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Caramel tart

• 1 1/2 cups plain flour 

• 2 tablespoons caster sugar 

• 125g butter, chilled, chopped

• 1 egg yolk

• 2 tablespoons chilled water 

Caramel filling

• 3/4 cup caster sugar 

• 2/3 cup thickened cream

• 8g butter, chopped

!aple pecans

• 3/4 cup pecans

• 1 tablespoon maple syrup

"og in to add to !y #hopping "ist

• !ethod

1$ #tep 1

%lace flour, sugar and butter in a processor$ %rocess until mi&ture resembles fine

breadcrumbs$ 'dd egg yolk and 1 tablespoon chilled water$ %rocess until dough (ust

comes together, adding more chilled water if necessary$ )urn out on to a lightly floured

surface$ *nead until (ust smooth$ #hape into a disc$ Co+er with plastic wrap$

efrigerate for 3 minutes$

2$ #tep 2

!eanwhile, make maple pecans- %reheat o+en to 2.C/18.C fanforced$ "ine a

baking tray with baking paper$ %lace pecans and syrup in a bowl$ )oss to coat$ %lace

mi&ture, in a single layer, on prepared tray$ 0ake, stirring occasionally, for 1 to 12

minutes or until golden and crisp$

3$ #tep 3

educe o+en temperature to 18.C/ 1.C fanforced$ rease four 3cmdeep, 1cm

base loosebased fluted tart pans$ oll out pastry between 2 sheets of baking paper

until 5mm thick$ sing a 13cm round cutter, cut 4 rounds from pastry$ "ine pans with

pastry$ efrigerate for 1 minutes$

4$ #tep 4

%lace pans on a baking tray$ "ine pastry cases with baking paper$ 6ill with ceramic pie

weights or uncooked rice$ 0ake for 12 to 14 minutes or until edges are light golden$

emo+e weights or rice and paper$ 0ake for 8 minutes or until bases are light golden$

#et aside to cool$

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5$ #tep 5

!ake caramel filling- %lace sugar in a frying pan o+er mediumhigh heat$ Cook, without

stirring, for 5 to minutes or until sugar turns golden$ educe heat to low$ 'dd cream$

Cook, stirring, for 3 to 4 minutes or until smooth$ emo+e from heat$ 'dd butter$ #tir to

combine$ Cool for 5 minutes$ %our into pastry cases$ efrigerate o+ernight or until set$)op with maple pecans$ #er+e$

Pineapple tart

Ingredients Edit and Save

Original recipe makes 24 - 2 inch tartsChange Servings

•

1 cup all-purpose flour

•

1 cup self-rising flour

•

10 tablespoons butter

•

1 egg, beaten

•

2 tablespoons cold water

•

1 pinch salt

•

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2 cups fresh pineapple - peeled, cored and shredded

•

1 1/2 cups white sugar

•

4 whole cloves

•  

•

1 egg, beaten

Directions

1. In a large bowl, cobine all-purpose, self-rising flour and salt! Cut in butter until i"ture reseblescoarse crubs! #a$e a well in the center of the i"ture! %our in 1 beaten egg and water! &ind the ingredientstogether gentl'! (o not $nead too uch! Shape dough into a ball, wrap in plastic and refrigerate for 4 hours

or overnight!2. In a saucepan over ediu heat, cobine pineapple and sugar! &ring to a boil! )educe heat and

sier, stirring fre*uentl', for +0 inutes, or until i"ture thic$ens! )eove fro heat and allow to cool!3. %reheat the oven to 400 degrees 200 degrees C.!

4. n a lightl' floured surface, roll the dough out to 1/4 inch in thic$ness! Cut 24 rounds, using a 2inch round fluted cutter! %lace on coo$ie sheet! %ut a spoonful of pineapple a in the center of each piece!

(ecorate with criss-cross strips of pastr' over a, e"tending slightl' onto pastr' shell!5. Cut 24 ore 2 inch rounds, then, using a saller cutter, cut out the centers, creating a ring shape!

#oisten the edges of each pastr', and place the rings on top of each pastr' shell! &rush the top of the pastr'with beaten egg!

6. &a$e for 20 to 2 inutes in the preheated oven! llow to cool on ba$ing sheet for inutes beforereoving to a wire rac$ to cool copletel'!

