Salted Caramel Tart

Salted Caramel TartThis Salted Caramel Tart is so delicious and not too difficult to do. I served this with some of my popcorn ice-cream as I was basing this on an incredible dessert I had recently in Delahunt in Dublin. It does need a lot of time to cool so if you’re serving this for dessert you’ll want to make it early in the morning or the night before. You’ll also need to exercise a lot of care when boiling sugar. This is not a time to multi-task or have divided attention and probably is best to do it with no one else in the kitchen, especially children! This is boiling sugar which reaches temperatures far higher than boiling water so a burn would be very serious. That being said, don’t freak out! This is dessert, not operation desert storm! There was a time when I used to get nervous about working with boiling sugar but when you’ve done it once or twice you get over it and you realise that, yes, it is more dangerous than boiling water but how ofter do you scald yourself when boiling water in a pan? If your answer isn’t “never” then maybe rethink giving this a go. I guess the best approach is to be cautious but confident.

Salted Caramel Tart


    For the Pastry:
  • 190 g plain flour
  • 125 g unsalted butter, chilled and cubed
  • 50 g caster sugar
  • 1 egg
  • For the Caramel:
  • 375 g caster sugar
  • 100 g golden syrup
  • 120 ml water
  • 150 ml double cream
  • 100 g unsalted butter
  • 0.5 tsp sea salt flakes


    For the Pastry:
  1. Combine the flour and butter and either pulse in a food processor or rub together between your fingers until it resembles breadcrumbs.
  2. Mix in the sugar then the egg with a fork before bringing it together with your hands.
  3. Shape it into a disk, wrap it in cling film and chill it in the fridge for an hour.
  4. On a lightly floured surface, roll it out so it is half a cm thick and transfer it to an 8 inch, loose based pie dish, trim the excess pastry and chill for another half an hour.
  5. Line the pastry with tin foil and fill the foil with baking beads, dry rice or dry beans. Blind bake at 180 degrees celsius for 20 minutes.
  6. Take it out, remove the tin foil and beads and bake for another 5 minutes.
  7. Take it out and allow to cool completely.
  8. For the Caramel:
  9. In a pan, heat the sugar, golden syrup and water until it comes to a boil. Allow to boil and darken in colour for about 10 minutes.
  10. Add the cream, butter and salt and stir to combine.
  11. Once combined, take off the heat and allow it to cool and thicken slightly.
  12. Pour the caramel into the pastry case and allow to cool completely and serve.
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