MINI SQUARE SHORTBREAD CRUST

1 cup (130 grams) all purpose flour

1/8 teaspoon salt

1/3 cup (35 grams) confectioners’ sugar (powdered or icing sugar)

1/2 cup (113 grams) cold unsalted butter, cut into small chunks

Preheat oven to 425 degrees F (220 degrees C) and place rack in the center of the oven. In your food processor, place the flour, sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool. It is now ready to be filled.

Use ur favorite filling…here I used caramel nuts with fruits

Brown sugar – ½ cup

Butter   -2 tbsp

Heavy  cream -  ¼ cup

 Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves . After sugar melts  add the cream slowly  in a low flame,then add ur favorite nuts(pista,badam,cashew nut …etc..),pour dis  caramel in to the crust immediately. After decorate with fruits if u likeJ