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Salted caramel tart

Hannah Catley shares her sensational salted caramel tart recipe from a new fundraising cookbook for mental health, 'From Beder's Kitchen'
  • Preparation Time

    50 minutes, plus chilling overnight

  • Cooking Time

    Up to 1 hour 30 minutes

Can you ever resist salted caramel in any form it comes? We can't, and Hannah Catley's salted caramel tart recipe is about as good as it gets. It takes a few steps as you have to make and bake the pastry first before moving on to the salted caramel filling, but trust us, it is worth every second.

Now is the time to get stuck into some cosy baking and this will warm both your kitchen and your soul. One word of warning – it won't last long because it's just far too delicious not to gobble up quickly.

See more recipes from From Beder's Kitchen.


A recipe from From Beder's Kitchen,a charity cookbook with all proceeds supporting Beder in its work to raise awareness around mental health and suicide prevention. Buy the book here.


Serves 12

For the sweet pastry

200g caster sugar
300g butter
2 eggs, beaten
500g flour
4g salt

For the salted caramel

500g double cream
140g caster sugar
135g egg yolks
35g muscovado sugar
Salt, to taste
  1. For the sweet pastry

    Step 1

    Beat the sugar and butter together in a stand mixer, slowly pour in the eggs, then gradually add the flour and salt in three parts.

    Step 2

    Work everything together until the mixture forms a soft dough, then cover and chill your pastry in the fridge overnight.

    Step 3

    Roll out the chilled pastry, line your tart tin with it, trimming off any overhang, then rest in the fridge for 30 minutes. Blind bake the tart case at 180°c for around 30 minutes, checking now and then to make sure it’s on the right track. The pastry should be golden and firm when done. I would recommend using a 28cm (11 inch) tart tin here, but you could easily adapt the recipe to fit different sized tins.

  2. For the salted caramel

    Step 4

    Warm the double cream over a gentle heat.

    Step 5

    Meanwhile, melt your caster sugar in a separate pan and have the yolks and muscovado sugar mixed together in a separate bowl ready to use.

    Step 6

    When the sugar in the pan has turned into a golden caramel, very gradually add the warm cream while mixing gently. Be very careful not to burn yourself as it will bubble up and emit a lot of very hot steam.

    Step 7

    Once the cream and caramel are combined, gradually pour in the egg and sugar mixture while stirring continuously. Add salt to taste and then pass the mixture through a fine sieve to remove any lumps.

    Step 8

    Pour the salted caramel filling into the pre-baked tart case and bake at 100°c until the centre of the tart is no longer liquid, but still has a slight wobble.

    Step 9

    Check after 30 minutes and keep an eye on it; the total baking time could be up to an hour depending on your oven.

    Step 10

    When done, leave the tart to cool at room temperature before slicing and serving.

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