Ingredients: |
Ingredients: 1 Press-In Butter Crust (9" pan)
1 tsp Gelatin, unflavoured
4 tbsp Cold Water
1 tbsp Light Corn Syrup
1 C + 2 tbsp Sugar
2 tbsp Butter, cut up (room temp)
1/2 C Sour Cream, room temp
1 3/4 C Heavy Cream
1/4 C Salt
1 1/2 tsp Vanilla
Garnish:
Currants
Orange Peel, candied
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Directions: |
Directions:Preheat oven to 375ºF. Bake crust 20 mins or until golden brown. If crust puffs up, very gently push down bubbles with spoon without cracking crust. Cool crust completely on wire rack. In small bowl, sprinkle gelatin over 2 tbsp water. Let stand at least 5 mins to soften. In 4qt saucepan, combine corn syrup, 1 C sugar, and remaining 2 tbsp water. Heat to boiling on med-high, stirring to dissolve sugar. Cook without stirring until mixture is amber, swirling pan occasionally; remove from heat. Carefully whisk in butter, a few pieces at a time, until incorporated (mixture will bubble up). Whisk in sour cream, then 1/4 C heavy cream, until well blended. Ad slat, 1 tsp vanilla, and softened gelatin. Whisk until gelatin dissolves and mixture is very smooth. Transfer to bowl and cool to room temperature. Whisk remaining 1 1/2 C heavy cream with remaining 2 tbsp sugar until soft peaks form. Whisk in remaining 1/2 tsp vanilla. Gently fold half of whipped cream into cooled caramel mixture. Spread caramel even layer in cooled crust. Refrigerate at least 6 hrs or up to 1 day to set. Cover and refrigerate remaining whipped cream Serve: top tart with remaining whipped cream and garnish with currants and orange peel, if desired. |
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