Salted Caramel Custard Tart.
Ingredients
1x slice, 3 flutes wide
1x Cornelle of whipped creme fraiche
Sweet Pastry.
Ingredients
350g strong white bread flour
110g icing sugar
140g butter, diced
½ beaten egg
50ml cold water
MOP
Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for an hour before using.
Line a deep fluted tart tin with the pastry and blind bake until cooked through and lightly browned.
Salted Caramel Custard Tart.
Ingredients
1L Double Cream
18 Egg Yolks (or 270g)
150g Sugar
280g Sugar – Caramel (180c)
15g Maldon salt
MOP
1. Bring cream to a boil. In a separate bowl, combine egg yolks and 150g sugar.
2. Pour the cream over eggs and sugar. Place 1 Litre of this mixture into 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 of 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 a blind baked tart case and bake at 130C fan 2 for 45 minutes
6. Leave to set refrigerated till slicing
Whipped Cremé Fraiche.
Ingredients
100g Double cream
100g Creme freiche
50g Icing sugar
MOP
Combine all ingredients and whisk to a stiff peak. Refrigerate till needed for service.
Waiters Notes
Salted caramel custard tart served with whipped creme fraiche
Allergies: Gluten, eggs, dairy