There is nothing richer, more decadent, or delicious than a homemade traditional Old Fashioned Caramel Tart. This classic dessert brings back memories of simpler times, evoking a sense of nostalgia with every bite. Made in the traditional way, before the invention of condensed milk in cans, this tart stands as a testament to timeless culinary techniques that rely on pure, natural ingredients to create its signature creamy and luscious filling.
The origins of the caramel tart can be traced back to the early European settlers in Australia, who brought with them their traditional baking techniques. Over time, the caramel tart became a beloved staple in Australian bakeries and an integral part of the nation’s culinary heritage. Its popularity soared due to its rich flavour and the luxurious experience it offers with each bite. Today, it remains a fixture at local bakeries, homes, and especially at kids’ parties, where it is celebrated as a treat that brings joy to both young and old alike.
The process of making an Old Fashioned Caramel Tart is an exercise in patience and precision. The caramel filling, made from scratch using milk, brown sugar, and egg yolks, achieves its velvety texture and rich flavour through slow and careful cooking. The addition of vanilla extract and a touch of butter enhances the caramel’s depth, creating a symphony of flavours that dance on the palate. Unlike modern recipes that rely on condensed milk for quick results, this traditional method ensures a more authentic and deeply satisfying taste.
The sweet pie pastry, made with butter, icing sugar, egg yolk, and a blend of self-raising flour and cornflour, provides the perfect crisp and tender base for the luxurious caramel filling. Blind baking the pastry ensures it retains its structure and doesn’t become soggy when the filling is added. Each bite of the tart offers a delightful contrast between the flaky, buttery crust and the smooth, creamy caramel.
You only need a tiny slice to satisfy a sweet tooth, as the richness of the caramel filling is intensely indulgent. It’s a perfect dessert for special occasions or when you want to treat yourself to something truly special. Serve it chilled, garnished with a sprinkle of sea salt or a dollop of whipped cream to elevate the experience further.
An Old Fashioned Caramel Tart is more than just a dessert; it’s a piece of culinary heritage, a reminder of the time-honoured techniques that our grandmothers used to create comfort and joy through their baking. This tart is a perfect example of how traditional recipes continue to captivate our taste buds and hearts, proving that sometimes, the old ways are the best ways. As a beloved feature in Australian bakeries and a highlight at children’s parties, the caramel tart holds a special place in the hearts of Australians, symbolising the country’s rich culinary traditions and the simple pleasure of a well-made dessert.
Old Fashioned Caramel Tart
8
servings30
minutes2
hours20
minutes350
kcal2
hours50
minutesButtery pastry, smooth caramel filling, and a touch of nostalgia make this old-fashioned caramel tart a true favourite. Sweet, simple, and perfect for gatherings, it’s a dessert that never goes out of style and always wins hearts.
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Ingredients
1 – 1/2 cup Milk
1 cup Brown sugar
2 Egg yolk
2 tbsp Cornflour-(dissolved in a little milk)
1 tbsp Butter
1 tsp Vanilla
1 of sweet pie pastry or a pre-made tart case
- Sweet Pie Pastry
90 gram Butter
3 tbsp Icing sugar
1 Egg yolks
1 tbsp Milk
1.25 cup Self raising flour
3 tbsp Cornflour
Directions
- Cream together the butter and sugar until light and fluffy.
- Add the egg yolk and mix well.
- Add the milk and mix until well combined.
- Fold in sifted flour and knead the dough lightly.
- Roll out the pastry with a rolling pin and place in the bottom of a lightly greased pie dish (pastry should reach the top of the pie dish walls).
- Trim pastry as required.
- Place a piece of baking paper over the pastry and fill with pastry weights or raw rice.
- Bake at 180 degrees for 12 minutes.
- Remove the weights and baking paper and bake for a further three minutes or until the pastry is golden. Let it cool.
- In a small saucepan heat together the milk and brown sugar over low heat until the sugar is dissolved.
- Add the egg yolk, cornflour mixture, butter and vanilla and whisk over medium heat until caramel thickens. Be sure not to stop whisking so that the caramel does not stick to the bottom.
- Increase the heat so that large bubbles start to appear when you mix slowly, almost boiling. Then stir until caramel is thick like custard.
- Pour into the tart case and refrigerate for two hours or until just set.
Notes
- Old Fashioned Caramel Tart is not suitable for freezing.
- For a Caramel Meringue Tart, beat up the left over egg whites with a little sugar, spoon on top and grill until golden.
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