Caramel Tart With Whipped Cream Topping Recipe
Photo source: Grandmother's Kitchen
A fantastic Caramel Tart recipe served with a Whipped Cream topping.
8 tbsp (1 stick) unsalted butter at room temp
1/2 c + 1 tbsp confectioners’ sugar
1 large egg yolk
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1 tbsp. cocoa powder
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
1/2 cup heavy cream
8 tbsp (1 stick) unsalted butter
2 tbsp crème fraîche
1 cup heavy cream
1 tablespoons confectioners sugar, sifted
1/2 teaspoon vanilla extract
Cream butter and confectioners’ sugar until combined.
Add egg yolk and vanilla, beat until smooth. Sift in flour and cocoa powder, and beat slowly until just combined (do not overwork the dough).
Scrape the dough onto a sheet of plastic wrap, and form it into a disk, and wrap tightly. Chill for 2 hours until firm.
Preheat oven to 325 degrees F.
Grease and lightly flour one 10-inch fluted tart pan.
On a lightly floured surface, roll the tart dough into a large, flat circle with a diameter approximately 1 inch larger than the tart pan.
Transfer the dough to the fluted tart pan with a removable bottom and press into pan. If the dough tears, simply press the pieces back into the tart pan. Chill the tart shell in the refrigerator for 30 minutes.
Prick the shell all over with a fork. Line with parchment paper or aluminum foil filled with dried beans and blind bake for 15 minutes. Remove the paper/foil and beans, and continue to bake until the pastry looks dry and set, around 10 minutes. Transfer pan to a wire rack to cool.
Place 1/2 cup water in a large saucepan with high sides as mixture will boil up so you need a deep saucepan.
Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, 10-20 minutes.
Remove pan from heat and and slowly add the heavy cream. The mixture will bubble up here, so be careful not to burn yourself.
Add the butter and crème fraîche. Stir until smooth. Pour caramel into the cooled tart shell and allow to set, first at room temp and then in the refrigerator.
Reserve a small amount of caramel filling for drizzling on top of the whip cream topping. About 1/2 cup, let it cool a little before you put it into the plastic bag.
Put the reserved cooled filling into a small bag that you will cut a small tip off the corner and use for squeezing the lines onto the topping.
Chill large bowl, beaters and cream before whipping.
Place cream, confectioners’ sugar and vanilla in chilled bowl.
Using an electric-hand mixer or balloon whisk whip until you’ve reached your desired consistency.
For soft peaks, peaks are rounded or curl when beaters are lifted.
For stiff peaks, peaks will stand up straight when beaters are lifted.
Put whipping cream into a piping bag and decorate the top of the caramel tart.
Squeeze the reserved caramel filling onto your whipped cream design.
Keep refrigerated until serving.