Salted Caramel Tart with Peanut Butter Ice Cream

Salted Caramel Tart with Peanut Butter Ice Cream Category: Dessert
Cooking Time:


For the pastry:
270g Country Range Plain Flour
150g Country Range Butter
50g Country Range Ground Almonds
1 Country Range Vanilla Pod (seeds only)
100g icing sugar
1 egg
1 egg yolk, lightly whisked

For the Salted Caramel Filling:
280g caster sugar
50ml Disaronno
100ml double cream (at room temperature)
a pinch of salt
50g soft brown sugar
270g egg yolks

For the Peanut Butter Ice Cream:
1 tub of Country Range Dairy Vanilla Ice Cream
1 pot of crunchy peanut butter



For the pastry, whisk the flour, ground almonds and icing sugar together to get rid of the lumps. Cube the butter and add to the flour, working the mixture with hands until it resembles fine breadcrumbs. Add the vanilla seeds and egg mix then work the pastry until it comes together. Wrap in cling film and rest for 4 hours (or preferably over night).


For the salted caramel filling, make a caramel with the caster suar, add the Disaronno when it reaches a dark brown colour (be careful not to burn it!) and mix. Remove from the heat, add cream and salt to the caramel and mix well. If lumps of sugar appear, put back on the heat until they dissolve.


Whisk the brown sugar and eggs together until combined, the add the cream mix to them, stirring until all ingredients are well combined. Pass through a sieve into a jug.


For the peanut butter ice cream, mix together to taste and then freeze.


Assembly - Pre-heat the oven to 170°C. Butter and flour a 30cm tart case. Roll the pastry out to 4mm and line the tart case with it. Using a fork, dot the pastry all over to stop it from rising.


Blind-bake for 15-20 minutes then remove the baking beans and brush the base and sides of the pastry with egg wash. Put back in the oven for a further 5-10 minutes or until the case looks cooked. Remove from the oven and set aside.


Turn the oven down to 110°C. Place the tart case back in the oven and carefully pour the salted caramel mix into the case (if there are any holes in the case it will leak, so patch them up with any excess pastry). Bake for 45 minutes to 1 hour or until the mix has a slight wobble in the middle when moved. Remove from the oven and whilst still warm, trim the edges of the tart with a serrated knife.


Place in the fridge until cold. Portion the tart with a hot knife and wipe excess filling off the blade in between cuts.


Dust with icing sugar and using a blowtorch, brûlée the top of the tart until lightly golden. Sprinkle with Country Range Chocolate Popping Candy and serve with fruit coulis and the peanut butter ice cream.

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