Recipes Vickys Salted Caramel Tart, GF DF EF SF NF


Recipes Vickys Salted Caramel Tart, GF DF EF SF NF

Recipes Vickys Salted Caramel Tart, GF DF EF SF NF

  1. Tart
  2. 200 grams Vickys Sweet Shortcrust Pastry, link below
  3. 150 grams caster sugar
  4. a few tbsp water
  5. 300 ml coconut cream
  6. 150 grams light soft brown sugar
  7. 100 grams butter (I use gold foil wrapped Stork brand for this)
  8. 4 tbsp golden syrup
  9. 1 tsp vanilla extract
  10. 1/2 tsp sea salt plus extra for topping
  11. Praline Topping (optional)
  12. one hundred grams granulated sugar
  13. 2 tbsp water
  14. 15 grams flaked almonds

Recipes Vickys Salted Caramel Tart, GF DF EF SF NF

  1. Line a shallow tin, 11″x 7″ size, with parchment paper

  2. Roll out the pastry thinly in addition to line the tin with it, bottom and sides. Trim and chill inside the fridge for 30 minutes

  3. Preheat the cooker to gas 4 / 180C and 350°F

  4. Put a level of parchment paper within the pastry, fill some baking beans or dry grain on top and bake blind regarding 15 minutes

  5. Remove the parchment and cooking beans and bake a further 12 minutes until golden. Let cool inside the tin

  6. Meanwhile, place the water and caster sugar found in a pan and heat without mixing until the sugar is dissolved

  7. Bring in order to the boil for 10 minutes till it turns a rich golden green

  8. Consider off the heat and carefully fill the coconut cream in. It’ll bounce up out of the pan thus watch a person get burnt

  9. Stir within the brown sugar, butter in addition to syrup and put back onto a new simmer for 10 minutes until thickened

  10. Have off the heat, add the vanilla and sea salt and let great for 10 minutes before pouring directly into the pastry case

  11. Let cool to area temperature then chill in the family fridge overnight

  12. Line a dish with foil and spray it together with oil

  13. For the praline, place the water and sugar in a new pan, boil then reduce the temperature and swirl (don’t stir! ) the particular mixture around the pan until that turns a golden amber colour

  14. Include typically the almonds and swirl the pan once more to coat

  15. Pour the mixture onto typically the foil and let cool

  16. To serve typically the tart, snap the praline topping in shards and sprinkle over the major of the tart which has a pinch even more sea salt flakes for decoration