Salted Caramel Tart

Rating: 
3
Average: 3 (4 votes)
Like it:

Prepare to swoon. This dessert is off-the-charts good and is a genuine feast for the eyes—it has the perfect balance of sweet, salty and decadent richness.

430
Calories
22g
Fat
4g
Protein
10
Slices

Ingredients

Crust

12 graham crackers (coarsely crushed)
1/4 c sugar
5 T Stonyfield Organic unsalted butter (melted)

Filling

3/4 c Stonyfield Organic Heavy Whipping Cream
3/4 t sea salt
1/2 t vanilla
1 c sugar
1/2 c golden syrup
3 T unsalted butter
1/2 c Stonyfield Organic French Vanilla Lowfat Yogurt

Whipped Topping

1/2 c Stonyfield Organic Heavy Whipping Cream
4 t sugar
1 t vanilla extract
1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt
Nutrition Information: 
Serving Size: 
127
Calories: 
430
Calories from Fat: 
200
Total Fat: 
22g
Total Fat Percent: 
34%
Saturated Fat: 
13g
Saturated Fat Percent: 
65%
Cholesterol: 
65mg
Cholesterol Percent: 
22%
Sodium: 
360mg
Sodium Percent: 
15%
Total Carbohydrate: 
57g
Total Carbohydrate Percent: 
19%
Dietary Fiber: 
1g
Dietary Fiber Percent: 
4%
Sugars: 
48g
Protein: 
4g
Protein Percent: 
8%
Vitamin A: 
15%
Calcium: 
6%
Iron: 
4%

Preparation:

Crust:

Step 1

Heat oven to 350°. Place graham crackers in a food processor and pulse until finely ground. Add sugar and butter and process until well blended. Press crumbs over bottom and up sides of a 9-inch tart pan. Bake crust for about 11 to 13 minutes or until golden. Remove to a wire rack and cool completely.

Filling:

Step 1

Stir together heavy cream, salt and vanilla in a small saucepan over medium heat. Cook for about 4 minutes or until bubbles form around edge of saucepan; cover and remove from heat.

Step 2

Stir together sugar and syrup in a medium-size saucepan over medium-high heat and cook for 15 minutes, swirling occasionally, or until syrup mixture reaches 310° on an instant-read or candy thermometer. Carefully stir in heavy cream mixture.

Step 3

Continue to cook syrup mixture over medium-high heat for another 8 minutes or until temperature reaches 240°. Stir in butter and let cool 15 minutes; stir in yogurt until well blended.

Step 4

Scrape yogurt mixture into tart crust and smooth the top. Cover with plastic wrap and refrigerate overnight.

Topping:

Step 1

Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Serve tart with topping immediately.

Ingredients

Crust

12 graham crackers (coarsely crushed)
1/4 c sugar
5 T Stonyfield Organic unsalted butter (melted)

Filling

3/4 c Stonyfield Organic Heavy Whipping Cream
3/4 t sea salt
1/2 t vanilla
1 c sugar
1/2 c golden syrup
3 T unsalted butter
1/2 c Stonyfield Organic French Vanilla Lowfat Yogurt

Whipped Topping

1/2 c Stonyfield Organic Heavy Whipping Cream
4 t sugar
1 t vanilla extract
1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt
Nutrition Information: 
Serving Size: 
127
Calories: 
430
Calories from Fat: 
200
Total Fat: 
22g
Total Fat Percent: 
34%
Saturated Fat: 
13g
Saturated Fat Percent: 
65%
Cholesterol: 
65mg
Cholesterol Percent: 
22%
Sodium: 
360mg
Sodium Percent: 
15%
Total Carbohydrate: 
57g
Total Carbohydrate Percent: 
19%
Dietary Fiber: 
1g
Dietary Fiber Percent: 
4%
Sugars: 
48g
Protein: 
4g
Protein Percent: 
8%
Vitamin A: 
15%
Calcium: 
6%
Iron: 
4%

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
This was so easy to make and a new family favorite dessert. Nothing better than sweet & salty together in a dessert!

Recipe Review Rating: 
1
Average: 1 (1 vote)
I was so excited to try this recipe, but I am very disappointed. While the crust came together easily, the caramel has been a total disaster. On the first try, I wasn't even half way through the 15 minutes we are supposed to cook the sugar/golden syrup combo when the sugar started to burn. So, I threw that batch out. I started a second batch, stopped cooking the sugar/golden syrup well before the time indicated in the recipe, and the caramel came out beautifully. I added the butter and left it to cool for 15 minutes as directed. When I came back, the caramel was so hard there was no way I could possibly stir in 1/2 c. of yogurt. So frustrating. Now I've wasted almost an entire tin of golden syrup ($6.50!), not to mention the container of heavy whipping cream and a couple hours of time. I am debating whether I should go to the store to buy more golden syrup and whipping cream to try again, or if I should just figure out something else to fill the crust with. My suggestion: DON'T try this recipe if you don't have a candy thermometer, and DON'T trust any of the times in the recipe.