Caramel tart

1 1/2 cups plain flour

2 tablespoons caster sugar
125g butter, chilled, chopped
1 egg yolk
2 tablespoons chilled water

Caramel filling

3/4 cup caster sugar

2/3 cup thickened cream
80g butter, chopped

Maple pecans

3/4 cup pecans

1 tablespoon maple syrup
Log in to add to My Shopping List

1.

Method

Step 1
Place flour, sugar and butter in a processor. Process until mixture resembles fine
breadcrumbs. Add egg yolk and 1 tablespoon chilled water. Process until dough just
comes together, adding more chilled water if necessary. Turn out on to a lightly floured
surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap.
Refrigerate for 30 minutes.

2.

Step 2
Meanwhile, make maple pecans: Preheat oven to 200C/180C fan-forced. Line a
baking tray with baking paper. Place pecans and syrup in a bowl. Toss to coat. Place
mixture, in a single layer, on prepared tray. Bake, stirring occasionally, for 10 to 12
minutes or until golden and crisp.

3.

Step 3
Reduce oven temperature to 180C/ 160C fan-forced. Grease four 3cm-deep, 10cm
(base) loose-based fluted tart pans. Roll out pastry between 2 sheets of baking paper
until 5mm thick. Using a 13cm round cutter, cut 4 rounds from pastry. Line pans with
pastry. Refrigerate for 10 minutes.

4.

Step 4
Place pans on a baking tray. Line pastry cases with baking paper. Fill with ceramic pie
weights or uncooked rice. Bake for 12 to 14 minutes or until edges are light golden.
Remove weights or rice and paper. Bake for 8 minutes or until bases are light golden.
Set aside to cool.

5.

Step 5
Make caramel filling: Place sugar in a frying pan over medium-high heat. Cook, without
stirring, for 5 to 6 minutes or until sugar turns golden. Reduce heat to low. Add cream.
Cook, stirring, for 3 to 4 minutes or until smooth. Remove from heat. Add butter. Stir to
combine. Cool for 5 minutes. Pour into pastry cases. Refrigerate overnight or until set.
Top with maple pecans. Serve.

Pineapple tart
Ingredients

Edit and Save

Original recipe makes 24 - 2 inch tartsChange Servings

1 cup all-purpose flour

1 cup self-rising flour

10 tablespoons butter

1 egg, beaten

2 tablespoons cold water

1 pinch salt

2 cups fresh pineapple - peeled, cored and shredded

1 1/2 cups white sugar

4 whole cloves

1 egg, beaten

Directions
1.

2.
3.
4.
5.
6.

In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles
coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients
together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours
or overnight.
In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and
simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
Preheat the oven to 400 degrees F (200 degrees C).
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2
inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece.
Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape.
Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry
with beaten egg.
Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before
removing to a wire rack to cool completely.

Mango Tart
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

This tart takes a tropical turn with its lime pastry cream and sliced mango and kiwi.
User Rating:

Recipe PhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information
(per serving)
Calories

335

Total Fat

19g

Saturated Fat

11g

Cholesterol

125mg

Sodium

245mg

Total Carbohydrate

39g

Dietary Fiber
Sugars

2g
--

Protein

5g

Calcium

--

Frances Janisch

Serves: 8
Yields: 1 tart
Total Time: 1 hr 20 min

Prep Time: 45 min

Cook Time: 35 min
Oven Temp: 400

Ingredients
U.S.

Metric

Conversion chart

Crust:

1.25 cup(s) all-purpose flour

1/4 cup(s) confectioners sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

1 cup(s) whole milk

3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel

Fruit Topping:

2 mangoes, peeled and thinly sliced

1 peeled slice kiwifruit (optional)

Directions
1.

Prepare crust: In food processor with knife blade attached, combine flour,
confectioners sugar, and salt; pulse until blended. Add butter and pulse until mixture
resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps
form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until
firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room
temperature before rolling.)

2.

Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll
disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable
bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan;
discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly
before baking.
3.
Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes.
Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of
tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press
down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4.
Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to
simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix
in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about
half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in
saucepan and cook, whisking constantly to prevent lumping, until mixture boils and
thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter
and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap
to prevent skin from forming, and refrigerate until cold, at least 1 hour.
5.
Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on
top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan
base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

Caramel Tart
by Enchanting Temptations (follow)
Dessert (473)
Pastry (37)

Baking (306)
Chocolate (275)
Party Food (26)
Caramel (24)

Sweet (112)
Tarts (19)

In my family, caramel tarts are synonymous with special occasions and

birthdays as they are a favourite for everyone. Usually, making a caramel tart
would involve buying a pre-made pastry case and a tin of caramel, however, I
find it sickeningly sweet. I decided to try out a few recipes for caramel and
pastry crusts and ended up combining a number of recipes to make this one.

