
Salted Caramel Tart with Candied Orange Peel
3h 40m
A mind blowing salted caramel tart that becomes even more perfect when combined with the orange sauce and some whipped cream!
Add 225 g of all-purpose flour to a large bowl
Add 80 g of white sugar
Add 110 g of cold butter cut in cubes. Quickly mix by hand until you get a sandy texture
Whisk 1 egg and 2 tbsp of milk in a small bowl
Add the beaten egg to the bowl with the flour, sugar, and butter. Mix until you get a lumpy dough
Transfer to a clean work surface and knead it until you get a smooth dough. Form a disk
Cut the dough in half and form a ball with each half
Wrap the dough with cling film and refrigerate for 30m to chill
Peel 1 orange and remove any white pith with a knife. Thinly slice the peel into a fine julienne
Add to a small saucepan. Cover it with water and bring to a boil over medium heat. Boil for 3m to remove the bitterness
Cut off the top and the bottom of the orange, and remove the peel by curving the knife in the shape of the fruit. Cut between white membranes to extract the orange wedges
Strain the orange peel and discard the water
Small dice the orange wedges
Add ⅓ cup of water, ⅓ cup of white sugar, and the orange peel to a warm, small saucepan over medium heat. Boil while mixing until the peel is tender and the syrup becomes sticky
Transfer to a bowl or container. The candied orange peel is ready
Cut a strip with parchment paper with the height and the length of a 20 cm diameter perforated ring mold
Grease the inside of the mold with melted butter
Place the strip of parchment paper along the inside of the mold
Dust your work surface with all-purpose flour. Place the dough on it and roll it out to an approximately ½ cm thick circle. Gently roll it onto the rolling pin
Place the ring mold on a metal tray and line it with the dough, pressing into the base. Trim the excess dough, leaving a 1 cm lip around the top
Place the dough in the refrigerator for 30m to chill
Preheat the oven to 160 °C
Add 105 g of caster sugar and a splash of water to a pot
Bring to a boil over medium heat until the caramel reaches 195 °C. Do not stir to avoid crystallization
Slowly and carefully add 375 ml of warm heavy cream
Simmer over low heat, stirring constantly, until the caramel is completely dissolved
Add 5 g of flaky salt. Mix and remove the pot from the heat
Add 100 g of egg yolk and 65 g of caster sugar to a bowl. Whisk well to combine
Slowly pour about 1⁄4 of the caramel into the bowl, while whisking, to temper the yolks. Whisk well and pour in the rest
Gently tap the bowl to make the air bubbles rise to the top
Skim off the foam with a spoon
Pass the tart filling through a fine sieve into a container with a spout
Gently puncture the base of the tart shell with a fork
Cover the dough with crumpled parchment paper and fill with raw beans, rice, or coarse salt to add weight
Bake at 160 °C for 20m until light brown. Carefully remove the parchment paper with the weight
Return to the oven and bake for 10m until golden brown and dry. Let it cool down
Scrape off the excess dough around the ring mold with a fine grater
Brush out the crumbs
Brush the baked tart shell with egg wash
Bake for 3m to cook the egg yolk. The pastry tart shell is ready
Place the tart shell on a baking tray and place it on the oven rack. Fill the shell with the tart filling to the top. Bake for 45m until slightly firm, but still jiggly
Cut yourself a slice. The salted caramel tart is ready
Sprinkle powdered sugar over the tart slice, forming a thin and even layer
Caramelize the sugar with a blowtorch until deep brown
Top with 1 tsp of the diced orange wedges. Add 1 tbsp of whipped cream and garnish with the candied orange peel to taste
The salted caramel tart with candied orange peel is ready! Enjoy!
Yield 8 portions
Powdered Sugar
to dustWhipped Cream
1 tbsp
Pastry Tart Shell
All-Purpose Flour
225 gAll-Purpose Flour
to dustCold and Cubed Butter
110 gButter
to greaseWhite Sugar
80 gEgg
1Egg Yolk
To brushMilk
2 tbsp
Candied Orange Peel
Orange
1White Sugar
⅓ cupWater
⅓ cup
Salted Caramel Tart
Caster Sugar
170 gEgg Yolk
100 gWarm Heavy Cream
375 mlFlaky Salt
5 gWater
a splash
Equipment
Blowtorch
Perforated Ring Mold
Kitchen Scale
Parchment Paper
Grater
Pastry Brush
Rolling Pin
Probe Thermometer