Zutaten für Caramel Tart Filling
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 cup whole milk
- Pastry Shells
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Zubereitung von Caramel Tart Filling
- In a medium saucepan, whisk together 1 cup packed light brown sugar, 3 tablespoons all-purpose flour, 1/2 cup (1 stick) unsalted butter, 1 teaspoon vanilla extract, and 2 large egg yolks until well combined.
- Gradually whisk in 1 cup whole milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns a rich, glossy brown color (approximately 10-15 minutes).
- Remove from heat and let cool slightly before pouring into a prepared, baked pie crust.
- **Optional Meringue Topping:**
- In a clean bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add 4 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- Spoon the meringue evenly over the caramel filling, ensuring it covers the entire crust.
- Broil in a preheated oven until the meringue is golden brown (2-3 minutes). Watch carefully to prevent burning.
- Let cool slightly before slicing and serving with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
107g
Fat
21g
Carbs
13g