The tart's crust is light, buttery and crunchy and contrasts superbly with the
sweet caramel filling to make a delicious and lightly sweet caramel tart.
Preparation Time: 40 mins
Cooking Time: 28 minutes & 3 hours setting time
Makes: 8-12 servings
Ingredients

Sweet Pastry Crust

1 1/2 cups plain flour.

1/8 teaspoon of salt.

1/2 cup of unsalted butter at room temperature.

1/4 cup of granulated sugar.

1 large egg, lightly beaten.

Caramel Filling

2 tins of condensed milk

60 grams of unsalted butter at room temperature

4 tablespoons of brown sugar

Decoration (optional)

200ml of thickened cream

50g of chocolate
Method

Sweet Pastry Crust

Place the butter in a bowl until it's creamy. Add the granulated sugar and beat
until the mixture is light and fluffy.

Gradually add the lightly beaten egg until it is just incorporated.

Add the flour and salt to the mixture and beat until its combined and forms a
ball.

Flatten the ball out to form a disk shape. Try and make sure that it is roughly
the size of the tart tin so it's easier to press in later. Wrap the disk in cling wrap
and place in the freezer for 10 minutes to firm up.

Lightly butter and flour, or spray, the tart tin (preferably a 20-23 cm pan with a
removable bottom). Once the pastry has lightly firmed, press evenly into the
tin. Again, cover in cling wrap and place in the freezer for 15 minutes

Meanwhile, preheat the oven to 205 degrees celsius with the rack placed in
the middle of the oven. Take the pastry out of the freezer and prick the base
with a form. This will ensure that the crust bakes evenly and without puffing
up.

Place the tart tin on a larger tray and bake in the oven for 5 minutes, then,
reduce the temperature to 180 degrees celsius and bake for another 15
minutes.

After the 15 minutes, or when the crust is golden brown, remove the tart from
the oven and place on a wire rack to cool. After 3 minutes, beat an egg white
and lightly brush the crust. This will ensure that the crust doesn't become
soggy from the caramel filling.

Set aside to cool

Caramel Filling

In a microwavable bowl, combine 1 tin of condensed milk, 30 grams of butter

and 2 tablespoons of brown sugar.

Microwave for 2 minutes, stirring thoroughly after each minute. Then

microwave the mixture in 20 second bursts, stirring after each burst, until the
mixture has thickened. This may take five 20 second bursts. Pour into the
baked crust and repeat the steps until two batches are made.

Cover in cling wrap and place in the fridge for three hours to set.

Decorations (Optional)

In a heatproof bowl, melt 50 grams of chocolate over simmering water. Set

aside to cool for a 3-5 minutes. Fill a piping bag with a small hole tip and pipe
over the caramel. This doesn't have to be done neatly or perfectly, it can be
done with quick and imprecise movements.

In a medium sized bowl, beat 200ml of thickened cream until soft peaks form.
Fill another piping bag with a star shaped tip and pipe rosettes around the
outside.
This caramel tart tastes amazing by itself, but it can be served with ice-cream
or more whipped cream if desired.

227g sugar, 60ml water, 6 eggyolks, 335 ml cream, flavoring

July 15 at 8:38pm Like

Ellen Alimon place the containe in the freezer the night before production . dissolve the sugar in the water
and heat to 240 F, whisk the hot sugar into the yolks and continue whisking until cool, add the flavoring,
whip the cream to soft peak stage and fold into the yolk mixture. pour the mixture onto the ice cream or
sorbet. lined moled and freeze. hehehe ako una sa tanan hatag recipe akon ang premyo

283 g bread ,474ml milk , 474ml cream, 1 tsp vanilla, 4 pcs egg, 4 egg yolks, 227g sugar
July 15 at 9:22pm Like

Joey Juarez Delos Santos Thank you gid ng ellen. keep your recipes for future use. mag reunion ta,
lutuon tana.
July 15 at 9:26pm Like

Ellen Alimon fill the dishes loosely with diced bread , heat the cream.blend together the eggs and sugar,
temer the egg mixture with hot cream, pour the warm mixture into the molds, bake in water bath until set,
allow custard to cool before unmolding. the end