Caramel tarts

A recipe proposed by the team of Nigay company located in Feurs, France.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, France.

Easy

Preparation: 50 min

Cooking: 10 min

For 20 servings

Which caramels are used in this recipe?

Caramel with salted butter

Ingredients

500 g flour
200 g powdered sugar
200 g butter
2 egg yolks
4 g salt
700 g salted butter caramel

Directions

Mix butter and sugar. Add flour, salt and yolks. Add some water to get a stretchable dough.
Lay the dough and cover it with plastic wrap. Let rest for 2h at 4°C.
With a rolling pin, roll out the pastry to 2.5 mm in thickness.
Line the tart moulds and prick the dough all over with a fork.
Garnish 2/3 of the moulds with salted butter caramel. Keep refrigerated for 2h at 4°C.
Bake for ~10min at 200°C.
15 min after out of the oven, remove from the moulds and let cool at room temperature.

To order a Box

cuisinez caramel

The first one is free!

Share the recipe!

Share on facebook
Share on linkedin
Share on google
Share on twitter
Share on email
Close Menu