Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how 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 bit unique. This will be really delicious.
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Vickys Salted Caramel Tart, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vickys Salted Caramel Tart, GF DF EF SF NF is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vickys salted caramel tart, gf df ef sf nf using 14 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Salted Caramel Tart, GF DF EF SF NF:
- Take Tart
- Make ready Vickys Sweet Shortcrust Pastry, link below
- Make ready caster sugar
- Make ready water
- Prepare coconut cream
- Prepare light soft brown sugar
- Prepare butter (I use gold foil wrapped Stork brand for this)
- Get golden syrup
- Get vanilla extract
- Take sea salt plus extra for topping
- Prepare Praline Topping (optional)
- Prepare granulated sugar
- Prepare water
- Prepare flaked almonds
If the dates are hard, soak them in hot water for a minute or two, then drain well, patting the moisture out with a clean tea towel. Put the dates, salt and nut / seed butter in a bowl then using a stick blender, puree them together to form the thick caramel paste. Vickys Chocolate Cranberry Popcorn Bars, GF DF EF SF NF. Here is how you achieve that.
Instructions to make Vickys Salted Caramel Tart, GF DF EF SF NF:
- Line a shallow tin, 11"x 7" size, with parchment paper
- 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
- Preheat the oven to gas 4 / 180C / 350°F
- Put a layer of parchment paper over the pastry, pour some baking beans or dry rice on top and bake blind for 15 minutes
- Remove the parchment and baking beans and bake a further 10 minutes until golden. Let cool in the tin
- Meanwhile, put the water and caster sugar in a pan and heat without stirring until the sugar is dissolved
- Bring to the boil for 10 minutes until it turns a rich golden yellow
- 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
- Stir in the brown sugar, butter and syrup and put back onto a simmer for 10 minutes until thickened
- Take off the heat, add the vanilla and sea salt and let cool for 10 minutes before pouring into the pastry case
- Let cool to room temperature then chill in the fridge overnight
- Line a tray with foil and spray it with oil
- 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
- Add in the almonds and swirl the pan again to coat
- Pour the mixture onto the foil and let cool
- 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
- Goes great with hot custard! - - https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free
Ingredients of Vickys Chocolate Cranberry Popcorn Bars, GF DF EF SF NF. Vickys Quick Banoffee Pie, GF DF EF SF NF. Here is how you cook that. Ingredients of Vickys Quick Banoffee Pie, GF DF EF SF NF. Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN step by step.
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