Indulge in the rich flavors of caramel and brandy with this decadent tart. The buttery crust holds a luscious layer of homemade caramel, topped with a dollop of brandy-infused whipped cream. It's a sophisticated dessert that's perfect for special occasions or whenever you crave something truly indulgent.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup water. 1 cup granulated sugar. 6 tablespoons unsalted butter. 1/2 cup heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 cup heavy cream. 2 tablespoons powdered sugar. 2 tablespoons brandy.
Instructions: Warm the oven up to 190C 375F. Put flour, cold cubed butter, granulated sugar, and salt in a food processor and blend them together. Use pulses to break up the mixture into large crumbs. Slowly add water and pulse until dough forms. Put the dough into a 9-inch tart pan and press it down. For 15 minutes, freeze it after making holes in the bottom with a fork. Put parchment paper around the edges of the crust and fill it with pie weights or dried beans. Set the oven to 150F. Take out the paper and weights, and bake for another 10 to 15 minutes, until the top is golden brown. Wait for it to cool down. Granulated sugar should be heated in a saucepan over medium heat while being stirred all the time until it melts and turns amber. Put in the butter and mix it in until it melts and is well mixed in. Carefully add the heavy cream while stirring all the time. Let the mix boil for one minute, then take it off the heat. Add salt and vanilla extract and mix well. Put caramel into the tart crust after it has cooled. Put it somewhere cool for an hour or until it gets firm. To make the brandy whipped cream, beat the powdered sugar and heavy cream together until soft peaks form. Add the brandy. Put brandy whipped cream on top of the caramel tart slices to serve.
Prep Time: 30 minutes
Cook Time: 30 minutes
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