By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
60 minutes, plus at least 4 hours for filling to set (preferably overnight)
PT1H
PT4H
This spiced carameltart recipe is simple to make, but the beautiful just-set texture of the filling elevates it to showstopper status. Be sure to properly caramelise the sugar to achieve the rich, deep and nutty flavour.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Preheat an oven to 210°C/gas mark 7. Lightly grease a tart tin, sprinkle evenly with flour and set aside
2
To make the pastry, combine the flour, butter and sugar in a food processor until the mixture resembles fine breadcrumbs (you can also do this in a mixing bowl by rubbing the flour and butter together using your fingers, then stirring in the sugar once a breadcrumb texture has been achieved). Continue to mix until a dough just starts to come together, then turn out and lightly knead until smooth – do not overwork, or the pastry will be tough
Roll the pastry out to a 3mm thickness. Using your rolling pin, roll up the pastry and drape over the tart tin. Very gently press the pastry into the edges, using a rolled up scrap of pastry to assist you. Line with ovenproof cling film, baking paper or foil, fill with a blind-baking mixture (you can use flour, rice, baking beads or a mixture) and blind-bake for 15–17 minutes. Remove from the oven, remove the blind-baking mixture and brush the tart with egg yolk – this will help to seal the case. Return to the oven for a few minutes until golden brown all over, then remove and allow to cool
4
To make the filling, add the sugar, nutmeg and vanilla seeds into a large pan and place over a medium heat. Heat the cream in a separate saucepan and soften the gelatine in iced water
When the sugar has melted into a golden caramel, remove from the heat and pour in the warmed cream, whisking vigorously – take care as the hot caramel will spit
6
Remove the gelatine from the water and squeeze out any excess liquid. Add to the caramel mixture and stir until dissolved. Strain through a fine sieve into a mixing bowl set over an ice bath
7
Once the mixture has cooled slightly, pour into the tart case and allow to set in the fridge (at least 4 hours but preferably overnight). Dust with icing sugar before serving
With countless awards to his name and an ever-growing empire of restaurants, Adam Handling has achieved a huge amount in his illustrious career. Taking inspiration from his travels around Asia, utilising modern cooking techniques and sourcing the best of British produce results in flavourful dishes full of playful twists and theatre.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Spiced caramel tart
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Spiced caramel tart