As it was a special occasion last Sunday we couldn’t have a meal without an indulgent dessert! We both agreed pretty quickly that we wanted to do a caramel tart. At first we were a bit worried as we didn’t have a food thermometer but we found out there were other ways to tell when the caramel was done- when the sauce is thick enough to leave a gap at the bottom of the pan. This tart is a great option for a dinner for a group of people and doesn’t take long at all so perfect when you’re spending more time making the main dish. The tart will feed around 8-10 people and goes perfectly with a dash of cream. It would also work really well with pecan nuts if you can find them.
Camilla and Emily
For the pastry
175g plain flour
85g butter, cut into cubes
50g caster sugar
1 egg yolk
For the filling
200g caster sugar
100g butter, cut into cubes
200ml double cream
150g walnut halves
1 tbsp salt (not table salt)
2. Place the flour, butter and caster sugar in a large mixing bowl and mix with your hands then fingertips making fine breadcrumbs, you could also use an electric mixer to save time if you want.
4. Knead the dough on a floured surface and then roll out to a round shape that’s about 5cm larger than your tin. Place the pastry into the tin, use your fingertips to carefully push the pastry into the corners.
5. Place some greaseproof paper over the tart and some baking beans inside to stop the pastry from rising too much before you put the filling inside. Blind bake the pastry for 10 minutes, remove the paper and beans and then bake for another 7-10 minutes.
6. Now to make the filling, dissolve the caster sugar in a large pan with 3-4 tbsp cold water.
7. When the sugar has dissolved turn up the heat and bubble until it turns into a caramel colour.
9. Return the pan to the heat and boil on a high heat until the sauce is thick enough to leave a gap at the bottom of the pan when you draw your spoon across it. Stir in the walnut/pecans and the salt, take off the heat.
10. Pour the filling into the pastry case making sure it is evenly covered. Place the tart in the oven for another 10-12 minutes until golden brown.
11. Leave the tart to cool, you can serve it warm or cold.