Could you help me with the quantity please if I use just 1/2 (or 3/4) cup of sugar?? Let me know if any other questions..maybe this is not  the answer you expected .. well.. this depends on the heat you use.. high.. medium.. or low.. Serve chilled. Marianne. I'm still scared though ;) Thanks for the recipe. Let sit one minute, then stir until smooth. Would it be horrendous and change the recipe's taste if I were to use salted butter? Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. If it works out, it'll be the best Christmas present I give this year. I usually like to work with unsalted butter so I  can have control over the salt, sorry for the late answer... it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas, Yes.. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Good for you trying to recreate it...Thank you, I'm going to give it a try. Great to bring to any holiday party. :). Also, don't finish with all that salt. I am glad you like this recipe, it will be a hit at your holiday table. Should it be stiff or soft. yes... ground almonds is actually almond flour.. but you can ground your almonds as well .. using a food processor and this way you can make them as ground as you want.. I want to use the caramel filling for my chocolate cups, but I don't want them to melt while pouring hot caramel. It shouldn't break. i am looking forward to dazzling my friends with it! Pink Himalayan Sea Salt Only make this once the caramel has set. For the caramel, I just waited until it turned dark brown then took it immediately off the heat then added the butter and cream. I love this recipe, I made it yesterday and it came out perfect, xx. Followed the instructions and ingredients exactly, and what a heavenly treat. Anyway we STILL had caramel left over so we drizzled some over puff pastry strips that were cooked and they look so good. YOU MAY ALSO LIKE: Our original recipe for Homemade Caramels. But I have a few questions. After the sugar dissolve completely it will turn caramel color. It kept going back to the sugar form. GF flours absorb moisture differently than regular flour. So happy to hear that Joann. Will the crust still work if I use an extra 1\4 cup of white flour in place of the ground almonds? Hmm  that's weird. Mimi.. what a fantastic recipe. )...and we had soooo much left so we put it into some puff pastry squares we shoved into a mini muffin tray, then we covered them with lose strips. You've got two of my favorite flavors there-caramel and chocolate! Roll or … It was amazing. I will try to do again with no salt. Maybe you can tell me how to make it softer.. thank you! My sister in law made this the day she found the recipe, for a family event two days later. Do you know how many ounces of caramel you end up making/using? Ummmmmmmm.....WOW! This looks super yummy! Any way to make this gluten-free? I made this for Christmas Day and turned out exactly as it should have done:-) I followed the recipe to the letter. I am sure it will be as good especially if you enjoy dark chocolate. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. i love salted caramel and chocolate! https://www.epicurious.com/recipes/food/views/salted-caramel-chocolate-tart It was to.die.for! Though I had many problems while making this. How much water, butter and cream please? This is the dish you’ll want to make again and again! Chocolate, hazelnut & salted caramel tart. Yes.. because we are baking the crust without the filling we need it to hold it's shape so we can fill it later. It turned out firm, not hard, but I liked that it didn't go out all over everywhere. I cannot wait to make this! Thanks! I didn't measured the quantity of caramel.. but it should be slightly a bit more than a cup.. can't figure it out in ounces.. Next time I make it I will place the cake on a kitchen scale and see:). Do you think almond flour will work? Check the recipe and let me know if any other questions. Preheat oven to 160C/320F. Can't wait to make this! All the best.. Sandra, I am so glad for your review and for the fact you tried it out for Thanksgiving. Now that is great to hear:) Glad you tried the recipe and thank you for writing me back. Amazing, I made this turned out perfect. Very good even for the ones with high expectations! Some tried this recipe in a pie pan or springform pan.. will be as good. It was a bit more of a work for me. It was fear & ignorance talking. Do you have any ideas on what you serve with it? After refrigerating it's very hard. I'm looking to make the same using a vanilla tart shell instead of chocolate one. Happy to hear that the images helped you.. as mentioned I've used a 9 inch tart pan.. was yours bigger? I've made this