Salty-buttered Caramel tart

Courtesy of Chef Noemie, Opera Cooking School in Paris


INGREDIENTS (6 serving)
For the dough :
100g all-purpose flour
10g almond meal
40g icing sugar
3g table salt
60g unsalted butter (at room temperature)
½ beaten egg
Salty buttered caramel cream :
150g de granulated sugar
75g salted butter
150g whipping cream
Nuts for decoration.

DIRECTIONS 
Preheat oven to 170°C (340°F).
In a bowl, put all dry ingredients and combine.
Make a well and add butter cutted in small cubes.
Combine with your fingers until butter is totally incorporated.
Add the half beaten egg.
Shape a ball and start rolling out. Wrap in a plastic film and chill one hour in the fridge.
Roll out the dough until you get a ¼ inch thickness.
Prick with a fork, and place into the cooking ring.
Bake for 12 ot 15 minutes at 170°C (340°F).
Put it on a rack to cool and remove the rings.
Warm the cream in microwave
Put sugar and butter cutted in cubes in a saucepan over high heat.
Reduce to low heat when you get a light brown color.
Pour the warm cream little by little.
Bring to a simmering boil for 5 minutes.
Garnish the tart with the hot caramel cream. Reserve.
Decorate with a walnut.
Serve cold.

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