Soft tart with Carambars

Soft tart with Carambars

A few weeks ago, my daughter remembered (with great emotion!) a cake I made when she was little. It was a soft cake with Carambar cream on top. This cake must have particularly marked her for her to remember it so well. And she was ready for me to do it again. A good fifteen years later, so here I am again in search of the recipe for this famous cake. I had to order the mold that allowed to prepare it. This is an upside-down pie pan.

I was really happy to prepare his cake for him, except that the result turned out to be extremely mediocre both aesthetically and taste-wise. We will say that our tastes (and my requirements) have changed over time.

The only one who really enjoyed himself was my cat who managed to steal part of the cake. He is very fond of everything that is caramel, sweetened milk and this is not the first time that he has succeeded in cheating me. Once I had weighed out 100 g of sweetened condensed milk for a recipe, and a moment later, the bowl was perfectly cleaned, while he was digesting quietly, looking like nothing.

To come back to the cake of the day, I therefore developed a recipe that corresponds more to what I had in mind. This time the result is perfect, even if personally, I find it a little rich in caramel. But my daughter replied that there are never too many Carambars!

Soft tart with Carambars:

200g T45 flour
1 heaped tsp baking powder
125g sugar
1 sachet of vanilla sugar
1 pinch of salt
4 eggs
85g sunflower oil
120 g lukewarm water

Preheat the oven to 160°C, static heat.

In a bowl, mix the flour and baking powder.
Add sugars and salt. To mix together.
Make a well and add the egg yolks, oil and water. To mix together.

Whisk the egg whites until stiff.
Add half of the whipped egg whites and mix. Add the rest and gently fold them in with a spatula.

Lightly grease the mold and pour the batter.

Cook for about 30/35 minutes.

When it comes out of the oven, turn the cake over on a wire rack and let it cool like this before gently unmolding it.

Soft tart with Carambars

Carambar cream:

20 carambars
200 ml liquid cream

Place the carambars and cream in a saucepan and melt over low heat.

Pour over the unmolded tart.

Soft tart with Carambars

To finish: the mold I used here is known as Mary Ann. It has the particularity of having a hollow bottom which, once removed from the mould, can be garnished. It’s very clever, and it makes it easy to make very pretty pies. I have lots of ideas in mind, especially with fruit.

I chose the one from the Chicago Metallic brand, because I liked its fluted edge. I admit that I didn’t expect it to be so big, but in the end, it’s not that bad of a size.

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