RECIPES SPECIAL OCCASIONS DESSERTS

Old Fashioned Caramel Tart

Old Fashioned Caramel Tart

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 14
Difficulty Easy

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Ingredients

  • 1 1/2 cup Milk
  • 1 cup Brown Sugar
  • 2 Egg Yolk
  • 2 tbsp Cornflour (dissolved in a little milk)
  • 1 tbsp Butter
  • 1 tsp Vanilla
  • 1 Of Sweet Pie Pastry Or A Pre-made Tart Case
  • Sweet Pie Pastry
  • 90 g Butter
  • 3 tbsp Icing Sugar
  • 1 Egg Yolks
  • 1 tbsp Milk
  • 1.25 cups Self Raising Flour
  • 3 tbsp Cornflour

Nutrition Information

Qty per
66g serve
Qty per
100g
Energy 409cal 616cal
Protein 4.93g 7.42g
Fat (total) 3.96g 5.96g
 - saturated 1.73g 2.61g
Carbohydrate 39g 58g
 - sugars 9.5g 14.4g
Dietary Fibre 0.73g 1.1g
Sodium 280mg 421mg

Nutritional information does not include the following ingredients:

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Old Fashioned Caramel Tart

There is nothing richer, more decadent or delicious than a homemade traditional Old Fashioned Caramel Tart.  You only need a tiny slice to satisfy a sweet tooth! This is made in the old-fashioned way, before condensed milk in cans was invented!

Method

  1. Cream together the butter and sugar until light and fluffy.

  2. Add the egg yolk and mix well.

  3. Add the milk and mix until well combined.

  4. Fold in sifted flour and knead the dough lightly.

  5. Roll out the pastry with a rolling pin and place in the bottom of a lightly greased pie dish (pastry should reach the top of the pie dish walls).

  6. Trim pastry as required.

  7. Place a piece of baking paper over the pastry and fill with pastry weights or raw rice.

  8. Bake at 180 degrees for 12 minutes.

  9. Remove the weights and baking paper and bake for a further three minutes or until the pastry is golden. Let it cool.

  10. In a small saucepan heat together the milk and brown sugar over low heat until the sugar is dissolved.

  11. Add the egg yolk, cornflour mixture, butter and vanilla and whisk over medium heat until caramel thickens. Be sure not to stop whisking so that the caramel does not stick to the bottom.

  12. Increase the heat so that large bubbles start to appear when you mix slowly, almost boiling. Then stir until caramel is thick like custard.

  13. Pour into the tart case and refrigerate for two hours or until just set.

Recipe Hints and Tips:

  • Old Fashioned Caramel Tart is not suitable for freezing.
  • For a Caramel Meringue Tart, beat up the left over egg whites with a little sugar, spoon on top and grill until golden.

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Old Fashioned Caramel Tart

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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