Caramel Heart for the Dearest Friend

For the caramel heart, select some nice pecans and set aside for decoration.

Coarsely chop the pecans. Place butter in a heavy bottomed saucepan and melt slowly, over medium heat, add the sugar. Stir constantly!

The sugar will start to brown, then pull the pot off the heat, add the nuts and whipped cream. It fizzes terribly, NO CHILD’S WORK! Then a lump of rock-hard caramel sticks to the cooking spoon, now you have to keep stirring on low heat until everything is combined. Let the caramel cool down, it should not become rock hard.

Roll out the shortcrust pastry and line a greased heart-shaped mold with it, place a rim of shortcrust pastry about four centimeters high in the mold as well.

Place cooled caramel mixture on top of the dough, folding the edges of the dough slightly inward. Cut out a figure from a scrap of dough, place whole pecan halves on top, bake in oven at 180°C degrees until caramel bubbles and dough stars have some color on top of heart. Makes about four small hearts. Let the caramel heart cool before eating.

Preparation Tip:

Caramel dissolves readily in warm water, so don't panic if the saucepan has a hard crust. Just soak it. It's worth it for this delicious caramel heart.

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