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You are here: Recipes > Rosie’s Caramel Tart

Rosie’s Caramel Tart

Talented baker Rosie Brandreth-Poynter has shared her tips for creating an eye-catching and creative tart design, filled with our delicious Luxury Baker’s Caramel.

‘So excited to have teamed up with the lovely people at Renshaw again to create a step by step recipe with their new Luxury Baker’s Caramel, decorated with Rainbow Dust Colour’s ProGels, Metallic Paints and Twinkle Dust.’ – Rosie Brandreth-Poynter

Thank you to Rosie for this Winter wonderland caramel tart. You can easily personalise this tasty recipe for any occasion.

You can find more recipes and inspiration from Rosie here.

Uploaded by Kayleigh McDonough

Baking ingredients

200 g plain flour
50 g cocoa powder
50 g icing sugar
125 g unsalted butter (softened)
1 egg yolk
800 g Renshaw Luxury Baker's Caramel

Decorating ingredients

2 Ready rolled pastry sheets
Rainbow Dust Metallic Paint (selection)
Rainbow Dust ProGel Colours (selection)
Rainbow Dust Snow White Twinkle Dust

Renshaw products used

Luxury Bakers Caramel

Luxury Bakers Caramel

Read More

Email this recipe

Instructions

Making the pastry:

Step 1

Cream together the butter and sugar.

Step 2

Add the egg yolk, flour and cocoa and mix until a dough forms.

Step 3

Roll out the pastry between two sheets of baking paper to about 2mm thick or just bigger than your tart tin (mine was 10 inches).

Step 4

Line the tin with the pastry, using a spare piece (dusted with flour) to press the pastry into the edges of the tin.

Step 5

Line the pastry with baking paper and fill with baking beans or dried lentils/rice, freeze for 10 minutes.

Step 6

Bake for 12 minutes then remove the weights and paper and bake for a further 10 minutes, leave to cool in the tin.

Filling the tart:

Step 7

Heat two tubs (for a 10 inch tart) of Renshaw caramel until spreadable (about a minute on medium in the microwave), spread evenly to fill.

Making the pastry decorations:

Step 8

Print a chosen Christmas image (e.g. penguin) and place onto a sheet of ready rolled pastry. Cut around the template.

Step 9

Mark out key features and add texture to the pastry.

Step 10

Add extra pastry to build up some depth, stick together with a little water.

Step 11

Add the final details - like little feet!

Step 12

Paint with Rainbow Dust ProGel Colours (diluted in water) and metallic paints.

Step 13

Add a few different colour tones to give more depth to the penguins.

Step 14

Cut out some holly leaves or other small Christmas shapes and paint with the metallic paints.

Step 15

Transfer to a baking sheet and bake for 12 minutes at 180C.

Step 16

Cut out a circle of pastry slightly bigger than your tart tin, cutting around a bowl or plate helps.

Step 17

Paint the pastry ring with silver metallic paint and sprinkle with snow white Twinkle Dust. Bake for 12 minutes at 180C.

Step 18

Assemble the decorations onto your pie and store in the fridge.

Step 19

Head to Rosie's Instagram page for more tips and inspiration @rosiebrandreth

Renshaw products used

Luxury Bakers Caramel

Luxury Bakers Caramel

Read More

Email this recipe