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Half an Hour to Cooking Perfect Vickys Salted Caramel Tart, GF DF EF SF NF

Wishing to eat Vickys Salted Caramel Tart, GF DF EF SF NF a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with useful procedures on preparing a Vickys Salted Caramel Tart, GF DF EF SF NF like a famous chef made.

Vickys Salted Caramel Tart, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys salted caramel tart, gf df ef sf nf recipe. To make vickys salted caramel tart, gf df ef sf nf you need 14 ingredients and 17 steps. Here is how you do it.

To prepare an unforgettable Vickys Salted Caramel Tart, GF DF EF SF NF, here are the components required:

  1. Use of Tart.
  2. Get 200 grams of Vickys Sweet Shortcrust Pastry, link below.
  3. Provide 150 grams of caster sugar.
  4. Prepare 3 tbsp of water.
  5. Provide 300 ml of coconut cream.
  6. Take 150 grams of light soft brown sugar.
  7. Get 100 grams of butter (I use gold foil wrapped Stork brand for this).
  8. You need 4 tbsp of golden syrup.
  9. Provide 1 tsp of vanilla extract.
  10. Prepare 1/2 tsp of sea salt plus extra for topping.
  11. Use of Praline Topping (optional).
  12. You need 100 grams of granulated sugar.
  13. Use 2 tbsp of water.
  14. Prepare 15 grams of flaked almonds.

After readying the materials, next you are ready to prepare your appetizing Vickys Salted Caramel Tart, GF DF EF SF NF by following the instructions on this section:

  1. Line a shallow tin, 11"x 7" size, with parchment paper.
  2. Roll out the pastry thinly and line the tin with it, base and sides. Trim and chill in the fridge for 30 minutes https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf.
  3. Preheat the oven to gas 4 / 180C / 350°F.
  4. Put a layer of parchment paper over the pastry, pour some baking beans or dry rice on top and bake blind for 15 minutes.
  5. Remove the parchment and baking beans and bake a further 10 minutes until golden. Let cool in the tin.
  6. Meanwhile, put the water and caster sugar in a pan and heat without stirring until the sugar is dissolved.
  7. Bring to the boil for 10 minutes until it turns a rich golden yellow.
  8. Take off the heat and carefully pour the coconut cream in. It'll jump up out of the pan so watch you don't get burnt.
  9. Stir in the brown sugar, butter and syrup and put back onto a simmer for 10 minutes until thickened.
  10. Take off the heat, add the vanilla and sea salt and let cool for 10 minutes before pouring into the pastry case.
  11. Let cool to room temperature then chill in the fridge overnight.
  12. Line a tray with foil and spray it with oil.
  13. For the praline, put the water and sugar in a pan, boil then reduce the heat and swirl (don't stir!) the mixture around the pan until it turns a golden amber colour.
  14. Add in the almonds and swirl the pan again to coat.
  15. Pour the mixture onto the foil and let cool.
  16. To serve the tart, snap the praline topping into shards and sprinkle over the top of the tart with a pinch more sea salt flakes for decoration.
  17. Goes great with hot custard! https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free.

Recipe : Vickys Salted Caramel Tart, GF DF EF SF NF

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step by step to make Vickys Salted Caramel Tart, GF DF EF SF NF

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