Best 8 Salted Caramel Cornflake Tart Recipes

SALTED CARAMEL TART

Steps:

• Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
• Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
• Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides - use something flat like a cup to assist (refer to video).
• Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

EASY CORNFLAKE TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
• Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
• Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
• Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

HOMEMADE SALTED CARAMEL RECIPE

Steps:

• Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
• Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
• After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
• Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

SALTED CARAMEL CORNFLAKE CLUSTERS

Steps:

• To make the salted caramel heat the sugar in a medium saucepan over a medium heat continually stirring. The sugar will form into clumps, do not worry continue to stir and the sugar will eventually turn to an amber colour.
• Then add the butter and stir until melted.
• Slowly add the cream and boil for a minute.
• Remove from the heat and add the salt. Set aside for a few minutes to cool.
• Then add the golden syrup and stir in the cornflakes.
• Dollop the salted caramel cornflakes into paper cases.
• Melt the dark chocolate and drizzle over the cornflake clusters.
• Add a few golden Galaxy eggs on top.
• Put in the fridge for 30mins until set.

MACADAMIA SALTED CARAMEL TART

Steps:

• Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
• Turn the dough out onto a clean work surface and just pull it together with your hands into a flat disk. Wrap in plastic wrap and refrigerate for ½ an hour.
• Roll the chilled dough out on a lightly floured surface to about 3-4 mm thick. Carefully lift the pastry into a non stick 9 inch round fluted tart tin with removeable base. Nudge and work the pastry into the corners and up the sides. Use kitchen scissors to trim off all but 1 cm of pastry dough above the top edge of the tin. Dock the base (poke holes all over with a fork) then chill in the freezer for 15 mins.
• Preheat the oven to 180C / 350F / 160C fan forced. Place the tart tin on top of a baking tray (this makes it easier to move in and out of the oven). Line the tart shell with baking paper and fill with pie weights.
• Bake for 20 minutes before removing the pie weights and baking paper. Bake for a further 10 minutes, then remove from the oven and use a sharp knife to run along the top edge of the tin to cut off the excess. Return it to the oven and bake for a final 10-15 minutes until golden all over. Brush the base with the egg white and bake for a further 2 minutes.
• Place the sugar and water in a heavy based saucepan over low heat and stir it gently with a metal spoon as the sugar starts to clump. You don't need to stir constantly but you need to be close by and stirring a few times each minute and use the back of the spoon to break up any very large clumps. This is very important so the sugar doesn't burn and dissolves evenly. It will take around 20 minutes.
• Once the sugar is all dissolved, turn the heat up to medium and let it come to a simmer. The caramel should be amber gold in colour.
• Work quickly but carefully as it can darken very quickly now. Add the butter. Whisk it in quickly until fully combined. Now add the cream and salt (be careful as it may splatter and bubble up) and do the same until all mixed through. By now the caramel should be a deep golden brown colour - if not allow it simmer, stirring regularly, until it is. Allow it to cool for 5-10 minutes.
• Scatter the macadamias over the tart base, then pour the caramel all over. Use a spatula to nudge the caramel and macadamias around so you have an even spread of both. Refrigerate for 2 hours.
• Break up the caramelised white chocolate into small chunks and set aside in a heatproof bowl. Heat the cream in a small saucepan and as soon as bubble start to appear at the edge, pour it over the chocolate. Let it sit for 3 minutes before stirring to a smooth ganache, then leave to firm up in the fridge for about 1 hour.
• Spread the ganache over the tart, sprinkle with some extra sea salt flakes and serve.

