Caramel Tarts | One Pot Chef
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- Опубліковано 2 жов 2024
- Caramel Tarts is a rich, decadent dessert that is surprisingly easy to make. A home made, sweet shortcrust pastry tart shell is filled with a dark, flowing caramel filling. Chilled until set, these little tarts are perfect for dinner parties or special occasions - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
PASTRY:
1 1/2 Cups of Plain Flour
2 Tablespoons of Caster Sugar (Super Fine White Sugar)
1 Egg Yolk
125g of Butter (Chilled, Chopped)
1 - 2 Tablespoons of Chilled Water
FILLING:
3/4 Cup of Caster Sugar
2/3 Cup of Whipping Cream
100g of Butter
Preparation Time: About 20 minutes
Baking Time: About 20 minutes
Chilling Time: About 6 hours minimum
MAKES 4 LARGE OR 8 SMALL TARTS
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
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Music Track:
"Bright Wish"
by Kevin MacLeod
incompetech.com
Royalty Free Music - Used with Permission under Creative Commons license.
I don't have a production crew, I produce and edit all my videos by myself. I film my cooking videos using a Sony PJ760VE camera and edit with iMovie :)
you do a good job. a camera guy has over 100k in equip & cooks for fun, glen and friends,, in canada, and u do well but please find an agent for that laugh of yours!!! it is diabolically sweet..a few commercials, a couple movies & wham!!! your on your way to hgtv.
Thanks David for the yummy caramel tarts. When I made them, I put salted peanuts under the caramel and put a thin layer of chocolate ganache on top.
You are what you eat, which makes me a big sticky tart :P
Who doesn’t love a big sticky tart 🥰
Thanks to you I now know what my mother will get for mothers day. ^^
Is it bad that I look at this video multiple times a month?
Yep. It is decadently fattening just to LOOK at the video......
Your room is booked with a caramel tart.
i have the most off respect for you, finding and making all them recipes, i hope you do it till you are very very old, never stop!!!
Sir, one day I will storm your apartment and eat all your delicious creations!!! You make me hungry every time :D Now I must have one of those tarts!
Thanks - I'm glad you enjoyed it :)
D. LISH. USSSS!!
They look amazing!!! And I bet they taste even better!
You know it's all about the TART these days, don't you?!!!
xoxoxo
Hi i made the chocolate cheese cake loved it and so did my son thankyou.
Sounds like the heat was too high, or you used a really thin based saucepan. Either of these things could have caused the sugar to burn ;)
You can "pulse" the granulated sugar a few times in a food processor to make it a little finer, if you can't find Caster Sugar where you live ;)
Wow...the simple look to this is stunning :) It looks absolutely perfect.
I just LOVE the way you are so spontaneous, natural and passionate about cooking!
Needless to say that I also adore your recipes :)
Gained 10 pounds just watching you cook it...
You could eat them, but I wouldn't want to be around when they come out!!! *DISCLAIMER* - do not eat ceramic pie weights, even for comedic reasons! :P
It's best to use unsalted butter when making desserts, but regular butter will be fine with the caramel ;)
oh my gosh that looks amazing
Looks good!
a tip for putting the pastry into the moulds, use a bit of left over pastry and use that instead of your fingers when pressing into the moulds so that you don't give it an uneven surface if you cut them :)
I love your laugh when you eat your creations. It makes it all the better. I will have a go at these. I love caramel.
May i ask if the 6 hours in the fridge is a must because of the caramel? What if i want to fill it with something else , do i still have to put it in the fridge as well? Also is it OK to leave the dough in the fridge to make the tarts the next day or i have to make them the same day after the 30 minutes in the fridge?
Thanks
Imagine this topped with a thin coat of dark chocolate, and some cinnamon cream (whipped cream with cinnamon)! You are the man, David! Get well
I've been looking for this recipe for years thank you so much!
This is shortcrust pastry, it's not meant to be flaky ;)
I'm not sure, I never had School Dinners when I was growing up ;)
Check out my "Custard Tart" video to see how to make the pastry by hand. It's in the "Desserts" playlist on my channel page ;)
Watch my "Custard Tart" video to see how to make the pastry by hand. It's in the "Desserts" playlist on my channel page ;)
Check out my "Custard Tart" video to see how to make the pastry without a food processor ;)
Can you add cinnamon to the base? :)
Check out my "Custard Tart" video in the "Desserts" playlist on my channel page ;)
Hey,David!!!What is those tiny white balls you placed into the baking tins?
Watch my "Custard Tart" video to see how to make the pastry by hand ;)
Omg!!! That looks superrrrrrrr licious!!!!! I'm soooo gonna try this ;)
3:26 IT'S A FACE!!! lolz
I don't generally go by brands or labels. I recommend a food processor with a powerful motor, sturdy attachments and accessories. I also recommend getting one with a large bowl, as I find they tend to work better if you do a lot of baking / cake mixes etc ;)
With custard this is best! #yummy
This looks so good! I'm gonna try this after I make the other halfs birthday cake!
YOUR A STAR!.. THANK YOU, THANK YOU, THANK YOU FOR MAKING YOUR RECIPES SO STRAIGHT FORWARD.. KEEP UP THE GREAT WORK BUDDY!! UK DAVE!!🇬🇧👌👏
Less than an hour of baking / prep work, the rest of the time the tarts are in the fridge. No work there except patience :)
Chilled is cold, as in refrigerated ;)
Ceramic Pie Weights - you can find them in kitchen shops or buy them online ;)
Can we just put a few stones in, instead of the pie-weights?
I mean, that's the purpose, ain't it?
