Ingredients
For the tart:
- 2 litres of cream
- 36 egg yolks (540g)
- 300g sugar
- 20% caramel (568g)
- 1 % Maldon Sea Salt (28g)
For the sweet pastry:
- 350g strong white bread flour
- 110g icing sugar
- 140g butter, diced
- ½ beaten egg
- 50ml cold water
Method
For the sweet pastry:
- 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.
For the tart: (½ the above recipe for 1 tart)
- Bring cream to a rapid boil, pour cream over egg yolk and caster sugar and whisk to make a light custard. Leave to sit at room temperature.
- Take castor sugar for caramel and 2 tablespoons of water, cook in saucepan over high heat to form a dark caramel (to 177ºC), do not stir. Take off heat and add Maldon salt.
- Place custard in food processor and slowly add caramel whilst blending at full speed until all caramel is incorporated. Pass mixture through a fine sieve.
- Pour into tart base whilst mixture is still warm. Bake in over at 95oC, on a low fan for 45-50 minutes or until just set.
Recipe courtesy of Michelin chef Adam Byatt, Chef Proprietor of Michelin-starred Trinity, Clapham.