Caramel Charlotte

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: To prevent pastry from sticking.

2. 2

   In a medium bowl, whisk together flour and salt. Add cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overwork the pastry.

3. 3

   Gradually pour in ice-cold water while gently stirring the mixture with a fork until it forms a shaggy dough.

   Tip: Be patient and let the dough rest.

4. 4

   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

   Tip: Don't overwork the dough.

5. 5

   Roll the dough out to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 20 cm (8 inch) round cake pan.

   Tip: Use a pastry brush to trim the edges.

6. 6

   Prick the bottom of the pastry with a fork to prevent it from bubbling during baking.

   Tip: Use a sharp knife to create a decorative edge.

7. 7

   Bake the pastry for 15-20 minutes, or until it is lightly golden.

   Tip: Keep an eye on it to prevent overbrowning.

8. 8

   While the pastry is baking, combine the granulated sugar and 100 ml (3.5 fl oz) of water in a small saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

9. 9

   Bring the caramel sauce to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until it reaches 115°C (239°F).

   Tip: Don't stir the caramel too much.

10. 10

    Remove the pastry from the oven and brush the melted unsalted butter evenly over the top.

    Tip: Use a spatula to spread the butter evenly.

11. 11

    Pour the hot caramel sauce over the pastry, making sure to cover the entire surface.

    Tip: Let the caramel set before serving.

12. 12

    In a small bowl, whisk together the heavy cream and vanilla extract until well combined.

    Tip: Use a whisk to froth the cream slightly.

13. 13

    Pour the cream mixture over the caramel, making sure to cover the entire surface.

    Tip: Let the cream set before serving.

14. 14

    Arrange the fresh raspberries on top of the cream layer.

    Tip: Use a spatula to create a decorative pattern.