Caramel tart


I made this lovely caramel tart ages ago for the office and although the pastry case looks a bit dark (I was so worried it would taste burnt, but it didn’t) everybody loved it. Phew! it’s very easy to make, just keep an eye on the pastry in the oven.

The original recipe calls for two chocolate truffles (one white, one brown) to be piped on top, but I just decorated it with whipped cream and it worked well too.

Caramel tart, serves 8

Adapted from Erik Lallerstedt’s recipe.


300 ml plain flour (180 g)

100 g butter

1-2 tbsp caster sugar

1 egg yolk


100 ml double cream 

45 g caster sugar

50 ml golden syrup

1/2 vanilla pod

3 tbsp dark brown sugar

1 tbsp orange blossom honey

100 g unsalted butter


whipped cream

Dark chocolate truffle:

100 g dark chocolate

150 g unsalted butter

White chocolate truffle:

100 g white chocolate

150 g unsalted butter

Make the pastry and cover a pie dish with it. Bake in 200C for 20 minutes until golden brown. Leave to cool. Place all the ingredients for the caramel, apart from the butter, in a saucepan and let it simmer for 20-30 minutes. Scrape the seeds out of the vanilla pod, add the pod as well and remove it later. Add the butter. Leave to cool and pour into the pastry case. Place somewhere cold. 

Truffle: Break up the chocolate and melt in a bain marie with knobs of softened butter. Stir continuously until smooth. Leave to cool until good piping consistency, then pipe onto the set caramel.  

Dulce de leche pannacotta

To me, a great ending to a meal is some cheese, a pannacotta or a creme brulée. On Saturday after some homemade pizzas with bacon and chorizo I served this lovely caramel pannacotta.

It is incredibly easy to make, especially if you buy the dulce de leche readymade but also if you boil it yourself.

The panncotta is enough in itself but I added a dollop of caramel on top just for appearence and texture.

Dulce de leche pannacotta, serves 4

300 ml cream

ca 200 g (1/2 can) dulce de leche

2 gelatine leaves

Soak the gelatine in cold water. Bring cream and caramel to the boil in a saucepan while stirring. Remove from heat and add the gelatine, water squeezed out. Stir to incorporate. Leave to cool for a while before pouring into bowls. Leave to set in the fridge for at least 2 hours.