The crust is made with the Sweet Tart Dough that we have used before in other Tuesdays with Dorie recipes. I chose to pat it in my brand new tart pan rather than rolling it. I'd like to get more comfortable with rolling dough, so maybe next time I will try that.
Not having made caramel before I was feeling hesitant about attempting the filling. I followed the recipe directions as written, with the exception of substituting two whole eggs for the four egg yolks, and it worked out fine. There was a little bit of solid caramel that I scooped out, leaving a golden brown liquid caramel.
The tart took a few minutes longer to bake than the recipe suggests, perhaps because I used whole eggs.
The flavour of the finished product is good, and would be enhanced with whipped cream.
I also needed maybe an extra 10 minutes to get mine to set, and i used the 4 egg yolks! Congratulations on your tart, especially since this was more of a challenge for you!
ReplyDeleteYum! Looks great!
ReplyDeleteI was also hesitant about making caramel but it came out fine. We loved this one too.
ReplyDelete