Pop, Lock, and Tart It
Salted Caramel Popcorn Brittle in a Crisp Pastry Shell
1 hour 15 minutes (plus cooling time)
Serves 4
DessertFrenchNut-free
Herb's take
This French-inspired tart fuses crisp pâte sucrée, gooey salted caramel, and clusters of popcorn brittle for a dessert that crunches, melts, and pops in every bite. You'll learn the secret to perfectly glossy caramel and how to transform ordinary popcorn into show-stopping brittle.
Equipment needed
- 9-inch tart pan
- pastry blender
- pie weights (or dried beans)
- parchment paper
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
- 02Cut in 7 tablespoons cold, cubed unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 03Add egg yolk and ice water, stirring just until a shaggy dough forms. Knead gently into a disc. Wrap in plastic and chill 30 minutes.
- 04Roll dough on a lightly floured surface to a 10-inch round. Press into a 9-inch tart pan. Trim excess. Freeze 10 minutes.
- 05Prick the pastry with a fork. Line with parchment and fill with pie weights. Bake at 375°F for 18 minutes. Remove weights and parchment, then bake 8-10 more minutes until golden brown. Cool completely.
- 06For the popcorn brittle, line a baking sheet with parchment. In a medium saucepan, combine 1 cup granulated sugar, 2 tablespoons light corn syrup, and 1/2 teaspoon salt with 2 tablespoons water. Stir over medium heat until sugar dissolves, then stop stirring and cook until deep golden, about 6-8 minutes.
- 07Remove from heat and quickly stir in 1 tablespoon butter. Immediately add 3 cups popped popcorn, tossing to coat, then spread onto the prepared baking sheet. Cool until hardened, then break into clusters.
- 08For the caramel filling, heat 1/2 cup heavy cream in a small saucepan until steaming. In another saucepan, cook 3/4 cup granulated sugar over medium heat, swirling (not stirring) until amber colored, about 4-6 minutes.
- 09Off heat, whisk in hot cream slowly (it will bubble furiously), then stir in 1/2 teaspoon flaky sea salt, 1 teaspoon vanilla, and 1 tablespoon butter until smooth.
- 10Pour the caramel into the cooled tart shell. Let cool 15 minutes at room temp, then sprinkle the surface generously with the remaining 3 cups popped popcorn and press in clusters of brittle.
- 11Chill tart 1 hour to set. Slice and serve with extra brittle pieces and a final pinch of flaky salt if you’re feeling fancy.
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