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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 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 grams Butter
- 3 tbsp Icing Sugar
- 1 Egg Yolks
- 1 tbsp Milk
- 1 1/4 cups Self Raising Flour
- 3 tbsp Cornflour
To make the sweet pie pastry:
- Cream together the butter and sugar until light and fluffy.
- Add the egg yolk and mix well.
- Add the milk and mix until well combined.
- Fold in sifted flour and knead the dough lightly.
- 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).
- Trim pastry as required.
- Place a piece of baking paper over the pastry and fill with pastry weights or raw rice.
- Bake at 180 degrees for 12 minutes.
- Remove the weights and baking paper and bake for a further three minutes or until the pastry is golden. Let it cool.
To make the caramel:
- In a small saucepan heat together the milk and brown sugar over low heat until the sugar is dissolved.
- 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.
- Increase the heat so that large bubbles start to appear when you mix slowly, almost boiling. Then stir until caramel is thick like custard.
- Pour into the tart case and refrigerate for two hours or until just set.