Caramel Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">90g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">For the caramel topping:</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, cold butter cubes, and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. This cold butter method creates flaky layers in your pastry. Alternatively, rub the butter into the flour using your fingertips, but work quickly to keep everything cool.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly, then incorporate the egg yolk and just enough ice water to bring the dough together. The dough should be just moist enough to form a ball but not sticky. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin and transfer it to the tin, gently pressing it into the corners. Don't stretch the pastry as this causes shrinkage. Trim the excess, leaving a small overhang, and prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is lightly golden and feels dry to the touch. The blind baking creates a barrier between the pastry and wet filling, preventing a soggy bottom. Reduce oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry cools slightly, prepare the custard filling. In a medium saucepan, heat the milk with the vanilla pod and seeds (or extract) until just below boiling point. Remove from heat and allow the vanilla to infuse for 10 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thickened. The cornflour acts as a stabilizer, helping the custard set without becoming rubbery. Gradually pour the warm vanilla milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon - about 5-7 minutes. Don't allow it to boil or it may curdle. You'll know it's ready when you can draw a line through the custard on the back of the spoon and it holds its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Strain the custard through a fine sieve into a clean bowl to remove any lumps, then pour it into the cooled pastry case. Bake for 25-30 minutes until the custard is set but still has a slight wobble in the center. The internal temperature should reach about 75°C if you're using a thermometer. Cool completely at room temperature, then refrigerate for at least 2 hours to fully set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the caramel topping, place the sugar and water in a clean, heavy-bottomed saucepan. Heat gently without stirring until the sugar has dissolved completely. Once dissolved, increase the heat to medium-high and allow the syrup to boil until it turns a deep amber color - about 8-10 minutes. Watch carefully as caramel can burn quickly! The darker the caramel, the more complex the flavor, but be careful not to let it become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the caramel reaches the right color, immediately remove from heat and carefully pour a thin, even layer over the chilled tart. Tilt the tart gently to ensure complete coverage. Work quickly as the caramel will begin to set almost immediately. Allow the caramel to cool and harden completely before serving - about 30 minutes at room temperature or 15 minutes in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To serve, use a sharp knife dipped in hot water and dried to cut through the caramel layer cleanly. The hot knife creates that satisfying crack through the caramel without shattering it. The tart is best enjoyed on the day the caramel is added, but can be stored in the refrigerator for up to 2 days.</li></ol>