To evenly blind bake the pastry, you'll need to weigh the pastry down with the weights or rice. Pricking with a fork will stop parts of the pastry from rising, but it will be uneven ;)
but it tastes the same
You could add a dash of vanilla extract if you like. Stir it in when you add the butter ;)
No problem! There is an ingredient list in the video description (under the video) ;)
I think it's much better than the canned stuff. Creamier and richer :)
I got mine from my local kitchen shop. They can also be bought online ;)
The tins I used measure about 8cm (just over 4 inches) across ;)
Ask at your local kitchen shop. They can also be bought online ;)
Thank you for this video. I was struggling with my tart shells until I watched this. Great video and so easy to follow along with. 👍
Yes that would be fine. Any cream suitable for whipping ;)
Yes, that will be fine. Any cream suitable for whipping ;)
Yes, you can make it as 1 large tart if you wish ;)
Mix a little bit of the Bailey's into the cream, then add the cream as stated ;)
It's Caramel Tarts, it's going to have some sugar in it ;)
Oh my goodness David. Can you send all of us one buy e-mail so we can taste it Please?? I am so into your videos, wow, yummyyyyyy!!
Can't wait to take a bite of one of those little bad boys. They're a thing of beauty! Will use this recipe for sure.
man that looks very good, eating is one of my hobbies.
I work full-time making these videos ;)
For best results, I recommend following the recipe as stated ;)
Now I am hungry :P
Water from the fridge ;)
When I make these, I'm gonna sprinkle some Fleur de Sel Sea Salt on top :)
LOL now that would be interesting :P
Heat up your cream a bit before you add it to the sugar and the sugar wont lump up like that.
Hi,
I was wondering if I can make this recipe in an extra large tart, if so how long should I leave it in the oven?
Thanks
I would like to know this also
Oh I just love~ your recipes, your voice and your eyes!! Just perfect!!
Milkshake? :P
Now that sounds naughty!!! :D
I love your videos... That looks so good, I'm like obsessed with caramel soooo I'm definitely going to try to make this :3
I love your recipes !! You are so amazing and you explain very well :)
Obviously I do this pie :)
I absolutely LOVE your videos! You present them so well that theyre easy to follow, clear and lets not forget the bit of humour! Really enjoy your channel :-)
Yes, that would be fine ;)
Sounds delicious :)
You're very welcome :)
I absolutely love your recipes, your style and your accent! hehe! Thank you x
The taste is good. 👍 The tart was crispy until next day. But the caramel drips once you remove to refrigerator for long. 😃 Overall its delicious. 💝
I love caramel tarts!! Every Saturday I used to go to a cafe and eat it:)
YUMMMMMMMMMMO! Gonna make this today...i love salted caramel so i'm gonna add in some salt flakes to it :) Cheers mate!
Wow, I can imagine that tart topped with a scoop of coffee ice cream. I must try these!
An alternative way to make caramel over the old boiling the tin of condensed milk. Seems everybody in my family who tried that method, the tin ended up exploding.
Im hitting subscribe ......... You are now my number one. Super hero !
.....Im hooked 👍😉
*I wouldn't use a knife and fork for this. Eating it with your hands is better.*
Welcome back :)
Caramel tart was always a must at family bbq's when i was growing up. Don't know where it originated but it's aussie to me😊😊😊
I LOVE how David held up his plate right before he took a bite out of the pie! ;-)
I think you are brilliant - your recipes are made so simple for us - thankyou. Food looks absolutely delicious. Love from NZ
Hey OnePotChef guy, I've watched probably most of your videos & the one thing I think you need to start adding is at the end when you try the food, you need to do a close up video shot so we can actually see what it looks like once you've cut into the food. This video e.g we don't know what the caramel was like after you cooked it, was it still gooey, or did it go carder because it had been chilled in the fridge etc.. Just a little tip to help improve your already great channel :-) Happy cooking
OH, okay! Haha, seems like I have some things to work on still in my cooking vocabulary! xD
what do u mean "Chilled" is it room temp or cold ?
1Deena3 cold !!!!!!!!!
What do you think about ceramic pots? I am thinking about buying some of them. What is the best pot for melting sugar? Can you send me html link where you bought it or at least brand name and what kind of material it is made from?
Btw what is the name of that song at the beginning of your videos? It is very good but short :D
You could make this into an American candy called Turtles..they are caramels with a whole english walnut then covered in choc. Somehow the walnut with the hump and four edges like feet are suppose to resemble a turtle. Maybe if you crossed your eyes...lol Anyone a thin layer of melted choc and chopped walnuts would make this taste the same.
My partner and I get fresh caramel tarts from our local pie shop and they look identical to yours. I prefer mine with fresh cream or whipped cream on top, vanilla ice cream is nice too, but lately she has been eating hers with American Fluff and she loves it. Everyone should give these a go because they're quite delicious, although abundantly sweet but worth every calorie.
we was having a joke, you dont know him so relax. he said milkshake back so obviously we was having a laugh as usual
Hi man, I have been working on a recipe idea for a chocolate tart with carmel, and when I saw this recipe I know now exactly what I'm gonna do. Thanks so much. And love from Tennessee, USA
yes you can use a blender, actually perfect for doing pastry, just make sure when making pastry all your ingredients at room temp, (unless stated your butter may have to be straight from the fridge for certain pastries)good luck
Is there a reason you knead your pastry until elastic? In general, when you want a flaky pie crust you avoid kneading as much as possible, and with the chilled butter and cold water, I thought flakys was what you were going for. o:
What if you don't have whipped cream and butter can you use only sugar
That looks lovely, i love caramel tart. Are you not on anymore, i haven't seen any recent vidoes