Caramel cream tart

Name: Caramel cream tart - Delia M.
Ingredients: Dough: 1 whole egg and one yolk. 100 g butter (margarine). Flour as needed. 100 g sugar. Cream: 500 ml milk. 150 g sugar. 50 g butter. 4 tablespoons of flour. 2 eggs. Square biscuits. Whipped cream.

Dessert - Caramel cream tart by Delia M. - Recipia

On some quieter weekends, I prepare this caramel cream tart, usually when I feel like something special, but without unnecessary complications. I don't use sophisticated recipes, and here there is no need for hard-to-find ingredients or complicated techniques. The dough is simple, and the caramel cream is made directly on the stove, without special equipment. I like that I can quickly improvise with cookies or fruits, depending on what I have at home. Quick Info Total time: approx. 2 hours (including cooling) Preparation time: 35 minutes Baking time: 20-25 minutes (for the dough) Servings: 8-10 Difficulty: medium Recipe type: classic homemade dessert, suitable for weekends or when you want to try something more elaborate Ingredients For the dough: 1 whole egg 1 yolk 100 g butter (margarine works too, but butter makes it flakier) 100 g sugar Flour as needed (about 250-300 g, added gradually, depending on consistency) For the caramel cream: 500 ml milk 150 g sugar (100 g for caramel, 50 g for eggs) 50 g butter 2 eggs 4 tablespoons flour For decoration and assembly: Plain cookies (usually square, to cover the cream) Whipped cream Chocolate (optional, for garnish) Optional: 2-3 apples (for the apple layer variant) Sugar and cinnamon for sautéing the apples Preparation method 1. Preparing the dough 1.1. In a bowl, mix the soft butter with the sugar, using a spoon or your hands. 1.2. Add the whole egg and yolk, and mix well. 1.3. Gradually incorporate the flour until the dough binds and no longer sticks to your fingers. Don’t overwork it, just enough to come together. 1.4. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes. 1.5. After cooling, roll out the dough into a thin sheet, enough to cover the base and edges of a round baking pan. 1.6. Prick it in several places with a fork, so it doesn’t puff up while baking. 1.7. Bake at 180°C for 20-25 minutes, until lightly golden. Let it cool completely before adding the cream. 2. The caramel cream 2.1. In a heavy-bottomed saucepan, put 100 g of sugar over low heat, without stirring too early. Let it melt until it turns golden caramel, being careful not to burn it. 2.2. Remove the saucepan from heat and add 50 g of butter over the hot caramel. Let it melt and stir gently. 2.3. Meanwhile, mix the eggs with the remaining 50 g of sugar, then add the flour and mix well. Gradually pour the warm milk over the egg mixture, stirring continuously. 2.4. Slowly pour this mixture over the melted caramel in the saucepan. Put everything back on low heat. 2.5. Stir constantly with a whisk or a wooden spoon, so it doesn’t stick, until the cream thickens and becomes creamy (about 8-10 minutes). 2.6. Set aside and let cool to room temperature. 3. Assembling the tart 3.1. After the crust has cooled, pour the caramel cream and level it. 3.2. Place a layer of plain cookies on top, enough to cover the entire surface. 3.3. Finally, decorate with whipped cream and, if desired, with some grated or melted chocolate. 4. The apple variant (optional) 4.1. Cut 2-3 apples into thin slices. 4.2. Sauté them for a few minutes in a pan with sugar and cinnamon until they soften slightly. 4.3. Place the apple layer over the crust, then add the cream and the rest, as in the simple version. Why I make this recipe often I prefer it because it doesn’t depend on special ingredients. It can be quickly adapted and is quite filling. It keeps well in the fridge, and it’s not heavy to serve. The crust doesn’t harden excessively, and the cream remains creamy even after a day or two. Tips and variations Tips If you’re in a hurry, use store-bought tart crust or puff pastry. For caramel, don’t leave the stove, so it doesn’t burn. It’s better to let the cream cool down gently; otherwise, the cookies might get too soggy if placed too early. Substitutions Butter can be replaced with margarine, but the taste will be slightly different. Whipped cream can be plant-based if you want to avoid milk. Plain cookies can be any homemade cookies or whatever you have on hand, but they shouldn’t be too sweet. Variations You can add a layer of sautéed apples, to taste. The cream can be left plain, without cookies. Sometimes I use chopped nuts between the cream layer and cookies if I have some at home. Serving ideas Cut into straight slices; the cream has a texture that holds well when portioned. It goes well on its own or with a bit of whipped cream on top, without other additions. Frequently asked questions Can I use store-bought dough for this tart? Yes, it can be used without problems; just follow the baking instructions for that dough. Can I make the cream with cornstarch instead of flour? For the consistency in this recipe, flour works better, but cornstarch can also be used. The texture will be slightly finer. How do I prevent the caramel from burning? Don’t leave the stove and don’t stir too early. When the sugar starts to turn golden, reduce the heat and work quickly. Should the cookies be placed on the hot or cold cream? Ideally, the cream should be warm, not hot, so the cookies don’t get too soggy. If you want crunchier cookies, place them just before serving. Nutritional values Approximately for one serving (out of 10): approx. 300-340 kcal, 10 g fat, 45 g carbohydrates, 6 g protein. Values may vary depending on the type of cookies and whether you add apples or whipped cream. The caramel cream brings more sugar than a classic vanilla cream. Storage and reheating It keeps well in the fridge, covered, for up to 3 days. The crust remains flaky, and the cream doesn’t separate. I do not recommend reheating – it’s a dessert that is served cold or at room temperature. The cookies on top may soften after a day, but it doesn’t affect the taste.

Caramel cream tart

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