Name: Salted-Caramel Tart
Prep time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 1 Press-In Butter Crust in 9-inch tart pan with removable bottom; 1 tsp. unflavored gelatin; 4 tbsp. cold water; 1 tbsp. light corn syrup; 1 c. sugar; 2 tbsp. sugar; 2 tbsp. butter (no substitutions); 1/2 c. sour cream; 1 3/4 c. heavy cream; 1/4 tsp. salt; 1 1/2 tsp. vanilla extract; currants; candied orange peel

Step 1Preheat oven to 375 degrees F.

Step 2Bake crust 20 minutes or until golden brown. If crust puffs up, very gently push down bubbles with spoon without cracking crust. Cool crust completely on wire rack.

Step 3In small bowl, sprinkle gelatin over 2 tablespoons water. Let stand at least 5 minutes to soften.

Step 4In 4-quart saucepan, combine corn syrup, 1 cup sugar, and remaining 2 tablespoons water. Heat to boiling on medium-high, stirring to dissolve sugar. Cook without stirring until mixture is amber, swirling pan occasionally; remove from heat.

Step 5Carefully whisk in butter, a few pieces at a time, until incorporated. (Mixture will bubble up.) Whisk in sour cream, then 1/4 cup heavy cream, until well blended. Add salt, 1 teaspoon vanilla, and softened gelatin. Whisk until gelatin dissolves and mixture is very smooth. Transfer to bowl and cool to room temperature.

Step 6Whisk remaining 1 1/2 cups heavy cream with remaining 2 tablespoons sugar until soft peaks form. Whisk in remaining 1/2 teaspoon vanilla. Gently fold half of whipped cream (1 1/2 cups) into cooled caramel mixture. Spread caramel in even layer in cooled crust. Refrigerate at least 6 hours or up to 1 day to set. Cover and refrigerate remaining whipped cream.

Step 7To serve, top tart with remaining whipped cream and garnish with currants and orange peel.

Salted-Caramel Tart

Ingredients

Directions

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