Caramel Pudding Tart with Almond Shortbread Crust

Caramel Pudding Tart with Almond Shortbread Crust
Photo by Mark Thomas

Ingredients

  • ¼ teaspoon salt
  • ¼ cup powdered sugar
  • 2 ¼ cups whole milk
  • 1/3 cup water
  • 2/3 cup sugar
  • 3 tablespoons unsalted butter
  • ½ tablespoon powdered sugar
  • + 15 more ingredients
    • 1 large egg yolk
    • ½ cup heavy whipping cream
    • 1/8 teaspoon vanilla extract
    • 2 ½ tablespoons cornstarch
    • 3 large egg yolks
    • ½ teaspoon vanilla extract
    • 1 cup sugar
    • 1 cup slivered almonds
    • ½ cup slivered almonds
    • 1/3 cup water
    • Fleur de sel
    • ¼ cup sugar
    • 8 tablespoons unsalted butter
    • ¼ teaspoon salt
    • 1 cup all purpose flour

Butter 9-inch-diameter tart pan with removable bottom. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about ...

View full recipe at Epicurious

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