Karen's Caramel Tart

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through her Caramel Tart.

The class starts at 8pm UK on Sunday 12th December 2021. We’ll start off the class with an introductory 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 these delicious treats.

Our class will take around 2 hours as we bake our little 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. 

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

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund.

Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method one week before their class. Please do check junk email just in case you don't spot it arrive!