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Caramel Tart
An Australian sweet patisserie-style caramel tart with buttery pastry and dark toffee filling. Cooling the caramel to lukewarm before whisking in the eggs stops them scrambling from the residual heat.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
hard
Cuisine
Australian
vegetarian
Ingredients
1 sheetsweet shortcrust pastry
1 cupbrown sugar
1/2 cupcream
100gbutter
3eggs
1 tspvanilla extract
sea salt flakesto finish
Instructions
1
Blind bake pastry shell at 180°C for 15 minutes. Cool.
2
Melt butter and brown sugar. Add cream. Boil 2 minutes. Cool to lukewarm.
3
Whisk in eggs and vanilla.
4
Pour into pastry shell.
5
Bake at 160°C for 20-25 minutes until just set. Scatter sea salt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
485
Protein
5.8g
Fat
29.9g
Carbs
50.9g
Fiber
0g
Sodium
78mg
Reviews
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