Touch Crunchy Recipe

Make dough

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt. Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-size pieces.

Bind and chill

Drizzle 3 tablespoons ice water over the flour-butter mixture, tossing gently with a fork until the dough just comes together. Do not overwork. Gather into a disc, wrap tightly in plastic and refrigerate for at least 30 minutes (up to 2 hours).

Roll and blind bake

Preheat oven to 350°F (175°C). On a lightly floured surface roll dough to about 1/8-inch thickness and line a 9-inch tart ring or a 9-inch loose-bottom tart pan (or make 8–10 small tartlets). Trim edges and press gently. Prick base with a fork. Line with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake another 6–8 minutes until edges are light golden. Let cool on a wire rack.

Prepare crunchy mix

While shell chills, preheat oven to 325°F (160°C). In a bowl combine 1/2 cup light brown sugar, 1/2 cup rolled oats, 1/4 cup slivered almonds, and 1 tablespoon toasted sesame seeds. Stir in 2 tablespoons raw sugar for extra crunch and 1/4 teaspoon fine sea salt.

Add binder

Whisk together 3 tablespoons melted unsalted butter and 1/2 teaspoon vanilla extract. Pour into the dry mix and stir until evenly coated and crumbly but starting to clump in places.

Toast the mix

Spread the mixture on a small baking sheet lined with parchment and bake for 8–10 minutes, stirring once, until fragrant and lightly golden. Remove and let cool slightly. The mix should be crunchy but not harden completely—some chew remains to provide contrast with the shell.

Fill shell

Spoon the warm crunchy filling into the cooled tart shell, pressing lightly to create an even layer about 1/2 inch thick. If making multiple small tartlets, divide evenly among them.

Make caramel glaze

In a small saucepan over medium heat combine 2 tablespoons light corn syrup and 1/4 cup (4 tablespoons) light brown sugar from the pantry if desired (or use 2 tablespoons additional brown sugar), stirring until sugar dissolves. Add 3 tablespoons heavy cream and 1 tablespoon browned butter. Bring to a gentle simmer and cook 1–2 minutes, stirring, until slightly thickened. Remove from heat and stir in 1/8 teaspoon fine sea salt and let cool 1–2 minutes.

Glaze the filling

Pour the warm caramel glaze evenly over the crunchy filling, tilting the tart to spread if necessary. The caramel will soak slightly into the crunchy layer and create a glossy top. Allow to set at room temperature for 20–30 minutes, or refrigerate 10–15 minutes to speed setting.

Final touch

Sprinkle 1/4 teaspoon coarse flaky sea salt evenly over the set caramel. If desired, grate 2 teaspoons dark chocolate over the top for flavor contrast. Let the tart rest 10 minutes before slicing.

Serve

Slice into 8 wedges (or remove tartlets from molds). Serve at room temperature for maximum crunch; store airtight in refrigerator up to 3 days (bring to room temperature before serving) as refrigeration will soften the shell slightly.