Salted Caramel Custard Tart

Name: Salted Caramel Custard Tart
Yield: Serves 6–8
Ingredients: 5 egg yolks; 150 ml whole milk; 180 g plain flour, plus extra for dusting; small pinch of salt; seeds of ½ vanilla pod or ½ tsp vanilla extract; 280 ml double cream; ⅓ tsp sea salt flakes (I normally use Maldon); 4–6 tsp cold water; 250 g granulated sugar; 110 g butter, cold and cut into cubes; 1 egg, separated

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

I recently went out with two friends to a restaurant called Trinity in Clapham, London. The food was delicious, but what really stood out was their salted caramel custard tart. On the night, I endeavoured to recreate it for the home baker – and here’s my version!

Ingredients

180 g plain flour, plus extra for dusting
small pinch of salt
110

Pie
Baking
Vegetarian

Method

To make the pastry, put the flour, salt and butter together in a food processor and blitz into breadcrumbs. Be really careful not to over-process it otherwise the butter will go too soft. Tip this mixture into a bowl and make a well in the centre and add the egg yolk. Mixing with a round-bladed knife, add enough of the water so that it mixes together quickly, making sure that all of the dry bit