Mango Tart

ro Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

3his tart ta$es a tropical turn with its lie pastr' crea and sliced ango and $iwi!

• ser )ating5

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•

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)ecipe  %hotos)eviews

Save this recipe

dd ingredients to ' shopping list

Subit 'our version

6utritional Inforation(per serving)

Calories 335

 Total Fat 19g

Saturated Fat 11g

Cholesterol 125mg

Sodium 245mg

 Total Carbohydrate 39g

Dietary Fiber 2g

Sugars --

Protein 5g

Calcium --

rances 7anisch

Serves5 8

9ields5 1 tart

3otal 3ie5 1 hr 20 in

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%rep 3ie5 4 in

Coo$ 3ie5 + in

ven 3ep5 400

Ingredients

!S! "etric Conversion chart

Crust5

•

1!2 cups. all-purpose flour• 1/4 cups. confectioners: sugar

• 1/4 teaspoons. salt

• 8 tablespoons. cold butter no substitutions., cut up

• + tablespoons. or ore, as needed. ice water

;ie %astr' Crea5

• 1 cups. whole il$

• + large egg 'ol$s

• 1/+ cups. granulated sugar

•2 tablespoons. cornstarch

• 2 tablespoons. butter no substitutions.

• 1 teaspoons. grated fresh lie peel

ruit 3opping5

• 2 angoes, peeled and thinl' sliced

• 1 peeled slice $iwifruit optional.

Directions

1. Prepare crust: In food processor with $nife blade attached, cobine flour,

confectioners: sugar, and salt< pulse until blended! dd butter and pulse until i"ture

resebles coarse eal! dd ice water, 1 tablespoon at a tie, pulsing until oist clups

for! =ather dough into ball< flatten into dis$! >rap dis$ in plastic wrap and refrigerate until

fir enough to roll, about 1 hour! If chilled overnight, let dough stand +0 inutes at roo

teperature before rolling!.

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2. %reheat oven to 400 degrees ! n lightl' floured surface, with floured rolling pin, roll

dis$ into 11-inch round! 3ransfer dough round to ?@ b' 1@ round tart pan with reovable

botto ! %ress dough onto botto and up side of pan! 3ri dough level with ri of pan<

discard triings! )efrigerate or freeAe tart shell 10 to 1 inutes to fir dough slightl'

before ba$ing!

3. ;ine tart shell with foil and fill with pie weights or dr' beans! &a$e 20 inutes!

)eove foil and weights, and ba$e about 1 inutes longer or until golden! Cover ri of

tart with foil if browning too *uic$l'!. If center of crust puffs up during ba$ing, gentl' press

down with bac$ of spoon! Cool in pan on wire rac$, about +0 inutes!

4. #eanwhile, prepare Lime Pastr !ream: In 2-*uart saucepan, heat il$ to

siering on ediu! In sall bowl, whis$ 'ol$s and granulated sugar until blended! #i"

in cornstarch until sooth! >hile constantl' beating with wire whis$, graduall' pour about

half of siering il$ into egg-'ol$ i"ture! %our egg-'ol$ i"ture into reaining il$ in

saucepan and coo$, whis$ing constantl' to prevent luping, until i"ture boils and

thic$ens, about 1 inute! &oil 1 inute, stirring! )eove saucepan fro heat< stir in butter

and lie peel! 3ransfer pastr' crea to sall bowl< cover surface directl' with plastic wrap

to prevent s$in fro foring, and refrigerate until cold, at least 1 hour!

5. Spoon pastr' crea into ba$ed tart shell and spread evenl'! rrange ango slices ontop< place $iwifruit slice in center! )eove tart fro side of pan! %lace tart, still on pan

base, on serving plate! If not serving tart right awa', cover and refrigerate up to 2 hours!

