Coffee Caramel Tart
This tart is simple, straightforward and not too crazy with methodology or taste combinations.
Caramel and coffee makes sense and does sound like a perfect match. Why this recipe makes it to this website is that I actually came up with this recipe by combining a few recipes into one.
I have used a recipe base of a Banoffee pie, however created a caramel latté twist instead of a banana flavour base.
If you love your café lattes this tart will be a moreish and addictive teat!
- 200g flour
- 100g butter
- 50g sugar
- 435g cream
- 10g coffee granules
- 375g caramel (I used Nestle top ‘n’ fill).
- 3 egg yolks
- 250g cream
- 100g caramel
- Pre-heat the oven to 200c degrees.
- Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
- Add 50g of water and process until the mix resembles dough and comes away at the sides of the bowl.
- Knead the dough for a minute then divide into 6 balls of 60g each.
- With a rolling pin roll the balls to disks and place in 6 small tart cases.
- Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
- Meanwhile make the filling by placing the 435g cream and the coffee granules in the microwave on a high heat until boiling.
- Stir to combine and leave aside to cool.
- Place the 375g of caramel in a bowl with the egg yolks and whisk with a hand whisk until well combine.
- Add the cream mix to the caramel mix and whisk with a hand whisk until smooth and combine.
- Place some rice or baking weights onto some baking paper and add to the center of each tart case to weight down the rise of the pastry base while cooking.
- Place the tart shells in the oven for 10 minutes.
- Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
- Turn the oven down to 180c degrees.
- Pour the caramel filling into the pastry shells until full to the top.
- Bake in the oven for 30 minutes or until the top is set.
- Allow the tarts to cool then place in the fridge for an hour to firm up.
- For the topping beat the cream with caramel with an electric mix until peaks form.
- Spoon the cream over the caramel top and sprinkle with a few coffee granules.
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