Cardamom toffee tart
Indulge in the sweet and aromatic delight of our Cardamom Toffee Tart. This heavenly dessert features a rich toffee sauce made with heavy cream, orange juice, and a hint of cardamom. Paired with a buttery, flaky crust and garnished with fresh strawberries, this tart is perfect for any special occasion or simply as a decadent treat. Easy to make and utterly delicious, it's sure to impress your guests and satisfy your sweet tooth.
- 15 Jun 2024
- Cook time 65 min
- Prep time 45 min
- 8 Servings
- 10 Ingredients
Indulge in a delightful fusion of flavors with this Cardamom Toffee Tart. This dessert offers a perfect balance of creamy toffee, tangy orange, and a hint of cardamom, all nestled on a crispy tart crust and topped with fresh strawberries. It's an elegant treat that's sure to impress your guests and satisfy your sweet tooth.
Ingredients:
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, sift together the all-purpose flour, powdered sugar, and cardamom.
3. Add the chilled butter cubes to the flour mixture.
4. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Gather the mixture into a ball, wrap it in plastic wrap, and chill for about 30 minutes in the refrigerator.
6. Roll out the dough on a lightly floured surface to fit into a 9-inch tart pan with a removable bottom.
7. Press the dough evenly into the bottom and sides of the tart pan. Poke the bottom with a fork to prevent bubbles.
8. Bake for 20-25 minutes until the crust is lightly golden. Let it cool completely.
1. In a medium saucepan, combine the heavy whipping cream, orange juice, and sugar.
2. Cook over medium heat, stirring constantly until the mixture thickens and turns a light caramel color (about 10-15 minutes).
3. Remove the saucepan from the heat and allow it to cool slightly.
4. Whisk in the egg yolk until fully incorporated.
5. Pour the toffee filling into the cooled tart shell and spread evenly.
6. Refrigerate the tart for at least 1 hour to allow the filling to set.
1. In a small saucepan, combine 1/3 of the strawberries with 1 tbsp of water.
2. Cook over medium heat, stirring occasionally until the strawberries break down and form a sauce (about 5-7 minutes).
3. Allow the sauce to cool, then toss the remaining sliced strawberries in the sauce to coat them evenly.
1. Once the toffee filling has set, arrange the coated strawberries on top of the tart in a decorative pattern.
2. Chill the tart for an additional 30 minutes to allow all the flavors to meld together.
1. Remove the tart from the refrigerator and carefully release it from the tart pan.
2. Cut the tart into slices and serve chilled.
Tips:
- Chill the Dough: Ensure to chill the tart dough for at least 30 minutes before rolling it out. This will make it easier to handle and will help prevent shrinking during baking.
- Blind Baking: Blind bake the tart shell with baking weights or dried beans to keep it from puffing up. This ensures a nice, crisp crust.
- Constant Stirring: When making the toffee filling, stir constantly to avoid burning the sugar. Watch for a golden color and thick consistency.
- Fresh Strawberries: Use fresh, ripe strawberries for the best flavor and presentation. Wash and dry them thoroughly before placing them on the tart.
- Serving Suggestions: Serve the tart chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this dessert.
Your Cardamom Toffee Tart is now ready to be enjoyed. The combination of rich toffee, aromatic cardamom, and fresh strawberries creates a dessert that's both sophisticated and comforting. Serve it as a stunning finale to a dinner party or as a special treat for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 4.35g | 3% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.81g | 5% |
| Sugar 24g | 24% |
| Fat | |
| Fat 20g | 24% |
| Saturated 11g | 38% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 30mg | 5% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 3.00ug | 2% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 0.55mg | 5% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 130mg | 4% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 15mg | 1% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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