Karen's Caramel Tart GBBO 2021 Mystery Class, Week 7

The seventh in our special series of classes that will be the perfect accompaniment as you enjoy the 2021 series of The Great British Bake Off! Every week, one of our bakers will teach you either the signature or the technical challenge – we’ll choose whichever class we think will be the most enjoyable for you!

For our seventh class, join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK who will guide you through baking either the Signature or Technical challenge from Episode 7 of GBBO 2021.

The class starts at 5pm UK on Sunday 7th October 2021. We’ll start off the class with a warm welcome and some background from Karen's time on TV, before we ask you to put on your aprons and bake along as you watch Karen demonstrate all the skills required to make Karen's delicious treats.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment:

Greased Fluted Loose Bottom 20cm Tin  

Baking Paper x2  

Baking Beans

Mixing Bowl  

Butter Knife 

Fork

Cling Film  

Rolling Pin 

Medium Saucepan

Wooden Spoon / Silicone Spatula  

Sharp Knife 

Frying Pan

Medium Sized Saucepan with Glass Lid  

Pastry Brush 

Ramekin

Baking Sheet 

Silicone Spatulas

Food Processor or Rolling Pin Clean Tea Towel

2x Pans with Heatproof Lids (Bain Marie)

Large Skewer or end of a fine Paintbrush (for swirling)

Paper or Card Template about 2cm Smaller in diameter than fluted tin

Ingredients:

For the Pastry:

200g (1 ½ cups) Plain Flour (extra for rolling) 

115g (8 tbsp) Cold, Cubed, Unsalted Butter

50g (¼ cup) Caster Sugar 

1 Large Beaten Egg*

1tsp Vanilla Paste

For the Praline / Brittle:

150g (1 – 1 ¼ cups) Toasted Hazelnuts 

200g (1 cup) Caster Sugar

1tsp Lemon Juice  

2/3 tbsp Water

For the Caramel Filling:

200g (1 ½ cups) Toasted and Chopped Hazelnuts 

150g Soft Light Brown Sugar

100g (7 tbsp) Butter 

50ml (1/4 cup) Double (heavy) Cream

For the Chocolate Topping:

200g (approx. ¾ cups) Dark Chocolate (about 55% solids)

50g (approx. ¼ cup) White Chocolate

1tbsp Vegetable Oil

*UK Large Egg = US Extra-Large Egg

**1 cup after sifting

Remember we do offer private events, please contact us for more information or click on the ‘Virtual Events’ page for more detail.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.