Tart with caramel cream.

Tart with caramel cream.

Tart with caramel cream.

A variation of the classic tart with the aroma of caramel custard. Tart with caramel cream. With a gentle silky cream, which is perfectly combined with crumbly dough and crunchy almonds in caramel.

We will need these ingredients:

For the dough:

• 225 g flour;
• 50g caster sugar;
• 150 g butter (cooled, cut into cubes);
• 1 egg.

For the caramel cream:

• 150 g of finely crystalline sugar;
• 150 ml of low-fat liquid cream.

For the custard:

• 4 egg yolks;
• 25 g of finely crystalline sugar;
• 150 ml of whipping cream;
• 150 ml of whole milk;
• 1 hour. L. vanilla extract.


• Silicone molds for tarte diameter of 20.5 cm;
• baking tray;
• baking paper;
• Dry beans.

Tart with caramel cream.

Cooking method:

How to cook the dough base and caramel cream.

1) First, sift the flour with the powdered sugar. Put the butter cubes and rub your fingers into small crumbs. Add the egg and mix with a knife until the mixture begins to stick together. Gather into a soft ball. After 20 minutes, put in the fridge. Heat to 200 ° C oven.

2) Put the form on a baking sheet. Roll out the dough and place the dough in the form. Cover the pan baking paper and sprinkle in dry beans. Korzh bake 20 minutes. If the test cracks, from raw dough to stick you can "patch". It is better to reduce the oven temperature to 170 ° C.

3) On low heat in a small saucepan, dissolve the sugar in 100 ml of water. Give a boil and cook until the caramel. On the walls of the saucepan with a brush, remove sugar crystals. Then remove from heat, immerse in a bowl of cold water to warm caramel stopped.

4) Boil the low-fat liquid cream. Continuously stirring the mixture, pour in the caramel. Again put on the fire and boil for a short time. If the caramel sauce turned out not perfectly smooth consistency, then strain it through a sieve.

5) Beat the egg yolks with sugar until blanching, pour, stirring, caramel cream. Then boil separately heavy cream and milk over low heat. Then remove from the heat and to mix vanilla extract.

6) Place a container with caramel egg custard in a water bath, slowly pour the hot cream and milk mixture, whisking continuously whisk. Boil the cream, stirring until it thickens so that will envelop the back of the wooden spoon. Strain through a sieve.

7) Carefully pour custard caramel cream in the form of a baked Korzh. Bake 30-40 minutes, until the cream is not solidified slug remaining jelly in the center. Allow to cool completely.

8) Garnish tart with caramel cream with almonds in caramel and serve, adding each piece if desired cream.

Tart with caramel cream.

About the dish:

On 8-10 persons:
Preparation time: 30 minutes.
Cooling time: 20 minutes.
Cooking time: 1 hour 10 minutes.
The temperature of the oven: 200°C, then -170°C.

Do not roll up!
Custard always tends to peel because upon heating the yolk protein is thickened. When too much heat coagulates the protein (coagulate), with the result that the cream dissolves.

To ensure that lumps do not form, carefully separate the yolk from the protein. Since the protein hardens at a lower temperature than the yolk. Once in the cream, of course, the protein causes lumps.

Break the egg and miss its contents through his palm, to protein stack between the toes. With your other hand, remove the yolk protein all the veins and then Put the yolk in a clean container.

Light the fire and accurate attitude.
Do not overheat the eggs with hot cream and let the water in the water bath for touching the bottom of the container with an egg cream.

The water in the water bath should not boil violently, cream into the egg cream is poured slowly, continuously whisking the mixture. The result is a homogeneous liquid emulsion which evenly coats the reverse side a thin layer of wooden spoon.

While preparing caramel cream, do not overheat the sugar mixture. Otherwise caramel will be bitter. As soon as the boiling caramel becomes amber, remove the pan from the fire. Dip into a container of iced water. This will dramatically cool the pan. And will not allow to continue to heat up the caramel.

Final touch.

Decorate the product is unusual, such as almonds homemade caramel. What do I need to do.
Put slides 50 g of almonds on a baking plate, greased with vegetable oil.

Dissolve 75 grams of sugar in 2 tablespoons. l. water over low heat. After boiling, you need to boil down until a golden caramel. Then remove the pan from heat and immerse the pot in a bowl of ice water.

This is to ensure that the caramel is no longer hot. Now we can pour the resulting caramel almond slides, gluing them, but so that the candy did not cover them completely. Allow time to harden completely, then carefully remove from the pan and start decorating Tartu.

Tart with caramel cream.

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