Caramel Tart Filling Recipes

TINY CARAMEL TARTS

Steps:

• In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
• In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
• To serve, spoon caramel mixture into phyllo shells; top with whipped cream.

CARAMEL FILING FOR CAKES TARTS AND DESSERTS

Steps:

• Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
• Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes. Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color.
• Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again. Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
• Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon.
• Set aside to cool slightly before you pour into a mason jar or fill a tart. Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily.
• Enjoy!

CARAMEL TART FILLING

Steps:

• Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together.
• Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does).
• Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes.
• Let cool and pour into ready made cooked pie pastry shell.
• OPTIONAL EXTRA (MERINGUE TOPPING).
• Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks.
• Spoon meringue onto caramel, making sure it covers the pastry.
• Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes.
• Cut and serve with thick cream.