caramel tart

Caramel Tart Recipe

Caramel Tart Recipe

Adam Byatt of Michelin-starred Trinity in Clapham shares his favourite caramel tart recipe

Adam Byatt of Michelin-starred Trinity in Clapham thinks that simple sweets are the best. “For me, a pudding is a rare treat. I have yet to be convinced by the likes of trendy vegetable-based puddings popping up on new restaurant menus — when it comes to luxury and indulgence, carrots and dill just don’t do the trick!

Over the years, we’ve had a number of complex desserts on the menu at Trinity – soufflés, parfaits and so on. Realising the balance between simplicity and sophistication is an ever-evolving process on our pudding menu. At Trinity, our Salt Caramel Custard Tart has proven to strike a chord with our guests. For me, this one just hits the spot.”
For those interested in decadent desserts – and more – Adam recommends ‘The Square Cookbook’ by Philip Howard, ‘The Complete Nose to Tail’ by Fergus Henderson, and his very own book, ‘How to Eat In’.

Read more on Trinity and other fantastic Clapham restaurants in our guide.

Ingredients (1 tart):

  • 500 ml cream
  • 9 egg yolks (or 270g)
  • 75 g sugar
  • 140 g sugar – caramel (180c)
  • 7 g Maldon salt
  • sweet pastry
  • 175 g strong white bread flour
  • 55 g icing sugar
  • 70 g butter, diced
  • ½ beaten egg
  • 25 ml cold water


For the Pastry:

Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.

Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in cling film and leave to rest in the fridge for an hour before using.

For the Tart:

Bring cream to a boil. In a separate bowl, combine egg yolks and 75g sugar.

Pour the cream over eggs and sugar. Place this mixture into a bowl and add the Maldon salt.

In a separate pan, over low heat, bring 140g sugar to a dark caramel. Once dark caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.

Remove the skin and large bubbles off of the mixture and cover with cling film to contact. Leave standing for 5 minutes before removing the cling film, taking the small bubbles with it.

Pour into 10-inch x 3-inch blind-baked tart rings and bake at 130 C fan 2 for 40-50 minutes or until set.

Leave to stand for an hour before slicing and enjoy with pouring cream or ice cream