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Caramel Wafer Tart
Dutch pastry cream on a stroopwafel base with caramel and whipped cream.
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Ingredients
Directions
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Split the eggs. Beat the flour with the egg yolks in a large bowl. The proteins are not used.
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Bring the milk to a boil in a saucepan. Pour little by little into the egg mixture while stirring.
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Pour the mixture into the saucepan and bring to the boil while stirring. Let cook for 3 minutes on low heat.
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Add the sugar and stir until it is dissolved. Pour the mixture (pastry cream) into a low bowl and allow to cool.
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Meanwhile, grease the spring form and coat the bottom with baking paper. Cut ¼ of the bottom of the mini syrup waffles and keep separate.
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Place the mini syrup waffles with the cutting edge facing upright against the edge of the spring form.
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Cut the stroopwafels coarsely. Crumble in the food processor the remaining pieces of mini-syrup waffle and the coarsely chopped waffles.
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Melt the butter in a saucepan and mix through the cookie crumbs.
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Divide the mixture over the bottom of the spring form and press with the convex side of a spoon.
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Put the mold in the refrigerator for 20 minutes to allow the bottom to stiffen.
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Spread 5 tbsp pastry cream over the cake base and put back in the refrigerator.
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In the meantime, whisk the whipped cream with the vanilla sugar in a bowl. Fill the piping bag with half the whipped cream and place in the refrigerator.
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Fold the rest of the whipped cream through the rest of the pastry cream. Spoon into the pie dish and spread evenly.
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Divide the caramel sauce over the top of the pie. Before serving, spray whipped cream along the edge of the pie with the piping bag.
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Nutrition
460Calories
Sodium9% DV215mg
Fat46% DV30g
Protein10% DV5g
Carbs14% DV42g
Fiber12% DV3g
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