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Spiced caramel tart

  • Dessert
  • medium
  • 10
  • 60 minutes, plus at least 4 hours for filling to set (preferably overnight)

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Ingredients

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Metric

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Sweet shortcrust pastry

  • 300g of flour, plus extra for dusting
  • 200g of butter
  • 100g of sugar
  • 2 egg yolks, for egg wash

Spiced caramel filling

  • 60g of caster sugar
  • 1 vanilla pod, split and seeds scraped
  • 1 tsp nutmeg, freshly grated
  • 250ml of cream
  • 1 sheet of gelatine, (2g)
  • icing sugar
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Method

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1
Preheat an oven to 210°C/gas mark 7. Lightly grease a tart tin, sprinkle evenly with flour and set aside
2
To make the pastry, combine the flour, butter and sugar in a food processor until the mixture resembles fine breadcrumbs (you can also do this in a mixing bowl by rubbing the flour and butter together using your fingers, then stirring in the sugar once a breadcrumb texture has been achieved). Continue to mix until a dough just starts to come together, then turn out and lightly knead until smooth – do not overwork, or the pastry will be tough
  • 2 egg yolks
  • 300g of flour
  • 200g of butter
  • 100g of sugar
3
Roll the pastry out to a 3mm thickness. Using your rolling pin, roll up the pastry and drape over the tart tin. Very gently press the pastry into the edges, using a rolled up scrap of pastry to assist you. Line with ovenproof cling film, baking paper or foil, fill with a blind-baking mixture (you can use flour, rice, baking beads or a mixture) and blind-bake for 15–17 minutes. Remove from the oven, remove the blind-baking mixture and brush the tart with egg yolk – this will help to seal the case. Return to the oven for a few minutes until golden brown all over, then remove and allow to cool
4
To make the filling, add the sugar, nutmeg and vanilla seeds into a large pan and place over a medium heat. Heat the cream in a separate saucepan and soften the gelatine in iced water
  • 1 sheet of gelatine, (2g)
  • 60g of caster sugar
  • 1 tsp nutmeg, freshly grated
  • 250ml of cream
  • 1 vanilla pod, split and seeds scraped
5
When the sugar has melted into a golden caramel, remove from the heat and pour in the warmed cream, whisking vigorously – take care as the hot caramel will spit
6
Remove the gelatine from the water and squeeze out any excess liquid. Add to the caramel mixture and stir until dissolved. Strain through a fine sieve into a mixing bowl set over an ice bath
7
Once the mixture has cooled slightly, pour into the tart case and allow to set in the fridge (at least 4 hours but preferably overnight). Dust with icing sugar before serving
  • icing sugar
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Spiced caramel tart

 
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