Recipe of Award-winning Caramel tart | eid special

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The ingredients needed to make Caramel tart | eid special:

1. Get Tart dough / pastry
2. Take 1 +1/2 cup plain flour
3. Get 2 tbsp sugar (powdered)
4. Make ready 125 g butter
5. Get 1 egg yolk
6. Prepare 1 tbsp cold water
7. Make ready For condensed milk - topping:
8. Take 1 cup milk
9. Get 1/2 cup sugar
10. Take 1/3 cup tetra pack cream
11. Make ready 1/4 cup milk powder
12. Make ready Caramel sauce :
13. Get 1/2 cup sugar
14. Take 3/4 cup cream
15. Make ready 2 tbsp butter

That caramel was made for using as a glue to suction up all the loose crumbs when you inhale your slice! This Caramel Tart is the epitome of goodness. These tasty bite-sized treats are made with a super simple biscuit base (no crumbling required). Beat on low speed until combined.

Instructions to make Caramel tart | eid special:

1. Bake time 20 min once, 10 min afterwards. Condensed milk 20 min cooking time. Caramel sauce 8 min cooking time…. tart chilling time 4 hours
2. Take a food processor and add flour, sugar and butter in it start the food processor for 2-3 min until crumbs form. Then add an egg yolk and again mix
3. Now start food processor until egg yolk mix up completely. After this add 1 tbsp cold water and again mix. Take out the dough from food processor and knead it for 2-3 min by dusting flour on it
4. Now after kneading the pastry dough place it in the fridge for 20-30 min and meanwhile make caramel sauce and condensed milk
5. To prepare caramel sauce take a non stick pan. Add sugar to it as mentioned in ingridients. And let it melt at a low flame do not mix it unless it melts (it take about 8 min to melt sugar at a low flame)
6. When the sugar melts turn off the flame. Add cream in it and immediately mix it so no toffee forms. After cream is mixed add butter and mix it take it out in a bowl and let it attain room temperature. Do not place it in fridge
7. To make condensed milk in a non stick pan add milk. When it gets boiled add sugar and milk continuosly until it starts thickening it take about 15-20 min.
8. When milk and sugar starts thickening tocondensed milk texture turn of the flame add cream and milk powder and mix. Take it out in a bowl and let it attain room temperature
9. Now take out the pastry doigh from fridge. Knead it once. Grease a flat pyrex dish (pie tray) and cover with buttet paper place dough on it and spread it just like pizza dough
10. Smoothen the dough surface with flat spoon. Make it's meat edges. And put another butter paper on top. Now on the upper butter paper put grains to create weight
11. Place it in a preheated (10 min preheat) oven for 20 min at 200℃ in the central grill adjustment. Keep upper and lower rods on
12. After 20 min take the tart out and take off the upper butter paper and grains and again bake it at 200℃ for 10 min
13. After 10 min take out the tart and without touching the dough or without taking it out of the tart tray let it attain room temp
14. When tart attain room temo pour the prepared condensed milk on it gently and place in freezer for an hour or two
15. After an hour or two when tart is chilled take it out and pour the caramek sauce which was at room temp and spread the caramel sauce on tart let it chill for 2 hours and while serving cut the extra butter paper from sides or either carefully take out tart in ither dish you can decor it by chocolate sprinkles
16. Note : if you touch the tart and try to take it out from tray when it is hot the tart pastry will break. And if you put the caramel sauce in fridge it would go thickened and wouldn't be able to apply on tart

These tasty bite-sized treats are made with a super simple biscuit base (no crumbling required). Beat on low speed until combined. Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.

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