caramel tart

Transport yourself straight to Poland this Easter with this delightful Caramel Tart recipe.

Just like with all Polonist recipes, I encourage you to weigh the ingredients instead of measuring them by volume, with cups.

Mazurek Kajmakowy: Polish-style Easter Caramel Tart

(300 g) flour

(200-220 g) butter

(100 g) powdered / icing sugar

salt

(400-450 g; 14-16 ounces) Polish kajmak; substitutes

Sift the flour onto your work surface.

Add in cold butter on top, and start...

Add in cold butter on top, and start chopping it on the flour. The mass will start changing into a crumble, as you chop.

Add in 3 yolks and a pinch of...

Add in 3 yolks and a pinch of salt; fold them in.

Start kneading everything together, I do so by...

Start kneading everything together, I do so by hand. 

When the dough becomes smooth, form a ball...

When the dough becomes smooth, form a ball and cover it with cling film.

Chill in the fridge for at least 30-60...

Chill in the fridge for at least 30-60 minutes (you can do so overnight, if you’re planning to bake the next day).

Grease the mold / tart pan with butter...

Grease the mold / tart pan with butter (size 14x10 inch / 35x25 cm works well), line with baking paper.

Take dough out of the fridge. 

On a lightly floured surface, roll the dough...

On a lightly floured surface, roll the dough out then place gently into the mold. You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Fill any gaps with some more dough, just patch it up. Using a sharp knife, trim the edges of the pastry to fit the tart pan. Keep the excess dough.

Using the remaining dough, form a braid or...

Using the remaining dough, form a braid or a thin snake and stick it around the tart's edges as a decoration.

Bake at 390°F (200°C) for 20 minutes until...

Bake at 390°F (200°C) for 20 minutes until light-golden. The shortcrust will be flat, and that’s how it should be.

Once the time is up, remove the shortcrust...

Once the time is up, remove the shortcrust base from the oven and let it cool down completely.

Open the can of Kajmak and spread all...

Open the can of Kajmak and spread all of its contents on top, making sure kajmak is distributed evenly.

Decorate Mazurek with nuts, icing, little chocolate balls,...

Decorate Mazurek with nuts, icing, little chocolate balls, marshmallows, dried fruit - go crazy!

Caramel and meringue combine in this old-fashioned tart that proves some recipes are timeless.

Mick's Nan's caramel tart

(500 milliliters) full-cream milk

salted butter

tsp vanilla extract

brown sugar

eggs, separated

(50 grams) plain flour

(330 grams) caster sugar

(225 grams) plain flour

tbs icing sugar

chilli powder (optional)

chilled salted butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

Recipe video above. This is made using the Australian way of making creamy caramel using condensed milk mixed with a traditional caramel made with butter and sugar. It is the same method for Caramel Slice. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show of dessert!!!

Salted Caramel Tart

/ 10 tbsp unsalted butter

/ 7 tbsp unsalted butter

brown sugar ((tightly packed cup))

sweetened condensed milk

thickened cream ((heavy

/ 5 oz dark chocolate melts / chips

Sea salt flakes (, for topping (recommended))

Preheat oven to 180*C/350°F (160°C fan-forced). Grease and line the base only of a 23cm / 9&quot; tart tin with a loose base. (Or a springform pan of a similar size)

Blitz biscuits - Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.

Press - Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).

Bake &amp; cool - Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. 

Whisk - Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.

Pour into base - Add salt (adjust to taste), then pour the caramel into the tart base.

Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)

Cool on counter while you make the chocolate.

Caramel:

Melt chocolate - Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.

Cool then pour - Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.

Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.

Chocolate Ganache:

I made this salted caramel tart for an event and it was the favourite! It looks so professional and impressive. I can’t believe how easy it was to make this. I would love to learn make more tart based desserts since this was such a success! It is very RICH though. Make sure you only cut a thin slice to serve.

Not sure what happened but my sugar and butter started to thicken  like toffee when adding condensed milk?

Made this for Christmas and it turned out perfectly.  I used GF arrowroot biscuits. Will definitely make this again,  yummy 😋

This went down a storm, thank you! I only had a springform tin so a little tricky to shape the lip but it was ok. Travels surprisingly well...I was taking this to a party over an hour's drive away and expected it had disintegrated but it had held up!

Made this for Christmas and went down a treat! This is a very decadent dessert and a small slice is all you need so would be great for a big family! Yummo!! Very easy to make.

Absolutely delicious and so so easy to make

I made this tart on the weekend for my in-laws and couldn’t have been more proud with how it turned out! It was absolutely delicious and I will definitely make it again. With a bit of cream the richness was balanced beautifully. I’ve now been asked to make it for Christmas, so my family must have loved it! Thanks Nagi, solid 5 stars.

Nagi, leave everything as it is! I discovered your blog by accident - and now you're my absolute go-to when I feel like a bit kitchen-time...because your recipes and person and practical! Don't change😊👍
PS, in the UK sweet digestives for the base are great..

OMG! This tart was truly divine! Rave reviews from everyone who tried it, and super easy to make! I used arrowroot biscuits and they worked perfectly! This was definitely a recipe I will save and repeat! Tasted like something you would order in a restaurant.

Nagi!! Wonderful!. I cooked it today, yes you are right about using less butter if using digestive bicies.  On my list thankyou! also for your opinions on the buiscut base.

OMG this is one of the best right here!!!  I am in love

Nagi, I make this tart a lot. It's so easy and tastes amazing. I think I know what Helen's problem was with the chocolate. She may have got water into the ganache either before (and not emulsified it in) or after, from it being warm when refrigerated and condensation forming. It sounds like sugar bloom rather than quality of chocolate.

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Mazurek Kajmakowy: Polish-style Eas...

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Top 3 caramel tart recipes from across the web

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Top Tags

Mazurek Kajmakowy: Polish-style Eas...

Mick's Nan's caramel tart

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The most viewed caramel tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine