Recipes · Australian · Pies
Caramel Tart
One serving has 523 kcal and 9 g protein, and at least a fifth of a woman's daily need of riboflavin (41%), selenium (36%), phosphorus (33%), vitamin A (27%), calcium (24%) and thiamin (22%). Ready in 210 minutes.
- Preparation: 165 min
- Cooking: 45 min
- Makes: 1 serving (138 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 20 g Plain flour
- 5 g Icing sugar
- 0.05 g Salt
- 10 g Cold unsalted butter, diced, for the pastry
- 2 g Egg yolk
- 1.5 g Cold water
- 79 g Sweetened condensed milk
- 8 g Unsalted butter, for the caramel
- 7.5 g Soft brown sugar
- 5 g Golden syrup
Method
- Makes a 23 cm tart, 10 slices; the amounts are for one slice, so multiply every ingredient by 10 (two standard tins of condensed milk make the whole tart). For the pastry, rub the butter for the pastry into the flour, icing sugar and salt until it looks like fine breadcrumbs, then mix in the egg yolk and the water to make a dough. Flatten it into a disc, wrap and chill for 30 minutes.
- Heat the oven to 180 °C (350 °F). Roll the pastry out to 3 mm, line a 23 cm loose-bottomed tart tin, prick the base and chill for 10 minutes. Line with baking paper and baking beans and bake for 15 minutes, then remove the paper and beans and bake 8-10 minutes more until golden and cooked through.
- For the caramel, put the condensed milk, the butter for the caramel, the brown sugar and the golden syrup in a heavy saucepan over a low-medium heat and stir until the butter melts and the sugar dissolves. Keep stirring, scraping the bottom, for 8-10 minutes until it thickens and turns a deep golden caramel colour; don't let it catch.
- Pour the caramel into the pastry case, smooth it and bake for 8-10 minutes, just until the surface is set and glossy; it will still be soft.
- Cool, then chill for at least 2 hours until firm enough to slice cleanly, cutting with a knife dipped in hot water.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 523 kcal | 25% |
| Carbohydrates | 74.3 g | |
| Water | 30.7 mL | |
| Fiber | 0.54 g | 2% |
| Protein | 8.8 g | 18% |
| Tryptophan | 0.12 g | |
| Threonine | 0.36 g | |
| Isoleucine | 0.48 g | |
| Leucine | 0.8 g | |
| Lysine | 0.58 g | |
| Methionine | 0.2 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.43 g | |
| Tyrosine | 0.39 g | |
| Valine | 0.53 g | |
| Histidine | 0.23 g | |
| Fat | 22.2 g | |
| Monounsaturated | 6.4 g | |
| Polyunsaturated | 0.97 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.65 g | |
| Saturated | 13.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 87.3 mg | |
| Calcium | 241 mg | 24% |
| Copper | 0.05 mg | 6% |
| Iron | 1.4 mg | 8% |
| Magnesium | 26.6 mg | 9% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 234 mg | 33% |
| Potassium | 334 mg | 7% |
| Selenium | 19.9 µg | 36% |
| Sodium | 128 mg | |
| Zinc | 0.96 mg | 12% |
| Thiamin (vitamin B1) | 0.24 mg | 22% |
| Riboflavin (vitamin B2) | 0.45 mg | 41% |
| Niacin (vitamin B3) | 1.4 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.77 mg | 15% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 48.8 µg | 12% |
| Cobalamin (vitamin B12) | 0.42 µg | 18% |
| Choline | 90.3 mg | 21% |
| Vitamin A | 189 µg | 27% |
| Vitamin C | 2 mg | 3% |
| Vitamin D (D2 + D3) | 9.1 IU | 2% |
| Vitamin E | 0.64 mg | 4% |
| Vitamin K | 1.8 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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