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!
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
Method:
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
