Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup toffee bits
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, butter, sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse sand.
3. Add the heavy cream and mix until the dough comes together.
4. Roll out the dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan and press it into the bottom and sides. Trim the excess dough.
5. Line the crust with parchment paper and fill it with pie weights or dried beans.
6. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for an additional 10 minutes or until the crust is golden brown. Let it cool.
7. In a medium saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves. Increase the heat to high and cook until the mixture turns amber in color.
8. Remove the pan from the heat and add the butter, salt, and vanilla extract. Stir until the butter is melted and the mixture is smooth.
9. Pour the caramel into the cooled crust and sprinkle the toffee bits on top.
10. Bake the tart for 10-15 minutes or until the toffee bits are melted and bubbly.
11. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 26g
Saturated fat per serving: 16g
Carbohydrates per serving: 44g
Sugar per serving: 28g
Fiber per serving: 1g
Protein per serving: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use store-bought toffee bits or make your own by crushing toffee candy bars.
Variations:
- Add chopped nuts, such as pecans or almonds, to the toffee bits.
- Use a chocolate crust instead of a plain crust.
- Drizzle melted chocolate on top of the tart before serving.
Tips and Tricks:
- Make sure the butter for the caramel is at room temperature to prevent the caramel from separating.
- Be careful when making the caramel as it can be very hot and sticky.
- Let the tart cool completely before slicing to prevent the caramel from oozing out.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation Ideas:
Serve the tart on a cake stand or platter and dust with powdered sugar.
Garnishes:
Garnish with whipped cream and additional toffee bits.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested Side Dishes:
Serve the tart with fresh fruit, such as strawberries or raspberries.
Troubleshooting Advice:
- If the crust is too crumbly, add a little more heavy cream until it comes together.
- If the caramel separates, try whisking it vigorously or adding a little more butter.
Food Safety Advice:
- Be careful when making the caramel as it can be very hot and sticky.
- Store the tart in the refrigerator to prevent the caramel from spoiling.
Food History:
Tarts have been a popular dessert in Europe for centuries. The first recorded recipe for a tart was in a cookbook from the 14th century.
Flavor Profiles:
This tart is sweet and buttery with a crunchy toffee topping.
Serving Suggestions:
Serve the tart at room temperature or slightly warmed.
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Taste: Sweet, Buttery, Caramelized, Nutty, Crunchy