Candy Corn Caramel Tart #HalloweenTreatsWeek

Ingredients

• For the tart shell:
• 1 cup all-purpose flour
• 4 TBSP granulated sugar
• ½ cup butter unsalted butter, cut into small pieces
• 4 egg yolks
• pinch of table salt
• For the filling:
• 1 cup granulated sugar
• 4 TBSP water
• ¼ cup heavy cream
• 4 TBSP light corn syrup
• 4 TBSP unsalted butter
• 1 cup candy corn

Instructions

1. Preheat oven to 375°.
2. For the Tart Shell:
3. Whisk together flour, sugar, and the table salt in a small bowl (or use food processor)
4. Add the butter.
5. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. You can also use a food processor and pulse.
6. Add egg yolks.
7. Knead lightly until dough comes together or use the pulse setting.
8. On a well-floured surface, roll into a 10-inch circle.
9. Place circle of dough into a tart pan with a removable bottom.
10. Press dough against sides of the pan.
11. Trim away and discard excess dough.
12. Chill shells until firm, 15 minutes.
13. Bake pastry shell 15-20 minutes; cool.
14. For the Filling:
15. Place sugar, water, and corn syrup in a small skillet over medium heat.
16. Swirl pan lightly to mix.
17. Simmer mixture until it turns the color of iced tea, about 5 minutes.
18. Remove caramel from heat; stir in the butter.
19. Add cream; stir until caramel is smooth.
20. Scatter 3/4 cup of the candy corn on the bottom of the tart.
21. Pour the caramel into the tart.
22. Top the tart with the remaining 1/4 cup candy corn.
23. Allow tart to cool completely.
24. It’s going to have a candy bar texture. You can cut it easily but the caramel will not run…will be more like the inside of a Milky Way Bar.