Caramel Tart
by
Evelina Melnikova
This caramel tart is a combination of a salted honey caramel and a creamy pastry cream. The buttery crust complements the rich flavors perfectly.
You can make small individual tarts or a big tart.
- Level
Advanced
- Cooking
3h+
- Overral
5h
- Ready
Flaky Salt
to tasteEdible Gold Dust
to taste
Pastry Cream
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Almond Tart Crust
Almond Flour
30gSifted All-Purpose Flour
250gButter
150gPowdered Sugar
80gEgg
1Egg Yolk
1Salt
a pinchWater
1tbsp
Honey Caramel
Light Cream
390mlWhite Sugar
180gHoney
180gRum
1 dashWhite Chocolate
180gButter
100gFlaky Salt
10g
Equipment
Hand Blender
Cling Film
Kitchen Scale
Ring Cutter
Stand Mixer
Paddle Attachment
Parchment Paper
Probe Thermometer
Hand Blender
Flaky Salt
to tasteEdible Gold Dust
to taste
Pastry Cream
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Almond Tart Crust
Almond Flour
30gSifted All-Purpose Flour
250gButter
150gPowdered Sugar
80gEgg
1Egg Yolk
1Salt
a pinchWater
1tbsp
Honey Caramel
Light Cream
390mlWhite Sugar
180gHoney
180gRum
1 dashWhite Chocolate
180gButter
100gFlaky Salt
10g
Equipment
Hand Blender
Cling Film
Kitchen Scale
Ring Cutter
Stand Mixer
Paddle Attachment
Parchment Paper
Probe Thermometer
Hand Blender
Caramel Tart
Evelina Melnikova
Add 100g of white sugar and 70g of cornstarch to a bowl. Mix to combine
Separate 5 egg yolks
Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter
Add 1tsp of salt and 1tsp of vanilla powder. Mix to combine
Place 750ml of milk in a saucepan over medium heat. Remove from heat before it comes to a boil
Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine
Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat
Add 60g of white chocolate and 100g of butter. Mix until melted and incorporated
Transfer to a bowl. Pour a dash of rum
Mix with a hand blender until smooth and creamy
Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready
Add 150g of butter and 80g of powdered sugar to a stand mixer bowl set with the paddle attachment
Beat on medium speed for 5m until creamy
Add 1 egg and mix until light and airy
Add 250g of sifted all-purpose flour, 30g of almond flour, and a pinch of salt
Mix by hand until smooth and transfer to a clean surface. Make a roll
Wrap in cling film and refrigerate until firm
Melt 180g of white sugar in a pan over medium heat until it turns into a light golden color. Avoid stirring; instead, move the pan in a circular motion
Add 180g of honey and stir continuously. Keep boiling until the mixture becomes consistent
Gradually add 390ml of light cream and stir until incorporated
Continue cooking until the caramel thickens and starts to bubble. Remove from the heat when it reaches 100°C
Add 100g of butter and 180g of white chocolate
Add 10g of flaky salt and mix until the chocolate and the butter are completely melted and combined
Add a dash of rum and mix to combine
Mix with a hand blender until you get a smooth and bright sauce. The honey caramel is ready
Preheat the oven to 180°C
Portion the dough into 45g pieces
Roll out the dough between sheets of parchment paper until 2mm thick
Place the ring cutter over the base and form the tart shape by pressing the strips against the mold. Gently trim the excess dough with a spatula
Roll over another piece of dough to obtain the strips to form the edges of the tart
Punch the dough with a 8cm diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper
Lower the temperature to 170°C and bake for 12m until golden
Remove from the oven and brush with a mixture of 1 egg yolk and 1tbsp of water
Lower the oven temperature to 160°C and bake for 5m until golden brown. The almond tart crust is ready
Fill half of the Almond Tart Crust with the Pastry Cream
Fill the other half with the Honey Caramel
Refrigerate the tart for 30m until firm
Sprinkle flaky salt to taste on top and decorate with edible gold dust. The caramel tart is ready
Enjoy this sweet treat with a cup of coffee!