Vickys Salted Caramel Tart, GF DF EF SF NF
Vickys Salted Caramel Tart, GF DF EF SF NF

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys salted caramel tart, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Salted Caramel Tart, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vickys Salted Caramel Tart, GF DF EF SF NF is something that I have loved my whole life.

Great recipe for Vickys Salted Caramel Tart, GF DF EF SF NF. Coconut milk will work here but you won't get a firm set like you will with coconut cream. Pumpkies - GF, DF, EF, NF - Worth Cooking Dairy Free, Gluten Free, Nut Free, Soy Free, Egg Free are popular these days. Vickys Sweet Waffles, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too.

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

Delicious homemade caramel coats tart apples for a yummy treat made from scratch. Run a thin knife around the edge of the cheese cake, then open the spring and remove the outer ring. Using a large knife run the blade between the base and the cake tin to loosen and then transfer to a serving dish. Top with lots of crumble and drizzle over homemade or bought salted caramel!

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

Using a large knife run the blade between the base and the cake tin to loosen and then transfer to a serving dish. Top with lots of crumble and drizzle over homemade or bought salted caramel! Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. To glaze the scones: Brush the tops of the scones with the melted caramel and cream. Mix together the sugar and cinnamon and sprinkle the cones.

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