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 Renshaw Baking
- 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
- 2 Ready rolled pastry sheets
- Rainbow Dust Metallic Paint (selection)
- Rainbow Dust ProGel Colours (selection)
- Rainbow Dust Snow White Twinkle Dust
Making the pastry:
Cream together the butter and sugar.
Add the egg yolk, flour and cocoa and mix until a dough forms.
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).
Line the tin with the pastry, using a spare piece (dusted with flour) to press the pastry into the edges of the tin.
Line the pastry with baking paper and fill with baking beans or dried lentils/rice, freeze for 10 minutes.
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:
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:
Print a chosen Christmas image (e.g. penguin) and place onto a sheet of ready rolled pastry. Cut around the template.
Mark out key features and add texture to the pastry.
Add extra pastry to build up some depth, stick together with a little water.
Add the final details - like little feet!
Paint with Rainbow Dust ProGel Colours (diluted in water) and metallic paints.
Add a few different colour tones to give more depth to the penguins.
Cut out some holly leaves or other small Christmas shapes and paint with the metallic paints.
Transfer to a baking sheet and bake for 12 minutes at 180C.
Cut out a circle of pastry slightly bigger than your tart tin, cutting around a bowl or plate helps.
Paint the pastry ring with silver metallic paint and sprinkle with snow white Twinkle Dust. Bake for 12 minutes at 180C.
Assemble the decorations onto your pie and store in the fridge.
Head to Rosie's Instagram page for more tips and inspiration @rosiebrandreth