a couple of time already and have another in the works! Thanks. Really great recipes you have been shared. Would it hold up well as a get-some-when-you-want-some dessert? OMG This was AMAZING!! https://www.greatbritishchefs.com/recipes/sea-salted-caramel-tart-recipe The first thing that I would do if wanted it gluten free is to change flour to rice flour. The important thing is to let the crust cool completely in the pan. Let me know if you try it out. Elaine. I wonder if the results for the caramel would be the same if one were to use brown sugar with the water? One friend can't eat gluten. Pay $1 for this print and help us keep the lights on! My caramel always come of crystalized and gritty. First of all I love this recipe!! Would you just LOOK at that caramel! Does it store in the fridge well? Never tried making caramel using lemon juice.. Did you mean "240" degrees? Flourless Chocolate Cake with Salted Caramel Mousse, Crispy Peanut Butter Marshmallow Brownies, Peanut Butter Chocolate Thumbprint Cookies. I love that the nutrition grade is an F ... my kind of dessert!! Lift up the rolled dough and place it on a greased 9 inch tart pan. Thanks! I'm am not good with homemade crusts. depends on how much you add.. haven't tried adding them to a crust... yes.. it works.. bu you will need to adjust the recipe for a larger pan.. use the rule of three in math to adjust the recipe.. https://calcuworld.com/math/rule-of-three-calculator/, This tart is very rich.. you can not serve it in large portions.. if you make a larger tart.. you can freeze leftovers if any :). I put 1tbs of salt in the caramel just like the receipe but it is too much. Tastes great, looks great, the crust is lovely , the caramel( my first ever caramel doing experience!!!) I've made the caramel portion of this twice (the same day for the same tart crust :). It is important to not scrape the sides.. just leave it untouched over heat until it turns byitself into a caramel color.. depending on the heat it may take even 15 20 minutes.. Vanilla icecream or sone fresh berrys perhaps? It was really good, but I had trouble falling asleep both nights that I ate a piece, so I would not recommend adding the coffee if you want to go to sleep early. Salted caramel - yummm!! I made it yesterday and it was a huge hit. We like to use a salt that has delicate, flaky grains, like fleur de sel, because those add a wonderful texture as well as flavor. I made the tart and it came out very nice. If not, do you have a good cookie type crust that is chocolately like this one? The step by step images really helped as well as the weight of each ingredient. I found it easy too and solved a lot of other things while chilling. Add water and incorporate into the dough. you probably need to let it more over heat.. After the sugar melts it begins to color.. you have to let it over heat until all the melted sugar gets  a deep brown color before adding the cream. I followed the recipe exactly, but added chopped pecans on the top instead of the sea salt. i was so excited to see the finished product, a little time consuming but so worth it!! Let me know how it turns :). Freeze it a bit before pouring the caramel and I think it should be fine. 41. I guess I must have cooked it too long this time....so sad. One other question: could I possibly use milk instead of heavy cream, which I don't usually have on hand? All these recipes are simply divine. Remove from heat and add butter and salt. Just be patience, don't stir, and let it get darker by itself. Would it be as good with dark vs bittersweet? I simply waited for the sugar to turn caramel color without stirring.. (it may take 10-20 minutes depending the heat) and when that happened simply add the cream and cook for 1 minute more. Thanks! Pour the caramel immediately over the chilled tart filling. Just one questions though, I'm not a fan of almond.. could I just another 1/4 of flour instead? Yummm!!! Prepare the caramel. It is important to not stir. Fixed on the site too. We actually served it in about 3 days and was holding good, refrigerated. I'm considering making this for Thanksgiving but my family's dessert table has an all day "come and go" policy. For a 10 inch pan 1 package of Oreos should be fine with 1 stick of melted butter.. for a smaller pan just reduce a bit the amounts. The phyllo-dough shell can be made a day ahead and stored in an airtight container. Garnish with a sprinkling of sea salt just prior to serving. Hey. I have tried the Carmel sugar 4 times and never got a caramel color. Saw it, couldn't resist it, everything looked right so started doing it at that same moment. I, too, had been waiting patiently for it to turn. Put my knife inside for few seconds, dry it with a paper towel.. and make a first cut. i just do it and the caramel get crystallized! The caramel is delicious. 