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Caramel Tart
Recipe supplied by: Jenny Gibbons
Ingredients
- SHORT CRUST PASTRY
- 3/4 cup plain flour
- 1/4 cup SR flour
- 2 tablespoons cornflour
- 1/2 cup icing sugar
- 100 g butter or margarine
- 1 egg
- Pinch of salt
- TOPPING
- 2/3 cup condensed milk
- 2 tablespoons golden syrup
- 50 g butter
Method
- SHORT CRUST PASTRY
- Mix all ingredients to a soft dough
- Roll out and spread over 18-20 cm (7-8") tin
- Bake for 25-30 minutes
- Let cool before adding topping
- TOPPING
- Place all ingredients in a saucepan
- Stir over heat until butter has melted or until mixture boils
- Simmer for 5 minutes
- Pour over cooled (cooked) pastry
- Sit on bench until topping has cooled then let set in fridge
Cooking Tips & Tricks
To serve
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Serve with cream or ice cream |
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 06.02.2016
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