Tom Daley's Caramel Tart


  • 1 x sweet pre-made pastry shell from any well known retailer in their baking section
  • 250ml double cream or creme fraiche if you want a slightly healthier option
  • 250ml whole milk
  • 4 large British Lion egg yolks (75g)
  • 20g light brown soft sugar
  • 70g caster sugar
  • Pinch of salt


  1. Have an empty medium sized bowl, a whisk and a sieve ready.
  2. Pre heat oven to 100 degrees
  3. Place the sweet pre-made pastry shell on a flat roasting tray lined with grease proof paper.
  4. Weigh out the cream and milk and pour into a saucepan - Warm over a gentle heat until small bubbles hit the surface. If using cream fraiche stir the mix to combine with the milk.
  5. Put the caster sugar in a heavy based saucepan over a medium to high heat. Once the sugar starts to melt gently agitate the pan - you are looking for all the sugar to dissolve and 
  6. a golden caramel colour.
  7. In a separate medium sized bowl measure out the light brown sugar and egg yolks and mix with a wooden spoon - set aside
  8. Once the sugar has melted carefully pour the warmed cream and milk mix and gently whisk - being careful as the mix will spit.
  9. Now pour the sugar and cream mix onto the brown sugar and eggs and use a whisk to stir - pour the mix through a sieve into the clean bowl.
  10. Now the filling is ready to pour into the pastry case. 
  11. Put the tray with the empty shell onto the middle oven shelf and then pour in the mix - this will avoid spilling - Fill the case leaving a 3mm gap. You may have some mix left over.
  12. Bake at 100  degrees for 1 hour and a half or until the filling has a slight wobble when you agitate the tray.
  13. Leave to cool then serve.

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3.5 / 5 rating (4 votes)