Salted Caramel Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing 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">¼ tsp 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 bean paste)</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">For the salted caramel:</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">80ml double cream</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">1-1½ tsp flaky sea salt (such as Maldon)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm 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">Food processor (optional)</li><li class="equipment-single-item">Heavy-based saucepan</li><li class="equipment-single-item">Digital cooking thermometer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour mixture using your fingertips). Add the egg yolk and gradually add just enough ice-cold water to bring the dough together. The cold ingredients and minimal handling prevent the butter from melting, ensuring a crisp, flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the pastry into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking. Meanwhile, preheat your oven to 180°C (160°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, roll the pastry out to about 3mm thickness and use it to line your tart tin, gently pressing into the fluted edges. Trim any excess pastry, leaving a slight overhang which will prevent shrinkage. Prick the base with a fork, then chill for another 15 minutes to ensure the butter firms up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 10-12 minutes until the pastry is golden and crisp. The base should look dry and feel firm to the touch. Trim any overhanging pastry with a sharp knife while still warm, then set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard, pour the milk into a medium saucepan and add the vanilla seeds and pod (or vanilla bean paste). Heat gently until just below boiling point. Meanwhile, in a large bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. The cornflour will help stabilize the custard and prevent it from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the milk is hot, remove the vanilla pod if used. Gradually pour about a third of the hot milk into the egg mixture, whisking constantly to temper the eggs. This gradual addition prevents the eggs from scrambling. Pour this mixture back into the pan with the remaining milk 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 the spoon (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the custard into the cooled pastry case and smooth the surface. Cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or ideally overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the salted caramel, place the sugar and water in a heavy-based saucepan over medium heat. Without stirring (stirring can cause crystallization), allow the mixture to dissolve and then bubble until it turns a deep amber color (around 170-180°C if using a thermometer). This will take about 8-10 minutes - watch it carefully as caramel can burn quickly!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once you have a deep amber caramel, carefully add the cream - it will bubble vigorously, so stand back! Stir with a wooden spoon until smooth, then add the butter and 1 teaspoon of sea salt, stirring until fully incorporated. If you'd like it saltier, add the remaining ½ teaspoon of salt. Allow to cool slightly until the caramel is still pourable but not hot enough to melt the custard (about 38-40°C).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the caramel carefully over the set custard, tilting the tart gently to create an even layer. Return to the refrigerator for at least 1 hour to allow the caramel to set. The tart will keep well in the refrigerator for up to 3 days, though the pastry is crispest on the first day. For the best texture and flavor, remove from the refrigerator 20-30 minutes before serving.</li></ol>