Caramel Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Ensure the oven rack is positioned in the center.

2. 2

   In a large bowl, combine the flour and confectioner's sugar. Add the melted butter and mix until the dough forms.

   Tip: Use a pastry blender or your fingers to mix the ingredients.

3. 3

   Gradually add the pastry water and mix until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for 10 minutes.

4. 4

   Roll out the dough to a thickness of 3mm (1/8 inch). Transfer the dough to a 23cm (9-inch) tart pan with a removable bottom.

   Tip: Trim the edges and press the dough into the corners of the pan.

5. 5

   Bake the crust for 20 minutes, then reduce the oven temperature to 160°C (320ºfF) and continue baking for an additional 10 minutes.

   Tip: Allow the crust to cool completely before filling.

6. 6

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

   Tip: Remove from heat and stir in the melted butter and vanilla extract.

7. 7

   In a separate bowl, whisk together the egg yolks and caramel sauce until smooth.

   Tip: Transfer the filling to the cooled tart crust and smooth the top.

8. 8

   Bake the tart for 25 minutes, then remove from the oven and allow to cool to room temperature.

   Tip: Cover with plastic wrap and refrigerate for at least 2 hours before serving.

9. 9

   To serve, remove the tart from the refrigerator and allow it to come to room temperature.

   Tip: Slice into 6 equal portions and serve with whipped cream or additional caramel sauce, if desired.