Caramel Tart

Caramel Tart

Old school favourite - Caramel Tart

Here’s an old school favourite!  This must have been the best dessert ever at my primary school!  There was never any second helpings!

For The Pastry

8 oz / 200g Flour

2 oz / 50g Margarine or Butter

2oz / 50g Shortening (Trex)

1 fl oz Water

For The Filling

4 oz / 100g Hard margarine or butter

4 oz / 100g Plain flour

4 oz / 100g Sugar

1 teaspoon Butterscotch Essence – you can buy this at Sweet Success, other wise this ingredient is very hard to find.

1/2 teaspoon Vanilla Essence

3 fl oz Milk

Gravy browning or grated chocolate to add colour (optional).

Method

  • First make your pastry – rub the margarine and shortening into the flour and add water to bind.  Wrap in cling film and chill for 30minutes.
  • Preheat your oven to 170C/350F.
  • Lightly flour your work surface and roll to the shape and size of tin and line your flan tin (7″ or 8″ tin). Prick the base and bake blind until cooked through.
  • Melt the margarine or butter for the filling in a double saucepan, add the flour and sugar and beat over the heat like a roux until throroughly cooked and combined.
  • Slowly add the milk, gravy browning (or chocolate) and flavourings to the saucepan, stirring well all the time until smoothly combined. The mixture should be thick and toffee coloured.

  • Spread over the pastry base and leave to set for several hours or overnight.

(Tip: The first time I made this, I found that it didn’t really ‘set’ so the next time I reduced to the butter by an ounce and added about half the amount of milk.  Foil tins are also great for baking in, cheap and are widely available)

Credit to Sweet Success for the initial recipe.

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