Simple Way to Make Eric Ripert Vickys Salted Caramel Tart, GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys salted caramel tart, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can cook vickys salted caramel tart, gf df ef sf nf using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Vickys Salted Caramel Tart, GF DF EF SF NF:

1. Take Tart
2. Take 200 grams Vickys Sweet Shortcrust Pastry, link below
3. Take 150 grams caster sugar
4. Prepare 3 tbsp water
5. Get 300 ml coconut cream
6. Take 150 grams light soft brown sugar
7. Take 100 grams butter (I use gold foil wrapped Stork brand for this)
8. Prepare 4 tbsp golden syrup
9. Prepare 1 tsp vanilla extract
10. Take 1/2 tsp sea salt plus extra for topping
11. Take Praline Topping (optional)
12. Prepare 100 grams granulated sugar
13. Prepare 2 tbsp water
14. Prepare 15 grams flaked almonds

Instructions to make Vickys Salted Caramel Tart, GF DF EF SF NF:

1. Line a shallow tin, 11"x 7" size, with parchment paper
2. Roll out the pastry thinly and line the tin with it, base and sides. Trim and chill in the fridge for 30 minutes - - https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf
3. Preheat the oven to gas 4 / 180C / 350°F
4. Put a layer of parchment paper over the pastry, pour some baking beans or dry rice on top and bake blind for 15 minutes
5. Remove the parchment and baking beans and bake a further 10 minutes until golden. Let cool in the tin
6. Meanwhile, put the water and caster sugar in a pan and heat without stirring until the sugar is dissolved
7. Bring to the boil for 10 minutes until it turns a rich golden yellow
8. Take off the heat and carefully pour the coconut cream in. It'll jump up out of the pan so watch you don't get burnt
9. Stir in the brown sugar, butter and syrup and put back onto a simmer for 10 minutes until thickened
10. Take off the heat, add the vanilla and sea salt and let cool for 10 minutes before pouring into the pastry case
11. Let cool to room temperature then chill in the fridge overnight
12. Line a tray with foil and spray it with oil
13. For the praline, put the water and sugar in a pan, boil then reduce the heat and swirl (don't stir!) the mixture around the pan until it turns a golden amber colour
14. Add in the almonds and swirl the pan again to coat
15. Pour the mixture onto the foil and let cool
16. To serve the tart, snap the praline topping into shards and sprinkle over the top of the tart with a pinch more sea salt flakes for decoration
17. Goes great with hot custard! - - https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free

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