CARAMEL
TART
baranbakery.com
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The ULTIMATE salted caramel tart made with a brown butter crust, fresh homemade salted caramel sauce and topped with toasted brown sugar meringue.
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salted butter
Ingredients
BROWN BUTTER
butter AP flour granulated sugar
CRUST
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granulated sugar water salted butter heavy whipping cream sea salt vanilla extract
Ingredients
FILLING
egg whites light brown sugar vanilla extract
MERINGUE
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STEP 1:
For the brown butter, heat butter until it melts, bubbles, foams and forms milk solids at the bottom. Cool. Prepare a tart pan and set aside
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STEP 2:
For the crust, combine brown butter with flour and sugar. Spread into a prepared pan, bringing it up on the sides. Freeze until solid.
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STEP 3:
Place parchment paper on top and fill with pie weights. Bake for 16 min at 350F. Remove pie weights and bake for 5 min. Allow to cool.
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STEP 4:
For the caramel sauce, swirl sugar and water until sugar is immersed. Place saucepan over heat until sugar dissolves and turns an amber color.
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STEP 5:
Remove from heat and stir in butter until it melts. Add heavy cream and whisk. Pour into a jar and stir in salt and vanilla extract.
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STEP 6:
Cool until it is not piping hot. Pour on top of the cooled crust. Cool completely and refrigerate until caramel is set.
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STEP 7:
For the meringue, bring water to a boil and simmer. Place the egg whites and brown sugar in a bowl over the water and whisk.
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STEP 8:
Remove from heat, add sugar and beat. Add vanilla and mix. Spread meringue over the tart and torch the top. Serve fresh or refrigerate.
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baranbakery.com
Full Recipe