Salted Caramel Symphony.
Said and done!
I conceived this dessert encapsulating an intense balance between sweet and salty; a rum shortcrust pastry that melts gently in your mouth, prepared with fresh and carefully selected ingredients. Inside, a pear jam and crunchy amaretti, wrapped in a creamy addition of caramel whipped salted caramel that transforms every bite into a unique sensory experience! This dessert is not just a sweet treat, but a journey through contrasting flavors, where sweet embraces salty in perfect harmony.
Engaging and elegant, ideal for festive tables; it’s not hard to imagine how it can enchant your guests during a special dinner or festive lunch. Every slice tells a story of creativity and tradition, a tribute to typical festive desserts, reinterpreted in a modern way. The magic of this dessert also lies in its presentation: the caramel, delicately whipped, rests on the shortcrust pastry like a golden cloud, irresistible even just to the eyes.
The shortcrust pastry shell encloses the sweet fragrance of pears and amaretti, weaving together flavors and textures that dance harmoniously on the palate. To complete it all, that salty taste of caramel adds an unexpected depth, creating a fascinating contrast between the crispness of the shell and the melt-in-your-mouth caramel, in a balance that satisfies every craving. Every bite is an invitation to try, to discover how the simplicity of the ingredients can transform into an unforgettable gourmet experience.
- Difficulty: Medium
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 12 pcs or 1 large
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Shortcrust pastry, pears, amaretti, and caramel
- 1 shortcrust pastry (Flavored with rum)
- 7 oz amaretti (Dry)
- 2.5 cups pear jam (I used mine, slightly flavored with cloves)
- 2 egg
- 1 cup sugar
- 1/2 cup butter
- 1 cup whipping cream
- Half teaspoon salt (About three grams)
Tools
Bowl for the shortcrust, large double-bottomed pan for the caramel, electric mixer, pastry bag, individual or large molds
- Bowls
- Pots
- Mixers
- Molds
Steps
Make the shortcrust and… Yes, there are several steps, but they’re simple!
Once the shortcrust is done, let it rest as instructed for about an hour in the refrigerator, roll it out, and place it in the molds; I used both a large rectangular one and individual portions.
Prepare the filling; roughly chop the amaretti and mix them with the pear jam; add the eggs and mix well
Distribute in the shortcrust and bake in a preheated oven at 350°F until cooked; it will take 15/20 minutes. Let cool and unmold
Meanwhile, prepare the caramel, in truth you can also prepare it beforehand, and whip it when you use it. Brown the sugar over medium heat, in the double-bottomed pan to avoid burning it; further lower the heat and very carefully add the hot but not boiling cream.
Stir continuously and add the butter.
When everything is melted, add the salt and whip a little with a hand whisk or an immersion blender
You will get this result. Let cool
And with the whisks, whip until you get a soft cream
Your “symphonies” are cold…
With the help of the pastry bag, distribute the cream.
And voilà your dessert is ready!
Creamy, fragrant, and very melt-in-the-mouth 😜😋 If you like, finish with a dusting of bitter cocoa
It keeps in the refrigerator for two to three days. I made both the family version and the individual portion. You can change the shape according to your imagination. And as I always say, if you change the ingredients, it will no longer be the same dessert.
