- 3 min read

Caramel Popcorn Tart

Its popcorn day tomorrow so you still have time to make this amazing Caramel popcorn tart. It even tastes better than it sounds (if that's even possible). Popcorn pastry filled with a layer of caramel and silky vanilla custard, topped with caramel popcorn. now that sounds like an M&S advert. This definitely isn't a healthy tart but everyone deserves a bit of indulgence every so often!

Health fact: because popcorn is a whole grain it is naturally high in multiple nutrients; iron, magnesium, phosphorous, vitamin B etc. the list goes on. Popcorn is also high in fibre which I don't think I need to explain why that is so good for us. it can be a very healthy, low calorie snack if it weren't for the toppings that we add.

Caramel Popcorn Tart

Preparation time

45-55minutes

+1-hour refrigeration

Cook time

35-40 minutes

Serves

8-10

For the Popcorn Pastry

100g Butter

80g Icing sugar

2 Eggs

25g Popcorn kernels

200g Plain flour

¼tsp Salt

Making the Popcorn Pastry

Note: you can use store bought shortcrust pastry or even a pre-cooked tart base if you want to save some time. However, I would definitely recommend making this pastry as it adds an extra popcorny-ness to the tart.

Pop the popcorn in a pan with some oil and a pinch of salt. Keep the lid on and shake the pan occasionally to stop the kernels from burning. Blend 15g of the popcorn for the pastry. Set aside the rest of the popcorn for the decoration.

Mix the icing sugar and butter until smooth. Add egg, flour and blended popcorn corn and knead until it becomes a smooth ball of pastry (try not to knead it more than necessary) Line a shallow pie dish with the pastry, trimming any excess that hangs over the edge of the tin. Place this in the fridge for a further 20 minutes. While the pastry is in the fridge preheat the oven to 170C/150C fan/ Gas 3.

Remove the pastry from the fridge and line the inside of the pastry with baking parchment. Fill this to the top with baking beads. Blind bake the pastry at for 20 minutes. Remove from the oven and set aside to cool.

For the Caramel

50g Caster sugar

50g Salted butter

70ml Double cream

Making the Caramel

While the pastry is cooling, make the caramel sauce. Place the butter and caster sugar into a saucepan and cook on a medium heat. Whisk continuously making sure the bottom doesn't burn. Bring to the boil and cook until it is a dark amber colour. Remove from the heat and slowly whisk in the cream (it can spit while you are adding the cream so be careful).

After adding the cream, the caramel should be warm but not hot. Pour the warm caramel into the cooled pastry and spread it evenly across the base of the tart. Set the tart aside while you make the custard.

Making the caramel Popcorn

Once you have poured the caramel into the base of the tart, there should be caramel left around the edges of the pan. tip the whole popcorn for the decoration into the pan and stir. The popcorn should get a thin coating of caramel. Pour the popcorn out onto some baking parchment to dry out while you make the custard.

For the Custard

275ml Whole milk

110ml Double cream

80g Granulated sugar

1/4 tsp Salt

2 Egg yolks

2 1/2 tbsp Cornflour

1tbspVanilla extract

25g Salted butter

Making the Custard

For the filling, add the milk, cream, sugar and salt to a saucepan over medium heat. Whisk the ingredients until the sugar has dissolved. Bring the mix to a simmer, whisking occasionally to stop it from burning. Once the milk mix starts to simmer remove from the heat.

In a separate heatproof bowl, whisk together the egg yolks, cornflour and vanilla until smooth. Slowly pour around 100ml of the milk mix into the eggs whilst continually whisking. Once fully combined, slowly pour the egg mix back into the pan whilst continually whisking again (this stage is to stop the eggs from scrambling).

Place the pan back onto the heat and cook until thick and large bubbles rise to the top when it's boiling, (around 1 minute) making sure to whisk the mixture while cooking. Pour the custard into a heatproof dish and whisk in the butter. Place cling film directly on top of the custard to stop a skin from forming and allow to cool for around 25 minutes

Pour the custard over the caramel in the tart, spreading it evenly and then place it into the fridge 40minutes.