• 1 Litre Cream
  • 18 Egg Yolks (or 270g)
  • 150g Sugar
  • 280g Sugar – Caramel (180c)
  • 15g Maldon salt
  • Sweet Pastry
  • 350g Strong White Bread Flour
  • 110g Icing Sugar
  • 140g Butter, Diced
  • ½ Beaten Egg




For the Pastry   

1.     Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.

2.    Mix the egg and water in a jug until combined, pour into the dry ingredients and knead gently to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for an hour before using.


For the Tart

1.     Bring cream to the boil. In a separate bowl, combine egg yolks and 150g sugar.

2.    Pour the cream over the eggs and sugar. Place 1 Litre of this mixture into a bowl and add the Maldon salt.

3.    In a separate pan, over a low heat, bring 280g sugar to a dark caramel. Once a dark caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.

4.    Remove the skin and large bubbles off  the mixture and cover with cling film to contact. Leave standing for 5 minutes before removing the cling film, taking the small bubbles with it.

5.    Pour into two 10 inch x 3 inch blind baked tart rings and bake at 130 C  for 40-50 minutes or until set.

6.    Leave to stand for an hour before slicing and enjoy with pouring cream.


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