Caramel tart with cream topping

Name: Caramel tart with cream topping
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Flour; 2 slightly heaped Tbsp cocoa powder; 40 g Icing sugar; 1 pinch Salt; 1 egg (size M); 500 g Butter; 9 TABLESPOONS golden syrup; 1 kg Whipped cream; 50 g Dark chocolate; 1 TABLESPOON Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Flour
2 slightly heaped Tbsp cocoa powder
40 g Icing sugar
1 pinch Salt
1 egg (size M)
500 g Butter
9 TABLESPOONS golden syrup
1 kg Whipped cream
50 g Dark chocolate
1 TABLESPOON Sugar
2 packages Vanillin sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Mix flour, cocoa, icing sugar and salt in a bowl. Add the egg and 125 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Roll out the dough on a floured work surface to a circle of a good 32 cm Ø. Line a greased tart mould with lift-off base (28-29 cm Ø) with the dough and press on the edges. Prick the base of the dough several times with a fork. Place the mould in a cool place for about 1 hour. Place the tart on a grid and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the tart cool down on a cake rack for about 10 minutes. Then remove from the tin and let it cool down. Bring 375 g butter, syrup and 600 g cream to the boil while stirring. Simmer at medium heat, stirring occasionally, for 25-30 minutes until creamy. Pour the caramel cream onto the tart, spread and allow to cool. Chill the tart for about 30 minutes. Chop the chocolate. Beat 400 g cream, sugar and vanilla sugar until stiff and spread loosely on the tarte. Sprinkle with chocolate
2
On 20 pieces:
3
waiting time approx. 3 hours