This is a lovely tart, very sweet but with pastry, whipped cream, caramel and almonds its flavour is close to perfection. If you like sweet tarts this is a must try for you.
You will need a rectangular tin of 33 x 23 x 5cm (or 13 x 9 x 2 inch)
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Method
Preheat .the oven to 180C (350F). Line up 2 tins with baking parchment.
I make my pastry in a standing mixer but you can also use a food processor or just bring the pastry together with your hands. In the bowl of a standing mixer using the flat beater attachment mix up all the ingredients untill the pastry just starts to clump together.
Wrap the pastry in the plastic wrap and refrigerate it for an hour.
Once chilled, sprinkle a little bit of flour on a clean work surface, divide it into 2 halves. With a pin roll out the pastry into 2 rectangles, they should be the same size as your tin. Transfer the dough into the tin, one in each tin and adjust with your fingers.
Bake the pastery for 20-30 minutes till nice and golden. Let it cool.
Whip the cream together with the icing sugar till firm.
To make the cake, spread the whipped cream evenly on top of one of the pastries cover it gently with the second pastry from the second tin. Spread the Dulce de Leche caramel on top of the tart. Sprinkle with almond flakes.
Cover and chill overnight.
Ingredients
Sweet pastry:
- 6 egg yolks
- 750g all purpose flour
- 2 tsp baking powder
- 3/4 cup caster sugar
- 375g cold unsalted butter diced into small pieces
Whipped cream:
- 500 ml cold double cream
- 3/4 cup icing sugar
Caramel:
- 1 big can Dulce de Leche caramel
- flaked almonds