Salted Caramel Tart
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Shortcrust Pastry
Ingredients
- 330 g flour
- 180 g cold butter
- 100 g icing sugar
- Small pinch of salt
- ½ lemon zest
- 60 g milk
- 1 egg yolk
Method
- Combine the flour and butter until a crumb forms, then fold in the remaining ingredients.
- Wrap the dough and rest in the fridge for 2 hours before use.
- Roll the dough to 2 mm thickness and line your tart ring. Prick the pastry with a fork four times.
- Line the pastry with cling film and baking beans, then blind bake at 170°C for 6 minutes.
- Remove the baking beans and bake for a further 5 minutes until lightly golden. Allow to cool.
Salted Caramel Mix
Ingredients
- 280 g caster sugar
- 50 g sherry
- 1 L double cream
- 2 pinches salt
- 60 g muscovado sugar
- 270 g egg yolk
Method
- In a pan, slowly caramelize the caster sugar until it reaches a bronze color.
- Add the sherry carefully and allow it to boil briefly.
- Add the cream and let the mixture re-boil. Dissolve the salt and cool to room temperature.
- Whisk the muscovado sugar with the egg yolks, then mix in the cooled caramel mixture.
- Pass the mixture through a fine sieve and pour into the pre-baked pastry shell.
Baking
Method
- Bake the filled tart at 110°C for 50 minutes or until a light set is achieved.