Karmelitas

16:14

By Rudolph van Veen


I wish I had 24 Kitchen for the sole purpose of watching Rudolph's bakery, but unfortunately the channel is not available in the UK. From time to time though, I get a recipe or two translated from Dutch - like these super easy to make and very rich Karmelitas



Karmelitas

120 ml double cream
30 g soft caramels
180 g butter
220 g flour
130 g brown sugar
90 g oatmeal
1 tsp baking powder
150 g dark chocolate

Prepare and grease a 24 cm tart pan and preheat the oven to 180 C. Heat the cream and dissolve the caramel in it. Melt  the butter separately and set aside. 
Mix the flour with the rest of the dry ingredients, then add the melted butter and knead into dough. Divide the dough into equal parts and press one half into the prepared pan; bake for 10 minutes.
Chop the chocolate  and spread the pieces over the half baked pastry. Pour the caramel mixture over the chocolate and crumble the remaining dough over it. Bake for another 20 minutes, or until golden brown. Allow to cool, then remove from the tin.


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9 comments

  1. Baš simpatično izgleda i naravno ukusno

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  2. Bas mi se dopada ovaj receptic, a slike su ti prekrasne, zaista uzivam u tvojim slikama:)

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  3. Mislim da skoro sve recptice mozes naci na 24kitchen stranici, a pojedine epizode se mogu pogledati na youtubu (recimo, ona dvojica simpaticnih Italijana:)... ali Rudi je, naravno, nezamenljiv.:)) p.s.bas su ti fini kolacici, posluzicu se jednim dok sam tu... samo da znas ako ti zafali.:))))

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  4. Jako me podsjecaju na nesto slicno sto pravim (sa datulama). Sigurna sam da su neodoljive, bas kao i njihovo ime!

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  5. Joj, razumem te za 24 Kitchen:) Rudi je poseban i sa takvom lakoćom i nenametljivošću samo "sipa" receptiće:) Ovo ti je mnogo lepo. Eh, da mi je samo griz. Pozdrav

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  6. I ja volim 24 kitchen. Puno gledam Rudolfovu pekarnicu ali ovo nisam vidjela.

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  7. Odlični njegovi recepti a tvoje fotkice obaraju s nogu.

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  8. Oh my goodness, this looks yummy. I'm putting this on my list of things to bake. I'll let you know how it turns out :)
    ~Liz (Project Pastry Love)

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