4 oz. You mentioned in a previous comment that, once sliced, the caramel filling seeps out; how much and how quickly does it run? I like them with a bit of texture.. not too grounded. Quick question, It is regularly showcased at events since we’re so proud of it, and it’s got that ‘pick-up-and-go’ factor, so would sit comfortably in a buffet. Yes.. you probably overcooked it, but I am sure it was still delicious. The pictures show a lot more cream. You can simply use some coarsely-ground salt - some salt which is not finely ground, some salt ground in larger pieces. OMG-made this-devoured it-loved it and now I just watched your video-it is BEAUTIFUL!!!!!!!!!!!!!!!!!!! I really want to help you out here.. but I don't understand very well.. You tried melting the sugar..and it didn't get the caramel color? And I ,ade the classic mistake of adding more sugar after my pan had bubbled all over the furnace and I thought there was too little left. Related Posts: You have not mentioned it in the instructions. I just want to know if, instead of almonds , can I put some hazelnuts? For the caramel, I think you let it cook on stovetop too much after adding the cream.. you don't need to cook it more than a minute.. if you want it gooey. I can make this in its entirety a day before the birthday party it's for. Thanks for it. i don't know how I managed to steer clear of it for the last hour. Maybe I have gone wrong with the measurements or something. We weren't expecting it to work so we used the caramel on icecream (it goes hard and when you put it in your mouth it goes soft again! I'm having trouble finding the sea salt flakes. It is a cake that can easily be made between other tasks you have to do. I'm wondering if the pastry crust can be made in advance and frozen? :D. Can this recipe be scalled up to make a larger tart? Hope you will try it again. As the caramel is gooey  and soft, once a slice is cut a bit of the caramel starts to drip.. so it's better to cut it only when you want to serve it. I do like this: I have a glass with hot water inside.. Hi, I tired to make this and the caramel became rock hard when we eat it, do you know why? Quite uncomfortable since I had kidney patients around during a hot summer. I have a question that may be silly - but I see that for the caramel, it calls for unsalted butter....then salt. I made this for Thanksgiving and it was fantastic!! Just wondering, how long do you typically wait to serve this tart? Chopped pecans sounds really good on top as well, you can adjust this recipe any way you like it. Iit is important not to stir the caramel while waiting to get brown because stirring might create solid sugar again and takes more time to caramelize. It was sooo yummmm..!!!! Thanks in advance. Any suggestions? It will turn caramel colour eventually (mine looks and tastes yummy!). You can definitely make this recipe in mini cupcake pan or in mini tartlet pans. (maybe use a little more but then let it cook down longer?) For example, what happens if I stir the caramel while waiting for it to brown? Hope you will try it once again. Sprinkle with sea salt flakes and serve. I've just finished making the caramel portion of this pie, and I found it took a good 30 min for the filling to begin to caramelize--so keep it on the heat and have patience. Return to oven for another 10 to 15 minutes. (110 g) cold unsalted butter, cut into small (1/2-inch) cubes. You can make the entire cake before the birthday party, just keep it at room temperature for at least 15 minutes before serving. Just posted the video for Chocolate Salted Caramel Tart - check it out, it might be helpful for whenever you want to try the recipe again. This recipe would be much easier and ensured greater success if you told us what temperature to get the caramel. At over 500 calories and 51 grams of sugar this must be amazing!! Thoughts? Well. Thank you. Cover with plastic wrap? They loved the tart but not the salt topping. Would I need to adjust the filling amounts? I've used a 9 inch tart pan. I appreciate your comments telling us that cooking too long after adding the cream makes the caramel turn hard. Hi there, thanks for your recipe. is it to prevent the crust blooming? I was a bit scared cause it smelt a bit syrup like but it turned out so good. Use Morton’s Kosher Salt to add seasoning and texture to your chocolate filling. