Comments on: Caramel Tart https://baranbakery.com/caramel-tart/ always serving love & sugar Wed, 08 Jan 2025 07:54:08 +0000 hourly 1 By: Debbie https://baranbakery.com/caramel-tart/comment-page-1/#comment-23703 Wed, 08 Jan 2025 07:54:08 +0000 https://baranbakery.com/?p=16049#comment-23703 5 stars
Caramel tart recipe

]]> By: Bernice Baran https://baranbakery.com/caramel-tart/comment-page-1/#comment-14309 Wed, 06 Sep 2023 13:05:13 +0000 https://baranbakery.com/?p=16049#comment-14309 In reply to Jasmine.

Hi Jasmine, the caramel was fairly hard when it was cold from the fridge so when you bring it back to room temperature it definitely got a little softer but didn’t run out of the tart 🙂 just make sure to take the sugar to a dark amber color (like a dark maple syrup not golden like honey) before adding the butter and cream. If the sugar hasn’t cooked enough, it will be more runny.

]]> By: Jasmine https://baranbakery.com/caramel-tart/comment-page-1/#comment-14295 Tue, 05 Sep 2023 08:02:42 +0000 https://baranbakery.com/?p=16049#comment-14295 Hi Bernice, can I ask, does the caramel in the tart stay set at room temperature, after it has initially set in the fridge? Or will it liquefy again, and run if cut into slices?

Thanks so much for the gorgeous recipe. Xx

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