Salted Caramel Tart
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.
- 12 graham crackers (coarsely crushed)
- 1/4 c sugar
- 5 T unsalted butter (melted)
- 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
- 1/2 c Stonyfield Organic Heavy Whipping Cream
- 4 t sugar
- 1 t vanilla extract
- 1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt
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%
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.
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.
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.
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.
Scrape yogurt mixture into tart crust and smooth the top. Cover with plastic wrap and refrigerate overnight.
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.