Bretonse karameltaart

Voorbereidingstijd 1 dag
Bereidingstijd 45 minuten
Gang Patisserie
Keuken Frans
Porties 1 pie



  • 275 g flour
  • 175 g salted butter at room temperature
  • 205 g sugar
  • 90 g egg yolks
  • 4 g baking powder


  • 125 g sugar
  • 120 g creme fleurette liquid cream
  • 1 pod vanilla
  • 90 g salted butter



  • Melt the sugar in a thick-bottomed pan.
  • Put another pan on the heat to allow the scraped vanilla bean be infused with the creme fleurette.
  • When the caramel turns brown, remove the vanilla pod from the cream andTblsp add the cream to the caramel.
  • When the caramel turns brown, remove the vanilla pod from the cream and add the cream to the caramel.
  • Be careful, because the caramel is very hot.
  • Allow to get to 107°C, then add the butter into pieces, stirring well.
  • Use a hand blender if necessary.
  • Leave under foil and leave overnight.


  • Mix the butter with the sugar.
  • Add the flour, with the baking powder.
  • Then mix in the egg yolks.
  • Mix until a homogeneous dough is created.
  • Turn the dough into a ball and cool down for one hour.
  • Then get 400 g of dough and roll it out to 1 cm larger than the baking tin.
  • Roll out the remaining of the dough into a circle with the same diameter as the baking tin.
  • Cover the bottom of the baking tin with baking paper and grease in with butter.
  • Place the dough in the tin and make an upright edge of 1 cm.
  • Spread then the caramel in the shape on the dough.
  • Place on the other slice of dough.
  • Press the edge gently and then put 2 hours in the refrigerator.
  • Brush the top of the cake with egg yolk and carve a breton pattern on the cake with a fork.
  • Bake for 45 minutes and leave to cool before taking the cake out of the tin.
  • The cake is at its best the next day!
Academie du gout
Trefwoord Bretagne
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