Caramel Tartby 7nchanting )emptations follow

essert 493 0aking 3 Chocolate 295 #weet 112  %astry 39 %arty 6ood 2 Caramel 24 )arts 1:

;n my family, caramel tarts are synonymous with special occasions and

birthdays as they are a fa+ourite for e+eryone$ sually, making a caramel tart

would in+ol+e buying a premade pastry case and a tin of caramel, howe+er, ;

find it sickeningly sweet$ ; decided to try out a few recipes for caramel and

pastry crusts and ended up combining a number of recipes to make this one$

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)he tart<s crust is light, buttery and crunchy and contrasts superbly with the

sweet caramel filling to make a delicious and lightly sweet caramel tart$

Preparation Time- 4 mins

Cooking Time- 28 minutes = 3 hours setting time

Makes- 812 ser+ings

Ingredients 

#weet %astry Crust

1 1/2 cups plain flour$

1/8 teaspoon of salt$

1/2 cup of unsalted butter at room temperature$

1/4 cup of granulated sugar$

1 large egg, lightly beaten$

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Caramel 6illing

2 tins of condensed milk

grams of unsalted butter at room temperature

4 tablespoons of brown sugar 

ecoration optional

2ml of thickened cream

5g of chocolate

Method #weet %astry Crust

%lace the butter in a bowl until it<s creamy$ 'dd the granulated sugar and beat

until the mi&ture is light and fluffy$

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radually add the lightly beaten egg until it is (ust incorporated$

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 'dd the flour and salt to the mi&ture and beat until its combined and forms a

ball$

6latten the ball out to form a disk shape$ )ry and make sure that it is roughly

the si>e of the tart tin so it<s easier to press in later$ ?rap the disk in cling wrap

and place in the free>er for 1 minutes to firm up$

"ightly butter and flour, or spray, the tart tin preferably a 223 cm pan with a

remo+able bottom$ @nce the pastry has lightly firmed, press e+enly into the

tin$ 'gain, co+er in cling wrap and place in the free>er for 15 minutes

!eanwhile, preheat the o+en to 25 degrees celsius with the rack placed in

the middle of the o+en$ )ake the pastry out of the free>er and prick the base

with a form$ )his will ensure that the crust bakes e+enly and without puffing

up$

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%lace the tart tin on a larger tray and bake in the o+en for 5 minutes, then,

reduce the temperature to 18 degrees celsius and bake for another 15minutes$

 'fter the 15 minutes, or when the crust is golden brown, remo+e the tart from

the o+en and place on a wire rack to cool$ 'fter 3 minutes, beat an egg white

and lightly brush the crust$ )his will ensure that the crust doesn<t become

soggy from the caramel filling$

#et aside to cool

Caramel 6illing

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;n a microwa+able bowl, combine 1 tin of condensed milk, 3 grams of butter

and 2 tablespoons of brown sugar$

!icrowa+e for 2 minutes, stirring thoroughly after each minute$ )hen

microwa+e the mi&ture in 2 second bursts, stirring after each burst, until the

mi&ture has thickened$ )his may take fi+e 2 second bursts$ %our into the

baked crust and repeat the steps until two batches are made$

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Co+er in cling wrap and place in the fridge for three hours to set$

ecorations @ptional

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;n a heatproof bowl, melt 5 grams of chocolate o+er simmering water$ #et

aside to cool for a 35 minutes$ 6ill a piping bag with a small hole tip and pipe

o+er the caramel$ )his doesn<t ha+e to be done neatly or perfectly, it can be

done with Auick and imprecise mo+ements$

;n a medium si>ed bowl, beat 2ml of thickened cream until soft peaks form$

6ill another piping bag with a star shaped tip and pipe rosettes around the

outside$

)his caramel tart tastes ama>ing by itself, but it can be ser+ed with icecream

or more whipped cream if desired$

• 227g sugar, 60ml water, 6 eggyolks, 335 ml cream, flavoring

July 15 at 8:38pm · Like

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Ellen Alimon place the containe in the freezer the night before production . dissolve the sugar in the water

and heat to 240 F, whisk the hot sugar into the yolks and continue whisking until cool, add the flavoring,

whip the cream to soft peak stage and fold into the yolk mixture. pour the mixture onto the ice cream or

sorbet. lined moled and freeze. hehehe ako una sa tanan hatag recipe akon ang premyo

•  283 g bread ,474ml milk , 474ml cream, 1 tsp vanilla, 4 pcs egg, 4 egg yolks, 227g sugar

July 15 at 9:22pm · Like

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Joey Juarez Delos Santos Thank you gid ng ellen. keep your recipes for future use. mag reunion ta,

lutuon tana.

July 15 at 9:26pm · Like

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Ellen Alimon fill the dishes loosely with diced bread , heat the cream.blend together the eggs and sugar,temer the egg mixture with hot cream, pour the warm mixture into the molds, bake in water bath until set,

allow custard to cool before unmolding. the end