SALTED CARAMEL CHOCOLATE TARTS

Steps:

• Preheat the oven to 350 degrees F. For the crust, whisk to combine the flour and cocoa powder. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and beat well. Add the dry ingredients until incorporated. The dough will look crumbly, but it should come together in next step. Press the dough out into 6 mini tart pans. Prick all over with a fork, and place in the freezer for 10 minutes. Bake for 12-15 minutes until crisp, then cool completely on a wire rack. Combine the sugar, corn syrup, water and salt in a heavy bottomed saucepan over medium high heat. Bring to a boil (do not stir) until golden caramel color. Remove the pan from the heat, and add cautiously add the heavy cream, sour cream, vanilla and salt, stir to combine . Pour the caramel into the cooled crust. To make the chocolate ganache, heat the heavy cream to a simmer,either on the stovetop or in the microwave, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart, and refrigerate for a few hours until set. Garnish with fleur de sel and pecans.

HOME

Steps:

• How to Prepare:Total:90 minutesPrep Time:60 minutes1For the PastryFirst up, sift the flour into a bowl and mix in the caster sugar. Pop in the cubed butter and rub into the flour until well blended and the mixture resembles breadcrumbs - you can do this is a food processor if you have one. 2Pop in the egg yolk and Vanilla Extract then mix in. Bring the pastry together with your hands, pressing the ingredients together to make a ball, add a 1-2 tbsp of cold water if your mixture is too crumbly this will help it come together. Pop your pastry onto a lightly floured work surface and gently knead to bring together, try not to handle the pastry too much!3Wrap your pastry in cling film and pop into the fridge and allow your pastry to chill and rest for 30 minutes. 10 minutes before your pastry has chilled preheat your oven to 200°C/180°/Gas Mark 6.4Once your pastry has chilled roll out on a floured surface to a thickness approx. ½cm and line a 8" tart tin. Remove any excess overlap pastry and place a sheet of baking parchment over the pastry case and fill with baking beans. Bake for 15 minutes and then remove the baking parchments and baking beans bakes for a further 5-10 minutes until your pastry is golden.5For the FillingWhilst your pastry is baking let's make the filling; pop the butter, golden syrup, Vanilla Extract and sugar into a saucepan and melt together. Pop the cornflakes into a large bowl and pour over the melted mixture. Mix together to coat all the cornflakes.6Once your pastry has baked, line the base of the pastry case with jam and then fill with the cornflake mixture pressing down to compact. Pop your tart bake in the oven for 5 minutes.7To DecorateOnce your tart has cooled it's time to decorate; break your white chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds then stir, continue to melt in 10 second bursts stirring between each burst until it's melted. Using a spoon drizzle over the tart and finis with a sprinkling of Chocolatey Caramel Crunch!

SALTED CARAMEL TART RECIPE

Steps:

• Beat the sugar and butter together in a stand mixer, slowly pour in the eggs, then gradually add the flour and salt in three parts.
• Work everything together until the mixture forms a soft dough, then cover and chill your pastry in the fridge overnight.
• Roll out the chilled pastry, line your tart tin with it, trimming off any overhang, then rest in the fridge for 30 minutes. Blind bake the tart case at 180°c for around 30 minutes, checking now and then to make sure it's on the right track. The pastry should be golden and firm when done. I would recommend using a 28cm (11 inch) tart tin here, but you could easily adapt the recipe to fit different sized tins.
• Warm the double cream over a gentle heat.
• Meanwhile, melt your caster sugar in a separate pan and have the yolks and muscovado sugar mixed together in a separate bowl ready to use.
• When the sugar in the pan has turned into a golden caramel, very gradually add the warm cream while mixing gently. Be very careful not to burn yourself as it will bubble up and emit a lot of very hot steam.
• Once the cream and caramel are combined, gradually pour in the egg and sugar mixture while stirring continuously. Add salt to taste and then pass the mixture through a fine sieve to remove any lumps.
• Pour the salted caramel filling into the pre-baked tart case and bake at 100°c until the centre of the tart is no longer liquid, but still has a slight wobble.
• Check after 30 minutes and keep an eye on it; the total baking time could be up to an hour depending on your oven.
• When done, leave the tart to cool at room temperature before slicing and serving.