowly swirl pan, to even out color and to keep mixture from burning and crystallizing on the sides of pan. Continue heating until the color is a deep amber color.
13. The syrup should be a slightly thick, pouring consistency now. Cool a bit and use 2-3 tablespoons for this recipe.
14. This makes a great topping for ice cream and cheescakes. Maybe a dollop or two straight from the spoon to your mouth, no one will ever know.

shell, allpurpose, sugar, ubc, baking powder, butter, water, caramel syrup, butter, sugar, raisins, cashews, sugar, water

Taken from tastykitchen.com/recipes/desserts/caramel-fudge-tart/ (may not work)