Directions
- 1Make the pastry in a stand mixer: add butter, sugar, egg, milk and flour. Mix until combined.
- 2Finish the dough by hand to avoid over mixing.
- 3Wrap in parchment paper and rest in the fridge for a couple of hours.
- 4Make the custard: make caramel with water and caster sugar in a pan. Boil until it turns golden brown.
- 5Add previously warmed cream little by little, whisk until dissolved.
- 6In a separate bowl combine egg yolks, caster sugar and muscovado. Temper and whisk into the caramel mix.
- 7Remove any air bubbles.
- 8Remove the pastry from the fridge, roll out the dough to half centimeter thick and line the tart moulds previously buttered.
- 9Place kitchen towel on top, fill the tart with baking rice, pushing it down to remove any air pockets and bake for approximately 50 minutes.
- 10Pour the tart mix into your pre-baked pastry and bake for around 2 hours.
- 11Store in the fridge for at least 2 hours before slicing and serve with a sprinkle of Maldon salt and crème fraîche.
Ingredients
- 216 g unsalted butter
- 30 g white caster sugar
- 1 whole egg
- 0.5 tsp whole milk
- 300 g T55 flour
- 1100 g double cream
- 270 g egg yolks
- 100 g white caster sugar
- 50 g muscovado
- 250 g white caster sugar
- 12.5 g Maldon salt
Equipment
stand mixerbowlwhiskpanrolling pinparchment papertart mouldskitchen towelbaking rice
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