Salt Caramel Custard Tart - BM | Independently Minded Contract Caterer

Ingredients

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

Method

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.

Adam Byatt Chef Consultant