Caramel Tart Filling

"This is one of hubbies favourite desserts. Been making it now for 28 years. I usually make my own pastry shell with 1/2 measurement of recipe #177343. Have not included time for OPTIONAL EXTRA or baking of pastry shell. The pastry shells can be found in the freezer section or you can also buy small individual ones to use, though I find the premade (raw) to be very sweet. Thanking Evelyn/Athens who picked up an error in the original recipe with the flour - the original recipe said 2 to 3 tablespoons so I have changed it to 3 tablespoons from the 5 I had originally submitted."
photo by a user photo by a user
Ready In:




  • Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together.
  • Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does).
  • Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes.
  • Let cool and pour into ready made cooked pie pastry shell.
  • Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks.
  • Spoon meringue onto caramel, making sure it covers the pastry.
  • Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes.
  • Cut and serve with thick cream.

Questions & Replies

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  1. My husband went nuts over this recipe. I made it with dark brown sugar, which I think really added flavour and used a home made pie crust. I served it with whipped cream and it disappeared very quickly. Made for AUS/NZ Recipe Swap #50
  2. While I'm not much of a sweet tooth, I do have a soft spot for caramel tart. I enjoyed this very much and found Pat's not overly sweet homemade pastry and good thick, unsweetened cream balanced it out perfectly.
  3. I was prepared for the sweetness as Chef Potts warns us, so I cut the sugar back to 3/4 cup. I think it could easily be cut even more - to 1/2 cup (or more) for this amount. However, it was just much too thick and pasty, and despite cooking as stated, the floury/pasty taste was always there.
  4. I like this recipe very much. I make my own pastry, & put meringue on top, but nearly EVERY time I make it, after its cool & chilled, the filling seeps through the pastry & makes it almost impossible to cut & remove a slice in one piece. Any ideas how to stop this please? ? Thanks


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