Adam Byatt’s Salted Caramel Custard Tart

You can’t beat a classic.

Here, Michelin-starred chef Adam Byatt shares his sumptuous recipe for the perfect salted caramel custard tart. Part of Trinity’s Classic Menu, this ‘Salted Caramel Custard Tart‘ has proven to hit a chord with guests time and time again.


For the tart:
2 Litres of Cream
36 Egg Yolks (540g)
300g Sugar
20% Caramel (568g)
1 % Maldon Sea Salt (28g)

For the sweet pastry:
350g strong white bread flour
110g icing sugar
140g butter, diced
½ beaten egg
50ml cold water


For the sweet pastry:
1 Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
2 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 clingfilm and leave to rest in the fridge for an hour before using.

For the tart:
(½ the above recipe for 1 tart)
1 Bring cream to a rapid boil, pour cream over egg yolk and caster sugar and whisk to make a light custard. Leave to sit at room temperature.
2 Take castor sugar for caramel and 2 tablespoons of water, cook in saucepan over high heat to form a dark caramel (to 177ºC), do not stir. Take off heat and add Maldon salt.
3 Place custard in food processor and slowly add caramel whilst blending at full speed until all caramel is incorporated. Pass mixture through a fine sieve.
4 Pour into tart base whilst mixture is still warm. Bake in over at 95oC, on a low fan for 45-50 minutes or until just set.

Recipe courtesy of Michelin chef Adam Byatt

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