Old school caramel tart :) traditional recipe

hello there folks how are you doing welcome back to what's for tea is lovely to see you and I hope you'd all having a fantastic day so far if you're new this is what's for tea and my name's Cheryl and for pitting tonight I meet the super naughty caramel tarped super tasty and extremely easy everyone in our house loves us but it does take me it takes me right back to my primary skill DS you know it's just one of those Disney outs you would get in your skill hole at dinnertime our lunchtime I suppose but I asked you guys on the community page what does that you would rather see me do next and last one was the clear run away runner as you'll see in a wee sick yeah 53% of your vote that's good so yeah so this is why I'm showing you that's tonight it really doesn't take many ingredients to me and they're all you know there's only two parts - you've got the turkeys itself which is your base and then your caramel filling and that's it so obviously because you're doing Academy you're gonna want a nonstick pan I tried to do this our way back I'm going back years and I tried to do this on our pond which wasn't nonstick and it was an absolute disaster so yeah I would say a nonstick pan as essential so I'm going to move on now and let you know what you're going to need if you want to give this a go for yourself but just after Doug Avenue ingredients of just a week back thank you for one of you guys yep so let's move on and see what we need and as usual everything you know that I'm using and their wheats will be in the description box down below so first of all I'll get 60 grams which is about 2.1 ounces of castor sugar 2 tablespoons of golden syrup I've got a hundred grams which is about three and a half pounds of butter that's for your sauce and I've got 115 grams which is about four ounces of butter and that's for your beefs I've got 160 grams which is about 5.6 ounces of plain all purpose flour I've got 100 grams which is about 3.5 ounces of soft brown sugar and I've also got a 400 gram can of condensed milk which is about 14 ounces yep so like I said doesn't use many ingredients at all so let's move on and we'll see what's next so this is their 10 that I am using I just like to use this one because it's got a loose bottom which means you know when you go to take out the 10 when it's ready it's an absolute breeze so that's what I'm using that's an 8-inch 10 before I move on I just wanted to see a bag beggar thank you to one of you guys it's clear you have seniors commenting from time to time and she sent me this wonderful glass chopping board and I absolutely love it so thank you so very much and I've already obviously contacted you by email and when you have spoken but I just wanted to see again just how much I appreciate this it's it's just marvelous and she's the reason she's saying that's actually she was a bit concerned at my chopping board because it does tend to slay devour he but so I keep forgetting to put a t-tail underneath so that's why she sent me this so I don't know how you've managed to do that but I really do appreciate that so now we're going to move on and do our beasts so enter a large mixing bowl you want to pop your plain flour so that's 160 grams then your caster sugar which is 60 grams and then your butter which is 115 grams and you just want to rub this the flour and to the butter and the sugar until it forms a sort of breadcrumb consistency will it take you a few minutes so I've just done a wee time lapse here just to show you you know that there are the actual process so you'll end up with something like this you want to grab your tender wherever you're using and you went to lightly grease this with some butter this is a nonstick pan but just in case and you went to pop and your mixture and just press it down very firmly with a spatula or a spoon you just want to get that nice and compact so I started off with a spatula and ended up using a spoon just to make sure it was lovely and compact down I shall see in a second I know it was lovely and smooth you know the longer you flatten it doing the smoother old gore so I was happy with this the next thing you want to do is grab yourself a fork and you just want to sort of lick all over and then you want to pre-heat your oven and fight this into the fridge for half an hour if you weren't nice chilled before it goes into the oven so once it's been chilling for half an hour you can go ahead and pop this into the oven and gas mark 4 but 180 C or 350 Fahrenheit for between 20 and 25 minutes until it's lovely and golden blown just like this so well you're waiting and that cooling down you can go ahead and make your caramel the time we've done your caramel that'll be good to go so you want to get your cookie dough into high heat and poppin your brown sugar first then your butter your condensed milk and then your golden syrup you can actually do these in any order they don't have to be done in this order this is just how I do it and then you want to bring this sted everything round and bring up to the boil and once it comes up to the boil you want to stir this continuously for about five minutes this is one of these things you really can't walk away you've got to steer with it you know it just keeps studying because you do not want to you know your sugar to burn that would be disaster so once it's hard it's five minutes you can go over to your base again and just pop your caramel on the top so how easy is this easy-peasy and the last thing I like to do just to keep it old-school traditional as Papa and a handful of chocolate sprinkles just like these oh goodness this is just identical to what I used to get at school so now you what you went to do is you want to pop us enter your fridge until it's completely say it probably between an hour and two hours depending this was me ninety minutes later and it's lovely inferno so I'm just going to lift this out as much so you look a easy that is when you use one of these Atlas bottom trees just remember to take the underside off as well and that's what's about another hour later this has no tea time you know you won't take us out the French of it half an hour before you're going to use it because it's going to be but a carrot otherwise so it's just you know it's just right by now absolutely delicious look at that oh and we just had our work custard as I'm measurable rain IDI turned out the rain is actually washing down and it's quite cold so it's neat you know it's nights like this for you welcome these sort of warm desert so yeah that was fantastic highly recommended if you've got a sweet tooth because as extremely sweet with all that condensed milk and sugar and oh it's no good if you're obviously watching what you're you know watching your weight they're still nice to treat yourself once in a while I feel as real so that was that guys that was the caramel tart recipe not something I've done for a while either but something I do do from time to time I think it's been about a year it was the last time you know since I've actually made that but yeah always goes down well you know everybody loves it and you know your own family are sure to love it as well she did give her a go so mainland let me know and the description box down below if you're going to give her a week or yourself because so many of you actually do you go on to try the recipes and you know the things that I do up somewhat was quite chuffed sometimes you email me or you couldn't type me an Instagram and let me see your picture so yeah mo was super just so yes so like I said before you know I really do appreciate you coming over and checking out the we videos and lovely in your comments you know that's it's just a hobby of mine but it's something that absolutely love doing and that you know as more times going on I'm feeling a lot more love for the V channel as well you know I do try and upload as much as I can but obviously I do work as well some tiny squeeze and the videos when I can so I'll be back as usual on Sunday for mewls of the week so as usual we started off in Monday I'll be all the way through till Sunday without so I went to McDonald's and Monday it was a scorching 14 Monday I don't know what happened but it's absolutely boil and so ended up Quinta McDonald's so that will be Mundy's meal of the week I don't think I've ever shown years go into McDonald's at end so yeah so that'll be Monday's meal of the week so as usual guys and as I keep seeing but I do mean it thank you ever so much for popping over and checking out the video and do let me know if you decide together I go so until I see you next or whenever you decide to join me again with all the love in the world from Earth caption and Scotland two years or whatever you are take care of yourselves and bye for now bye now

Channel: What's For Tea?

Views: 122,680

Keywords: caramel tart, classic caramel tart, old school caramel tart, caramel tart recipe, school recipe caramel, school recipe caramel tart, caramel flan, mary berry caramel tart, delia smith caramel tart, caramel shortcake, caramel shortbread, caramel shortcake recipe, jamie oliver caramel tart, easy caramel tart, scottish caramel tart, school dinners caramel tart

Id: pzSXl_G3v4c

Length: 10min 6sec (606 seconds)

Published: Fri Aug 30 2019