So you have way too much to do. Big deadline at work. A massive backlog of stuff to do at home. A painfully lengthy list of projects awaiting completion. And the blogosphere full of new challenges that need signing up for. What would any sane and well adjusted person do? Stay up till midnight to bake this Salted Caramel Pie of course.
I love salted caramel — the salt seems to intensify the richness of the caramel and cuts what might otherwise be a cloying sweetness creating a luxurious flavor. And this tart features the salted caramel front and center without getting distracted with any sort of chocolate, fruit topping or other tartings up.
I followed the recipe almost exactly except I used unsalted butter, because that was what I had at home, and added about a teaspoon of salt to the caramel to compensate. It was the strangest caramel recipe I’ve ever used, and despite reassurance in the recipe I did keep wondering if it was going to work… happily, once I stopped hovering over it, the caramalisation began as promised!
Once you get it out the fridge serve it up quickly: the caramel starts to melt fairly soon so this is not the kind of tart you want sitting out at a buffet all afternoon. It works just fine when you have collegues like a ravenous herd of wildebeest though. It definitely works best served with whipped cream (or icecream) to provide a counter point to the rich caramel.