Caramel tart
By Joan Brearley
Family favorite which can be used as a filling for small tarts, top with cream and sprinkly with cinnamon.
Very easy to make and filling can be made day before and kept covered in fridge.
INGREDIENTS
1 cup brown sugar
2 tbsp corn flour
3 tbsp water
3 egg yolks
1 cup milk
1 tbsp butter
1 tsp vanilla
pinch salt
topping
3 egg whites
METHOD
In a saucepan add brown sugar, cornflour, water and egg yolks and beat until smooth.
Add milk, butter, vanilla and salt and stir over the heat until thick. Allow to cool slightly.
Pour into tart case.
Beat egg whites and spoon on to top of caramel. Bake in moderate oven at approximately 175 ° C (fan forced until golden).
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
Working ...
