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Caramel Tart Filling

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“This is one of hubbies favourite desserts. Been making it now for 28 years. I usually make my own pastry shell with 1/2 measurement of Shortcrust Pastry. Have not included time for OPTIONAL EXTRA or baking of pastry shell. The pastry shells can be found in the freezer section or you can also buy small individual ones to use, though I find the premade (raw) to be very sweet. Thanking Evelyn/Athens who picked up an error in the original recipe with the flour - the original recipe said 2 to 3 tablespoons so I have changed it to 3 tablespoons from the 5 I had originally submitted.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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