Caramel Glazed Tart

    Caramel Glazed Tart


    120 people made this

    More egg whites than yolks, no pastry base and low-fat sweetened condensed milk are the signature features of this low fat tart.

    Serves: 8 

    • 3/4 cup white sugar
    • 2 egg yolks
    • 6 egg whites
    • 1 3/4 cups (440ml) water
    • 400g tin skim sweetened condensed milk
    • 1/2 teaspoon vanilla essence
    • pinch salt

    Preparation:15min  ›  Cook:1hour  ›  Extra time:4hours cooling  ›  Ready in:5hours15min 

    1. Preheat oven to 180 degrees C.
    2. In a heavy frypan over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 23cm pie dish, tilting the dish to coat the bottom completely.
    3. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
    4. Bake in preheated oven 1 hour, until centre is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
    5. To unmould, run a knife around the edge of the pan and invert onto a rimmed serving platter.

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    Reviews (1)


    The end result was nice, reminds me a lot of Creme Caramel. But I wouldn't call this recipe easy! And it took me a lot longer than 15 minutes of prep time. I also found Step 3 fairly confusing... - 05 Aug 2010

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