Caramel tart

Caramel tart

French Lessons
15 mins
Cooking time
40 mins
Steve Brown


Quantity Ingredient
2 eggs
4 egg yolks
100g Caramel powder
550ml cream
200g Sweet pastry
1 egg, whisked with a few tablespoons milk, for the eggwash
icing sugar, (optional)


  1. Put the eggs, yolks and caramel powder in a bowl and use a hand blender to blitz until smooth. Add the cream and blitz again. Cover with plastic wrap and refrigerate for 1–2 hours.
  2. Meanwhile, roll the pastry out on a lightly floured work surface to about 2 mm thick. Butter a 22 cm x 2 cm tart tin with a little melted butter and place on a baking tray. Roll the pastry up over the rolling pin and carefully lift it onto the tart ring. Press the pastry into the bottom and up the sides of the tin. Trim the excess pastry, leaving an overhang of about 1–2 cm. Patch any holes with the pastry trimmings. Prick the base all over with a fork and refrigerate for 1–2 hours.
  3. When ready to cook the tart, preheat the oven to 180ºC. Line the tart with baking paper and baking beans and blind bake for 7 minutes. Remove the paper and beans and brush the inside of the tart with a little eggwash and bake for a further 3 minutes or until golden and crisp. Remove from the oven and sit on a wire rack for a few minutes to cool. Use a sharp knife to slice away the pastry overhang, leaving a nice even edge. (These trimmings make a delicious treat for the kids with jam and vanilla ice cream – and don’t forget a few sneaky bites for yourself!)
  4. Reduce the oven temperature to 125ºC. Pour the chilled caramel filling into the tart shell and bake for 30 minutes until just set and still quite wobbly. Rest on a wire rack for at least 30 minutes before serving.
  5. Serve as it is, or dust the surface with an even layer of icing sugar and caramelise the surface with a small kitchen blowtorch until the sugar melts to a shiny caramel glaze. Allow to cool for 5 minutes before serving so that the caramel layer will harden to a crisp, crunchy layer.
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