Salted Caramel Charlotte
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is one of my favorite desserts to make when I want something that looks fancy but doesn't require hours in the kitchen. A salted caramel charlotte comes together in just under an hour, which means you can impress guests without spending your whole day cooking. The combination of buttery puff pastry, silky caramel custard, and those bright raspberries is pure magic on the palate. Plus, raspberries are packed with antioxidants that make this indulgence feel a little bit lighter. The recipe is wonderfully straightforward once you understand the basic technique, and most of the ingredients are probably already in your pantry right now.
Ella x
Ingredients
- 400puff pastry
- 200granulated sugar
- 150 mlheavy cream
- 3large egg yolks
- 10sea salt
- 100unsalted butter
- 120caramel sauce
- 10flaky sea salt
- 100fresh raspberries
- 100granulated sugar (for caramelization)
Detail level
Instructions
- 1
Preheat the oven to 200°C. Roll out the puff pastry to a thickness of 3mm and place it in a 23cm round cake pan.
Tip: Make sure to press the pastry evenly to prevent any air pockets.
- 2
In a small saucepan, combine the granulated sugar and 120ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to let the sugar boil over.
- 3
Increase the heat to medium-high and cook, without stirring, until the sugar turns a deep amber color.
Tip: This should take about 5 minutes.
- 4
Remove the saucepan from the heat and slowly pour in the heavy cream, stirring constantly. The mixture will bubble up and steam vigorously, so be careful.
- 5
Return the saucepan to medium heat and cook, stirring constantly, until the caramel sauce has thickened slightly, about 2-3 minutes.
Tip: Don't let the sauce boil over.
- 6
In a separate bowl, whisk together the egg yolks and a pinch of sea salt until well combined.
Tip: Make sure to whisk until the mixture is smooth and pale yellow.
- 7
Add the caramel sauce to the egg yolks and whisk until well combined.
Tip: Make sure to whisk until the mixture is smooth and pale yellow.
- 8
Pour the caramel sauce mixture into the prepared cake pan and smooth the top.
Tip: Make sure to pour slowly and carefully to prevent any air bubbles.
- 9
Bake the charlotte for 25-30 minutes, or until the pastry is golden brown and the caramel is bubbly.
Tip: Don't open the oven door during the baking time, as this can cause the charlotte to collapse.
- 10
Remove the charlotte from the oven and let it cool in the pan for 5 minutes.
Tip: Don't disturb the charlotte during this time, as it can be fragile.
- 11
Run a knife around the edges of the charlotte to loosen it, then invert onto a serving plate.
Tip: Be careful, as the charlotte can be fragile and may break apart.
- 12
Sprinkle the flaky sea salt over the top of the charlotte and serve immediately.
Tip: You can also top the charlotte with fresh raspberries for added flavor and color.
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