Sadaharu Aoki's Tarte Caramel Sale is a rich French tart with a crisp puff pastry shell filled with homemade caramel sauce that has just the right amount of saltiness to make it taste great. Classic French pastry techniques are used to make this beautiful dessert, which is a masterpiece of simplicity and sophistication.
Ingredients: 250g puff pastry dough. 150g sugar. 100g unsalted butter. 150ml heavy cream. 1/2 tsp sea salt flakes.
Instructions: Preheat the oven to 180C 350F. Roll out the puff pastry dough and line a tart pan with it, trimming any excess dough. Prick the bottom of the dough with a fork to prevent it from puffing up during baking. Bake the pastry shell in the preheated oven for about 15-20 minutes, or until golden brown. Remove from oven and let it cool. In a saucepan, melt the sugar over medium heat until it caramelizes and turns amber in color. Once caramelized, add the butter and stir until melted and well combined. Carefully pour in the heavy cream while stirring constantly until the mixture is smooth. Remove the caramel sauce from heat and stir in the sea salt flakes. Pour the caramel sauce into the cooled tart shell, spreading it evenly. Refrigerate the tart for at least 1 hour to allow the caramel to set. Before serving, sprinkle some additional sea salt flakes on top for garnish if desired.
Prep Time: 30 minutes
Cook Time: 20 minutes
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