Krispy Kreme Salted Caramel Cream Tart
It's finally holiday season! Aka. the season to coordinate outfits fit for family Christmas card photos that still have hidden super stretchy waistlines to allow for devouring as much deliciousness as possible. Cause you know the second you turn away from a full savory feast about to burst and you hear the words "Krispy Kreme Doughnuts-inspired Salted Caramel Cream Tart" you will suddenly start that whole conversation about how you have a second stomach just for dessert. "Oh, I'll take a small sliver" you'll say. One bite into that Krispy Kreme doughnut-y flavored crust and you'll already be calling dibs on a second massive slice (don't say I didn't warn you).
The only thing better than being surprised by this decadent tart is to take credit for it! Make it and bring it along as a gift for the host and be the person who made that mind-blowing delicious dessert that everyone talks about this holiday season.
Thank so much to Krispy Kreme for partnering me on this holiday recipe hack. Ooh, also, I got to check out their new 2018 Wall Calendar! It's filled with delicious recipe ideas developed around the Original Glazed® doughnuts and lots fun coupons to use every month (click here to find a shop near you who has it). Get more Krispy Kreme recipe inspiration here and get more doughnuts to make them with.
1. TO MAKE YOUR DOUGHNUT PIE CRUST. rip your Krispy Kreme Original Glazed® Doughnuts into quarters.
Toss them into your blender (I did this in two batches).
Blend until you have a fine crumble.
If your doughnuts aren't blending easily, add a tbsp of water to help.
Transfer your blended down doughnuts into your mixing bowl and use your hands to roll it all into one large ball.
Wrap your doughnut dough in your plastic wrap and refrigerate for a minimum of 1 hour.
2. TO MAKE YOUR PASTRY CREAM. whisk together your eggs with 5 tbsp of sugar. Once fully blended, whisk in your cornstarch.
In your saucepan, over medium heat, bring your half-and-half and remaining 4 tbsp of sugar to a simmer.
Little by little, while whisking consistently, pour your heated half-and-half into your egg yolk mixture to temper it. Then, transfer your mixture back into your saucepan.
Constantly whisking, bring your mixture to a simmer.
Turn off your heat and whisk in your butter and vanilla.
Strain your pastry cream through your sieve over your mixing bowl.
Press plastic wrap directly onto your pastry cream and refrigerate for 3 hours.
3. TO MAKE YOUR KRISPY KREME PIE CRUST. preheat your oven to 375°.
Dust your work surface with flour.
Roll out your doughnut pie dough until it is 1/4 inch thick.
Coat your tart pan with butter.
Press your doughnut pie dough into your tart pan.
Use a fork to poke holes in the dough in the base of your pie's crust.
Lay a piece of foil over your pie crust and place your pie weights on it.
Bake for 20 minutes.
Remove your pie weights and foil.
Let your doughnut pie crust cool for 5 minutes.
4. TO MAKE YOUR SALTED CARAMEL. in your saucepan over medium heat, consistently whisk down your cup of sugar. (it will go through a clumpy stage and then brown. Once your sugar is brown and smooth continue on)
Whisk in your butter.
Whisk in your whipping cream. (it will bubble aggressively). Let boil for 1 minutes.
Remove from heat and whisk in your salt.
5. TO ASSEMBLE YOUR TART. transfer your doughnut pie crust onto a plate.
Use a rubber spatula to spread your pastry cream into your doughnut pie crust.
Pour your salted caramel over your pastry cream.
Sprinkle salt over the top of your tart.
Refrigerate for at least 30 minutes.