If you take inventory of the food items I always have on hand, one of them is Windsor Salt. This mineral is used for cooking and baking, to cleaning, a remedy for sore throats, and even as an ant deterrent. Needless to say, salt is a kitchen staple that I use daily.
Yet more often than not, it’s my cooking and baking sidekick, whether used right in a recipe or added after to finish off the taste. Recently I found a recipe for Blueberry Salted Caramel Tarts on the Windsor Salt website and knew it was one that I had to make.
Summer is approaching and thus, fresh affordable berries are becoming more readily available. Blueberries is one such berry that I literally crave, so I’m stockpiling new blueberry recipes because I know very soon I’ll be buying a gigantic box from our local market.
You’ll notice this recipe has a number of steps; since you are actually making the tarts, salted caramel sauce and the mousse separately. Don’t let the length deter you though, I guarantee it’s worth the extra time in preparation.
One thing I really love about this Blueberry Salted Caramel Tarts recipe, is the unique tart shell it’s made from oats! I have to remember to make this particular tart shell more often, because the taste is amazing, and most likely healthier for you.
- 2 cups gluten free oats
- 1/4 tsp Windsor® Fine Sea Salt
- 3 tbsp brown sugar
- 6 tbsp unsalted butter
- 2 tbsp water cold
- 1 cup sugar
- 1/4 cup water
- 2 tbsp butter
- 1/2 cup heavy cream whipping cream
- 1/2 tsp Windsor® Fine Sea Salt
- 1 cup heavy cream whipping cream
- 1 envelope gelatin
- 1/4 cup water cold
- 1/4 cup water hot
- 1 1/2 cup blueberries not frozen, fresh
- 1/2 - 1 tsp Windsor® Coarse Sea Salt for sprinkling
Place oats, salt, and brown sugar in a food processor and pulse until finely ground.
Add butter and water and pulse until dough is sticky (30 seconds).
Divide and press dough into 12 individual mini tart tins or lined muffin tins.
Bake at 375° for 10 -15 minutes.
Let cool. Remove from tins before filling.
Put sugar and water in a heavy saucepan on medium high heat. Stir just until the sugar is dissolved and it reaches a hard boil. Have a cup of water brush down the inside of the pot, so no crystals form.
Let boil undisturbed and watch carefully and boil until syrup turns a golden brown colour.
Remove from heat and add the butter, cream and salt, stirring constantly until combined, set aside and let cool.
Dissolve gelatin in the ¼ cup cold water and let sit for 2 minutes.
Add ¼ cup boiling water to melt it and let cool slightly. Meanwhile, in a medium bowl, whip the cream until stiff, add the cooled gelatin, stir to incorporate.
Then add 1/3 cup of the cooled caramel and 1 cup of the blueberries stir gently to incorporate.
Spoon ½ teaspoon of the caramel in the bottom of the tart shell and spread lightly, Spoon mousse into each tart and spread evenly.
Drizzle extra caramel over the top and add extra blueberries then sprinkle with a pinch of sea salt. Refrigerate until ready to serve.
Drizzle extra caramel over the top and add extra blueberries then sprinkle with a pinch of sea salt.
When purchasing your next box of Windsor Salt, make sure to look for the new brand packaging. You’ll still be able to recognize the iconic blue ‘castle’ logo, yet it’s more modernized. In the first photo you can see the ‘old’ and ‘new’ packaging. The Windsor brand has been around since 1893, so chances are it’s one that’s been with you for a long time. I do believe my parents even used to sprinkle it on our shuffle board as a kid!
What’s your favourite recipe that includes Windsor Salt?
Disclosure: This is a compensated post, yet as always, all opinions are my own.