Caramel Tart


Units %
Sweet Paste
Margarine New Mrs. J 434g 0
Fat Mandy's 434g 0
Icing Sugar 434g 0
Egg 87g 0
Pastarom Vanilla 9g 0
Cake Flour 1302g 0
Sweet Paste total 0
Sweet Paste Topping
Caramel 200g 0
Sweet Paste Topping total 0
Caramel Cream Filling
Ambiante 2000g 0
Caramel 600g 0
Caramel Cream Filling total 0
Caramel Vermicelli 20g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C. Spread little red cherry piefilling on base.

Sweet Paste Topping
  1. Spread caramel onto baked tart base.

Caramel Cream Filling
  1. Mix Caramel and cream together.
  2. Pipe caramel cream onto caramel, 260g.

  1. Sprinkle with caramel vermicelli.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


Related recipes