Cost Breakdown

Critical Success Points

• • Chill the dough for at least 1 h 15 min before rolling it out.
• • Blind bake the tart base to prevent sogginess.
• • Caramelize the sugar – watch the colour to avoid burning.
• • Incorporate the gelatin at 40 °C to ensure proper setting of the cream.
• • Use the torch only on the edge of the cream to avoid melting.

Safety Warnings

• • The caramel is very hot and can splatter; wear kitchen gloves.
• • Use the torch in a well‑ventilated area, away from flammable materials.
• • Handle the gelatin with clean hands to avoid contamination.