Caramel Charlotte
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This elegant Caramel Charlotte is one of my favorite desserts to make because it looks absolutely impressive yet comes together in under an hour. The best part? I use a simple butter and flour pastry that requires no fancy equipment or complicated techniques. Fresh raspberries add a lovely tartness that cuts through the sweetness, plus they're packed with antioxidants that make this indulgence feel a bit more wholesome. The combination of buttery pastry, silky caramel sauce, and bright berries creates something truly special that tastes like you spent all day in the kitchen when really it's wonderfully straightforward.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gcold unsalted butter
- 250 mlice-cold water
- 400 ggranulated sugar
- 200 gcaramel sauce
- 150 mlheavy cream
- 1 egglarge egg
- 50 gunsalted butter, melted
- 250 gfresh raspberries
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: To prevent pastry from sticking.
- 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
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
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
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
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
Bake the pastry for 15-20 minutes, or until it is lightly golden.
Tip: Keep an eye on it to prevent overbrowning.
- 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
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
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
Pour the hot caramel sauce over the pastry, making sure to cover the entire surface.
Tip: Let the caramel set before serving.
- 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
Pour the cream mixture over the caramel, making sure to cover the entire surface.
Tip: Let the cream set before serving.
- 14
Arrange the fresh raspberries on top of the cream layer.
Tip: Use a spatula to create a decorative pattern.
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