Caramel tart
Instructions
Put the flour on the table, add the sugar, the egg yolks, 1 tablespoon cinnamon satin, a pinch of salt and butter into small pieces.
Knead quickly with your fingertips, then knead the dough until the flour has completely mixed the ingredients.
Formed with the dough into a ball, wrap it in a cloth and let rest in a cool place for an hour.
Line the bottom and sides of a mould with pastry rolled out in about an inch thick.
Fold over the edge of the dough forming an edge up two fingers.
With a fork, prick the bottom, cover with parchment paper and pour a layer of dried beans.
Place the mold in the oven at 200 degrees for about a quarter of an hour, then remove the beans and paper and let cool.
Pour two tablespoons of sugar in a small saucepan with 1 teaspoon water and moderate heat, melt and caramelize sugar.
Little at a time and stirring constantly, add the hot milk.
Whip the egg yolks with the rest of the sugar in a saucepan, then add the flour and, little by little, stirring constantly, add the milk with caramel.
Put the saucepan on low heat and stirring, simmer until the cream has leathery.
Let cool the cream mixing often.
Then transfer to an airtight container and refrigerate.
Finish the sweet preparation a few hours before serving: pour the cream into the prepared pastry and stir well.
Decorate with peeled, sliced pear and rubbed with lemon, strawberries washed and cut into slices and some pink pepper Berry.
Ingredients and dosing for 6 persons
- For the pastry:
- 270 g of flour
- 115 g of sugar
- 135 g of butter
- 4 egg yolks
- Cinnamon powder
- Salt
- For the filling:
- 6 strawberries
- 1 pera
- Pink pepper
- 2 egg yolks
- 2 tablespoons of flour
- 3 tablespoons of sugar
- 25 cl of milk
- Lemon