Salted Caramel Cream Tart

Instructions

1. 1

   Preheat your oven to 200°C. Roll out the puff pastry and cut into a 20x25cm rectangle.

2. 2

   In a medium saucepan, combine the granulated sugar, salt, and 100ml of water. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Don't let the sugar boil.

3. 3

   Increase the heat to medium-high and bring the sugar mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble up vigorously.

4. 4

   Remove the caramel from the heat and slowly pour in the unsalted caramel sauce, whisking constantly.

   Tip: This will help prevent the caramel from seizing up.

5. 5

   Whisk in the heavy cream and vanilla extract. Let the mixture cool slightly, then whisk in the egg yolks.

   Tip: Make sure the mixture is warm, but not hot.

6. 6

   Pour the caramel cream mixture into a clean bowl and let it cool to room temperature.

7. 7

   To assemble the tart, roll out the puff pastry to a thickness of 3mm. Place the pastry into a 20cm tart pan with a removable bottom.

   Tip: Press the pastry into the corners of the pan.

8. 8

   Pour the cooled caramel cream mixture into the pastry-lined tart pan.

   Tip: Smooth the top with an offset spatula.

9. 9

   Bake the tart for 25-30 minutes, or until the pastry is golden brown and the filling is set.

   Tip: Keep an eye on the tart, as the baking time may vary.

10. 10

    Let the tart cool completely in the pan before serving.