Salted-Caramel Tart

By MarieR

Salt contrasts deliciously with the whipped cream and caramel blended filling of this holiday tart. A dollop of extra whipped cream on top makes the confection complete.

Ingredients

• Crust Ingredients:
• 1 Press-In Butter Crust in 9-inch tart pan with removable bottom
• 1 teaspoon(s) unflavored gelatin
• 4 tablespoon(s) cold water
• 1 tablespoon(s) light corn syrup
• 1 cup(s) sugar
• 2 tablespoon(s) sugar
• 2 tablespoon(s) butter (no substitutions), cut up, room temperature
• 1/2 cup(s) sour cream, room temperature
• 1.75 cup(s) heavy cream
• 1/4 teaspoon(s) salt
• 1.5 teaspoon(s) vanilla extract
• Currants, for garnish
• Candied orange peel, for garnish
• Yields: 2 (9-inch) crusts
• Total Time: 15 min
• Prep Time: 15 min
• 3/4 cup(s) (1 1/2 sticks) butter (no substitutions), cut up, room temperature
• 1/4 cup(s) sugar
• 1/8 teaspoon(s) salt
• 1 large egg, lightly beaten
• 1 teaspoon(s) vanilla extract
• 2 1/4 cup(s) all-purpose flour

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Bake crust 20 minutes or until golden brown. If crust puffs up, very gently push down bubbles with spoon without cracking crust. Cool crust completely on wire rack.

In small bowl, sprinkle gelatin over 2 tablespoons water. Let stand at least 5 minutes to soften.

In 4-quart saucepan, combine corn syrup, 1 cup sugar, and remaining 2 tablespoons water. Heat to boiling on medium-high, stirring to dissolve sugar. Cook without stirring until mixture is amber, swirling pan occasionally; remove from heat.

Carefully whisk in butter, a few pieces at a time, until incorporated. (Mixture will bubble up.) Whisk in sour cream, then 1/4 cup heavy cream, until well blended. Add salt, 1 teaspoon vanilla, and softened gelatin. Whisk until gelatin dissolves and mixture is very smooth. Transfer to bowl and cool to room temperature.

Whisk remaining 1 1/2 cups heavy cream with remaining 2 tablespoons sugar until soft peaks form. Whisk in remaining 1/2 teaspoon vanilla. Gently fold half of whipped cream (1 1/2 cups) into cooled caramel mixture. Spread caramel in even layer in cooled crust. Refrigerate at least 6 hours or up to 1 day to set. Cover and refrigerate remaining whipped cream.

To serve, top tart with remaining whipped cream and garnish with currants and orange peel.

Crust directions:
1.In large bowl, with mixer on medium speed, beat butter, sugar, and salt until pale yellow and well blended, occasionally scraping bowl with rubber spatula.
2.With mixer on medium-low speed, beat in egg, then vanilla, until well incorporated, scraping side of bowl.
3.With mixer on low speed, gradually beat in flour. Beat just until incorporated and dough forms large clumps. Divide dough in half and form each half into a 1-inch-thick disk. Cover tightly with plastic wrap and refrigerate at least 1 hour or until firm. (Dough can be refrigerated up to 1 day or frozen up to 3 months.)
4.With hands and fingers, press dough into even layer against bottom and up side of 9-inch pie plate or tart pan with removable bottom. Freeze 10 minutes or until firm. (Dough in pan can be covered tightly with plastic wrap and frozen up to 1 month.)