This tart was a bit experimental but everyone loved it, including me – which doesn’t always happen by the way. Sometimes others like the food I make (or they say they do anyway) but I’m just not that impressed. This really blew me away though, and I’m already considering how I could make it into a gluten-free cake. For now, let’s stick to the basic tart.
This recipe was born from one for pumpkin cheesecake given to me a while ago. I’d been wanting to try it for ages and decided that dessert for a Sunday lunch with friends and family was the perfect opportunity.
This recipe is great to make ahead for a party, and the mixture of creamy custard and caramel sauce is a winner every time – and I’ve made it many, many times. People love the taste and texture (as you can see from how it’s been demolished in the picture) and are always impressed by it, although it’s really not that difficult to make.
By the way, this is not the same thing as crème brûlée, which is far richer as it’s made with cream instead of milk, and which requires very careful handling to create the sugar crust on top. Crème caramel is the easier and, in my opinion, equally delicious version.
This is one of the most delicious flavour combinations and it’s so simple! You can have it for dessert, as a light meal or snack, or as a tea-time treat – take your pick. Continue reading