the famous (known as much as the jelly bellies in the US) french caramel sticks, that are totally prohibited from the moment you have some crowns ! and even if you live in another western european country there are chances you can buy them, so i want to share this easy but so yummy recipe (thanks alexandra for getting me to finally bake it). this dessert can probably be made using another type of caramels (please share in the comments if you have one !) because carambars seem to be a little expensive in the US : see here. mind you, this is a big box !
:: carambar cream tart ::
a (baked) pie crust (preferably not puff dough)
for the filling :
30 (original caramel) carambars
20cl or 3/4cup (i used 12% reduced fat) liquid cream
1 tsp of agar-agar or gelatin powder
melt the carambars+cream on low heat, stirring regularly during the process. soak the agar-agar/gelatin in 2 Tbsp of cold water and add to the creamy caramel. fill the baked crust pie with this and refrigerate for one hour.
it was sooo good (too bad this is a don't-count-the-calories dessert...) somebody couldn't resist to scrap out the saucepan !
