Adam Byatt’s Salted Caramel Custard Tart
You can't beat a classic. 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'...
Ingredients
- 2 litres of cream
- 36 egg yolks (540g)
- 300g sugar
- 20% caramel (568g)
- 1 % Maldon Sea Salt (28g)
- 350g strong white bread flour
- 110g icing sugar
- 140g butter, diced
- ½ beaten egg
- 50ml cold water
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