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.

Salted Caramel Tart

By

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.

Ready In: 8 hr 35 mins

Level: Medium


Prep: 15 mins

Cook: 20 mins

Yields: 10 Slices

    Ingredients

    Crust

  • 12 graham crackers (coarsely crushed)
  • 1/4 c sugar
  • 5 T 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

directions

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.