Mini Cookie Tart

We mix the soft butter with the white and brown sugar until the mixture becomes smooth and creamy.

We add the egg and vanilla to the mixture and mix well until combined.

We add the dry ingredients (flour, baking powder, and salt) and mix until a dough forms.

We roll out the dough between two sheets of cling film or baking paper to about 0.5 cm thickness.

We place the dough in the fridge to chill for 15 minutes.

We cut out circles using a round cookie cutter slightly larger than the mini muffin mold.

We place the dough circles into the mini muffin molds and press gently to shape the tart shells.

We bake them in a preheated oven at 170°C (or 160°C with a fan) for 12–13 minutes until golden brown.

We let the tart shells cool completely before filling.

We fill some with salted caramel and top with pecans, others with peanut butter and pistachios, and others with Nutella and crushed hazelnuts.