Dessert doesn’t get much better than this! Whip up this dessert from the kitchen of Cove Bar and Dining…
1 cup caster sugar
2 cups water
2 teaspoon salt
half cup cream
250 grams butter
puff pastry cut in to squares
vanilla ice cream
1. Add sugar and water in saucepan simmer until all dissolved and sugar starting to change to a light brown colour swirl it a couple of times to caramelise evenly.
Once a nice caramel consistency add cream whisk in to caramel add butter stir in constantly then salt to your liking.
2. Cut puff pastry to squares put holes in top to stop puffing pre bake 180 degrees for 6 mins slice plums place on top of puff pastry add a spoon full of salted caramel on top bake in oven for 8 mins to caramelise plums and give a nice glaze to plums and pastry
Serve with a big scoop of your favourite ice cream and drizzle more salted caramel over the tarte tain.
Pssst…Want us to foot the bill for your next visit to Cove? We are giving away $200 a day to spend at participating South Bank restaurants until June 5th. Click here to learn more.