Delight Caramel Tart

Tart Dough

• 8 tbsp (1 stick) unsalted butter at room temp
• 1/2 c + 1 tbsp confectioners’ sugar
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour, plus more for rolling
• 1 tbsp. cocoa powder

Caramel Filling

• 1/2 cup water
• 2 cups granulated sugar
• 1/4 cup light corn syrup
• 1/2 cup heavy cream
• 8 tbsp (1 stick) unsalted butter
• 2 tbsp crème fraîche

Whipping Cream

• 1 cup heavy cream
• 1 tablespoons confectioners sugar, sifted
• 1/2 teaspoon vanilla extract

• Cream butter and confectioners’ sugar until combined.
• Add egg yolk and vanilla, beat until smooth. Sift in flour and cocoa powder, and beat slowly until just combined (do not overwork the dough).
• Scrape the dough onto a sheet of plastic wrap, and form it into a disk, and wrap tightly. Chill for 2 hours until firm.
• Preheat oven to 325 degrees F.
• Grease and lightly flour one 10-inch fluted tart pan.
• On a lightly floured surface, roll the tart dough into a large, flat circle with a diameter approximately 1 inch larger than the tart pan.
• Transfer the dough to the fluted tart pan with a removable bottom and press into pan. If the dough tears, simply press the pieces back into the tart pan. Chill the tart shell in the refrigerator for 30 minutes.
• Prick the shell all over with a fork. Line with parchment paper or aluminum foil filled with dried beans and blind bake for 15 minutes. Remove the paper/foil and beans, and continue to bake until the pastry looks dry and set, around 10 minutes. Transfer pan to a wire rack to cool.

Filling

• Place 1/2 cup water in a large saucepan with high sides as mixture will boil up so you need a deep saucepan.
• Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, 10-20 minutes.
• Remove pan from heat and and slowly add the heavy cream. The mixture will bubble up here, so be careful not to burn yourself.
• Add the butter and crème fraîche. Stir until smooth. Pour caramel into the cooled tart shell and allow to set, first at room temp and then in the refrigerator.
• Reserve a small amount of caramel filling for drizzling on top of the whip cream topping. About 1/2 cup, let it cool a little before you put it into the plastic bag.
• Put the reserved cooled filling into a small bag that you will cut a small tip off the corner and use for squeezing the lines onto the topping.

Whipping Cream

• Chill large bowl, beaters and cream before whipping.
• Place cream, confectioners’ sugar and vanilla in chilled bowl.
• Using an electric-hand mixer or balloon whisk whip until you’ve reached your desired consistency.
• For soft peaks, peaks are rounded or curl when beaters are lifted.
• For stiff peaks, peaks will stand up straight when beaters are lifted.
• Put whipping cream into a piping bag and decorate the top of the caramel tart.
• Squeeze the reserved caramel filling onto your whipped cream design.
• Keep refrigerated until serving.