Salted caramel, tahini & preserved lemon tart


280 g caster sugar

50 ml Madeira wine

1 L double cream (at room temperature)

Large pinch of sea salt

70 g light muscovado sugar

170 g egg yolks

100 g tahini (Belazu Ingredient Company is my favourite

25 g preserved lemon (skin only and VERY finely chopped)

Blind-baked pastry case


Put the caster sugar in a heavy based saucepan and melt over a high heat, swirling occasionally, until it caramelises.

Add the Madeira, taking care as it will splutter, and use a hand whisk to mix it after it has stopped furiously boiling.

Pour in the cream a little at a time, whisking to combine, then add the salt (to taste) and whisk again. Add the chopped preserved lemon and leave to cool.


Beat the muscovado sugar, egg yolks and tahini together in a large bowl. Add the cool caramel cream and beat together, then leave to rest for 10 minutes, skimming off any bubbles from the surface. You can leave in the fridge overnight at this stage, but bring it to room temperature before you bake the tart.

Pour the mix into a blind-baked pastry case (28 cm), as close to the top as possible, and carefully place in the oven (you can use a jug to fill the case while it’s sitting in the oven).

Bake at 120°C conventional oven for 40 minutes, or until just set. The tart is cooked when the centre is still wobbles when gently moved, but the mix returns to its original position when you stop.


Leave the tart to cool for a few hours, then generously dust with icing sugar and use a blow torch to caramelise into a wafer thin crust.

Serve with ricotta cream (ricotta, icing sugar and vanilla seeds).


This little tart was still warm when I cut it…

Best to leave to cool before you cut (see below)


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