Salted Caramel USA Tart with dehydrated Apple chips

This dessert was curated by a talented chef Sukanta Das (executive pastry chef) and chef Gagandeep Sawhney (executive sous chef).  It is available at Grappa at Shangri-La’s Eros Hotel.

Salted Caramel USA Tart with dehydrated Apple chips


Milkmaid 450 gms

Sea salt – finely grounded 4 gms

For sweet dough:

Unsalted butter 250 gms

Icing sugar 125 gms

Flour 750 gms

Eggs 2 gms

Vanilla essence 5 gms


Apple 1000 gms

Sugar 100 gms

Lemon juice 20 gms


Butter 125 gms

Castor sugar 85 gms

Flour 250 gms

Vanilla essence 5 ml

Summer berries 250 gms

Method of preparation:

  1. Boil one can of milkmaid in the water for about 4 hrs on a slow fame to make thick caramelized milk.
  2. To make sweet dough, mix butter and powder sugar cream and add eggs followed by flour.
  3. Cover the dough in plastic bag and keep in the chiller to set.
  4. Remove the dough from the chiller, roll at 1 mm thickness and line a tart mould and blind bake at 180 Celsius for 18 minutes. Peel and cut the apple, mix it with sugar, cinnamon powder and lemon juice, place it in a baking tray and bake at 165 Celsius for 15 minutes.
  5. For making streusel mix the ingredients together with spatula, do not over mix, it should remain crumbly. Bake the crumble mixture at 180 Celsius for 15 minutes until it turns in golden colour with crunchy texture.
  6. To finish take the pre baked tart, pour one spoon of caramelized thickened milkmaid, sprinkle some sea salt, arrange slow baked apple on top. Sprinkle streusel, place the tart in the oven for two minutes, and serve it warm with apple chips. Garnish with summer berries.

Have a nice day!


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