{"id":6071,"date":"2017-08-23T18:08:40","date_gmt":"2017-08-23T22:08:40","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6071"},"modified":"2017-08-23T18:09:11","modified_gmt":"2017-08-23T22:09:11","slug":"salted-carmel-tart-from-recipetineats-com","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2017\/08\/23\/salted-carmel-tart-from-recipetineats-com\/","title":{"rendered":"salted carmel tart from recipetineats.com"},"content":{"rendered":"<div class=\"wprm-recipe-ingredient-group\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-6072\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Salted-Caramel-Tart-3-680x952-214x300.jpg\" alt=\"\" width=\"214\" height=\"300\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Salted-Caramel-Tart-3-680x952-214x300.jpg 214w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Salted-Caramel-Tart-3-680x952.jpg 680w\" sizes=\"auto, (max-width: 214px) 100vw, 214px\" \/><\/p>\n<div class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">Base:<\/div>\n<ul class=\"wprm-recipe-ingredients\">\n<li style=\"list-style-type: none;\">\n<ul class=\"wprm-recipe-ingredients\">\n<li style=\"list-style-type: none;\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">\u00a08 oz <\/span><span class=\"wprm-recipe-ingredient-notes\">\u00a0Graham Crackers,\u00a0<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">150 g \/ 5 oz <\/span><span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span> <span class=\"wprm-recipe-ingredient-notes\">, melted\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div class=\"wprm-recipe-ingredient-group\">\n<div class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">Caramel:<\/div>\n<ul class=\"wprm-recipe-ingredients\">\n<li style=\"list-style-type: none;\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">100 g \/ 7 tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1 cup \/ 200g<\/span> <span class=\"wprm-recipe-ingredient-name\">(packed) brown sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">cans sweetened condensed milk (395g \/ 14oz each)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1 3\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span> <span class=\"wprm-recipe-ingredient-notes\">(2 \u00bd &#8211; 3 tsp salt flakes)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div class=\"wprm-recipe-ingredient-group\">\n<div class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">Chocolate Ganache Topping:<\/div>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">heavy\/thickened cream<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">150 g \/ 5 oz<\/span> <span class=\"wprm-recipe-ingredient-name\">dark chocolate melts \/ chips<br \/>\n<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Sea salt flakes, for topping<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-instruction-group\">\n<ol class=\"wprm-recipe-instructions\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Preheat oven to 160C\/320F. Grease and line the base only of a 23cm \/ 9&#8243;\u00a0tart tin with a loose base. (Or a springform pan of a similar size)<\/p>\n<div class=\"wprm-recipe-instruction-text\">Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.<\/div>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides \u2013 use something flat like a cup to assist (refer to video).<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Caramel:<\/div>\n<ol class=\"wprm-recipe-instructions\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine \u2013 butter may not incorporate fully.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add salt (adjust to taste), then pour the caramel into the tart base.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a \u201cskin\u201d on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Cool on counter while you make the chocolate.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Chocolate Ganache:<\/div>\n<ol class=\"wprm-recipe-instructions\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Refrigerate for 1 \u00bd hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base &#8211; or just leave it on to be safe and just remove the sides.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container\">\n<div class=\"wprm-recipe-header wprm-color-header\">Recipe Notes<\/div>\n<p>1. You need about 2 cups once crushed. No need to be exact here, the crumb crust is fairly forgiving so just eyeball the weight based on the whole biscuit packet weight.<\/p>\n<p>Another biscuit that is terrific to use for a biscuit crust is Digestives which is very popular in the UK\/Europe and also quite popular here in Australia. If you use Digestives, reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.<\/p>\n<p>Other biscuits: Basically any plain biscuit works great like Arnott&#8217;s Arrowroot works great, and even flavoured ones like Gingernut. The dense sticky filling of this tart makes the crumb crust quite strong so it&#8217;s fairly forgiving re: biscuit and butter quantities.<\/p>\n<p>2. STORAGE &#8211; This tart keeps SO WELL!\u00a0It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn&#8217;t even notice (I don&#8217;t think). If it&#8217;s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won&#8217;t be creamy. It also freezes great &#8211; again, bring to room temp before serving. I&#8217;ve only frozen it for a couple of weeks but see no reason why it wouldn&#8217;t keep for sever<\/p>\n<p>al months.<\/p>\n<p>3. This is a VERY rich tart. I\u00a0find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.<\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Base: \u00a08 oz \u00a0Graham Crackers,\u00a0 150 g \/ 5 oz unsalted butter , melted\u00a0 Caramel: 100 g \/ 7 tbsp unsalted butter 1 cup \/ 200g (packed) brown sugar 2 cans sweetened condensed milk (395g \/ 14oz each) 1 3\/4 &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2017\/08\/23\/salted-carmel-tart-from-recipetineats-com\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11,189],"tags":[212,162,160,895,327,446,346,406,518],"class_list":["post-6071","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sweets","category-tart","tag-brown-sugar","tag-butter","tag-cream","tag-dear-chocolate-chips","tag-graham-crackers","tag-salt","tag-sugar","tag-sweetened-condensed-milk","tag-sweets"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6071"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6071\/revisions"}],"predecessor-version":[{"id":6074,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6071\/revisions\/6074"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}