1. Prepare the shortcrust pastry
- In a bowl, mix the flour, icing sugar and salt.
- Add the cold butter and rub the mixture between your fingertips until it resembles coarse sand.
- Incorporate the egg, form a homogeneous ball without overworking the dough, then wrap it in cling film.
- Let it rest for 30 minutes in the refrigerator so that it is easier to spread.
- Roll out the dough, line a tart tin, prick the base with a fork and blind bake for 20 minutes at 180°C, until golden brown.
2. Make homemade caramel
- Pour the caster sugar into a heavy-bottomed saucepan and melt it over medium heat, without stirring.
- When the caramel turns amber, add the butter, mixing gently.
- Remove from heat and gradually pour in the hot liquid cream while stirring, taking care to avoid splashes.
- Return to low heat and stir until you obtain a smooth and homogeneous sauce.
3. Whip the caramel cream
- Soften the gelatin sheets in cold water.
- Stir them into the still-warm caramel until completely dissolved (or add the agar-agar and simmer for 2 minutes).
- Let it cool slightly, then pour the caramel cream over the pre-baked tart base.
- Place the tart in the refrigerator for at least 4 hours, ideally overnight, for perfect setness.
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