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Vickys Salted Caramel Tart Recipe

Vickys Salted Caramel Tart Recipe
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Cooking Time : 1 minutes
Serving : 12
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Prepare the ingredients before making Vickys Salted Caramel Tart in your home. Then, follow these steps below to serve Vickys Salted Caramel Tart for your family or friends.

Ingredients: Vickys Salted Caramel Tart

  • Tart
  • 200 grams Vickys Sweet Shortcrust Pastry, link below
  • 150 grams caster sugar
  • 3 tbsp water
  • 300 ml full fat coconut cream
  • 150 grams light soft brown sugar
  • 100 grams butter (I use gold foil wrapped Stork brand for this)
  • 4 tbsp golden syrup
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt plus extra for topping
  • Praline Topping
  • 100 grams granulated sugar
  • 2 tbsp water
  • 15 grams flaked almonds

How to Make Vickys Salted Caramel Tart

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Vickys Salted Caramel Tart in your home by yourself.

    Step 1
  • Line a shallow tin, 11" x 7" size, with parchment paper
  • Step 2
  • Roll out the pastry thinly and line the tin with it, base and sides. Trim and chill in the fridge for 30 minutes
  • Step 3
  • Preheat the oven to gas 4 / 180C / 350°F
  • Step 4
  • Put a layer of parchment paper over the pastry, pour some baking beans or dry rice on top and bake blind for 15 minutes
  • Step 5
  • Remove the parchment and baking beans and bake a further 10 minutes until golden. Let cool in the tin
  • Step 6
  • Meanwhile, put the water and caster sugar in a pan and heat without stirring until the sugar is dissolved
  • Step 7
  • Bring to the boil for 10 minutes until it turns a rich golden yellow
  • Step 8
  • Take off the heat and carefully pour the coconut cream in. It'll jump up out of the pan so watch you don't get burnt
  • Step 9
  • Stir in the brown sugar, butter and syrup and put back onto a simmer for 10 minutes until thickened
  • Step 10
  • Take off the heat, add the vanilla and sea salt and let cool for 10 minutes before pouring into the pastry case
  • Step 11
  • Let cool to room temperature then chill in the fridge overnight
  • Step 12
  • Line a tray with foil and spray it with oil
  • Step 13
  • For the topping, put the water and sugar in a pan, boil then reduce the heat and swirl (don't stir!) the mixture around the pan until it turns a golden amber colour
  • Step 14
  • Add in the almonds and swirl the pan again to coat
  • Step 15
  • Pour the mixture onto the foil and let cool
  • Step 16
  • To serve the tart, snap the praline topping into shards and sprinkle over the top of the tart with a pinch more sea salt flakes for decoration
  • Step 17
  • Goes great with hot custard!
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