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Everything from presentation to taste is over the top! Yes.. Sorry for the late answer.. Thank you Angie.. this was one incredible dessert.. one of my favorites.. this is my third time making it and I always find it incredible good. I found it pretty easy. This was my first time making caramel but the tart turned out just perfect ^_^. is the gram measurement the weight of the ingredient? The calories are calculated after 8 servings. Choose from no-cook tarts, baked chocolate and hazelnut, salted caramel and more. Sadly, I could only have a taste, but oh what a taste it was!!! I am glad you loved the recipe, but why it was a challenge to calculate it in grams as I've posted metric measurements too in the blog post? Freeze the tart for 3-4 hours or until firm. Never tried, but don't see why it wouldn't work. That might go awesome as well.. let me know when you give it a try.. The tart is salty enough as it is so either top it with sugar or flowers. The baking time will be shorter, I would say with  10 minutes less. ;). Fill with dry beans, rice or pie weights. So Valentine’s Day was upon us and I was ready to attempt this. I cooked it until it was a nice brown color (it took a long time to turn brown) and both times it turned into more of a toffee instead of a gooey caramel... can you figure out what I did wrong? Yes.. it will definitely hold up well for more than a day. This chocolate caramel tart is absolutely amazing. Chocolate tart recipes. Hi, I made the tart a few days ago and it was great, but I had some trouble with the caramel.. it was too rough. Anna Clara, from Rio de Janeiro, what can i use instead of floure (gluten) Just finished everything and served it to my future family. It didn't matter if the pastry was wet or puffy and dry, it just went with it so well. Thank you for sharing your recipes :). Always finish with a sprinkle of Morton Coarse Sea Salt to bring the most flavor out of your dish. I also wondered about the electric hob settings. Everything turned out well however after putting back in the fridge for the additional 2-3 hours for the ganache the caramel is supper hard and I cannot cut the pie. Great Recipe! You'll be notified via e-mail on all new recipes we'll post on our website. I've use 35% fat cream. I have a little one who is allergic to tree nuts, peanuts, almonds, etc. Seriously amazing chocolate! This cake looks so delicious! I'm worried about attempting this and the crust breaking while filling. I would freeze it baked.. and simply thaw it at room temperature.. it should thaw pretty fast. “I just love caramel, and I love Rolos, and I thought it would be fun,” Fleming recalls. this one looks so good!!! Do you have a springform pan? Thanks! Chocolate Ganache - yummmm..!!!!!! I would just use the tart shell I've made here : http://www.homecookingadventure.com/recipes/strawberry-and-ricotta-tart. I tried this recipe. I did this tarte for the father's day but it was impossible to eat. Just turn them into crumbs and mix with melted butter, and then press really well on the bottom and edges of your tart pan. I see you were frustrated back in March of 2012, and here I am almost March of 2019 and I am frustrated as well by not seeing any recipe posted by the Food Network on this tart! I made a bigger one so I can save time :), I am so glad you liked it Shari, and thank you for writing me back with your review :)  I actually ate it for breakfast too :). HelloElla like i said this is and was amazing. I can't wait to try this! This looks sooooo yummy!! I used equal amounts of chocolate and cream.. 1/2 cup of cream is about 118-120 g, the same amount as the chocolate. You can replace almonds with the same quantity of flour. It is 350 F (180 C). The recipe is quite simple after you get used to it.. so hope you will try it again. Hope you will try some other of my recipes:). Tess I am so happy that you tried my recipe. :) thank you for writing back. After adding the cream cook it for no more than 1 minute if you don't want you caramel too hard. :D. Hi! Salt is the star of this gorgeous tart, bursting with nutty pecans, rich chocolate and creamy salted caramel. Thank you so much for sharing this, it's really improved my confidence with caramel and now that I know it will work (with my skills) I'll be making this for a family get together!! My only suggestion would be to add a loose estimate on the chilling time to the top of the recipe. This is sooo good! Share. Thank you! It looks awesome with all those layers. I have just finished making this tart for the beloved on valentines day and the smell of the caramel and the look is divine The key to cut a cake to look beautiful is to use a hot knife. nfl shopping network, Amazing recipe I am going to try it soon. 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