Rated 4.63 out of 5 based on 4 votes
- 2 Tbls butter
- 1 x egg yolk
- 4 tspn sugar
- 1 cup sr flour
- 1 cup milk
- 1 cup brown sugar
- 2 x egg yolks
- 1 Tbls butter
- 1 Tbls plain flour
- 1 tspn vanilla essence
- 1 Tbls caster sugar
Cream butter and sugar, add yolk, then flour and mix well. Press mixture into tart or pie dish. Blind bake in hot oven until brown, approximately 20 minutes.
Place milk, brown sugar, egg yolks, butter, flour and vanilla into a large saucepan. Heat over medium heat until thick and bubbling, stirring continuously to avoid lumps. This is best achieved with a whisk.
With the remaining egg whites, beat until stiff, add sugar.
Allow caramel to cool and pour into the prepared pastry case. Place meringue over the top and place in moderate oven until meringue browns.
This was my paternal grandmothers recipe and it the easiest and most delicious caramel tart I have ever eaten.
I’ve lost count how many times I’ve made this for family and friend get togethers.
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These look divine!
My mum used to make these and we lost the recipe everyone is chaffing at the bit to have a bite
YUM! YUM! YUM!