This has become a staple throughout my career; it was one of the first things on the menu when I started my bakery, Lockdown Loaves, and is possibly one of my all time favourite desserts.
Ingredients
For the sweet pastry
- 200g caster sugar
- 300g butter
- 2 eggs, beaten
- 500g flour
- 4g salt
- For the salted caramel
- 500g double cream
- 140g caster sugar
- 135g egg yolks
- 35g muscovado sugar
- Salt, to taste
Method
For the sweet pastry
- Beat the sugar and butter together in a stand mixer, slowly pour in the eggs, then gradually add the flour and salt in three parts.
- Work everything together until the mixture forms a soft dough, then cover and chill your pastry in the fridge overnight.
- Roll out the chilled pastry, line your tart tin with it, trimming off any overhang, then rest in the fridge for 30 minutes. Blind bake the tart case at 180°c for around 30 minutes, checking now and then to make sure it’s on the right track. The pastry should be golden and firm when done. I would recommend using a 28cm (11 inch) tart tin here, but you could easily adapt the recipe to fit different sized tins.
For the salted caramel
- Warm the double cream over a gentle heat.
- Meanwhile, melt your caster sugar in a separate pan and have the yolks and muscovado sugar mixed together in a separate bowl ready to use.
- When the sugar in the pan has turned into a golden caramel, very gradually add the warm cream while mixing gently. Be very careful not to burn yourself as it will bubble up and emit a lot of very hot steam.
- Once the cream and caramel are combined, gradually pour in the egg and sugar mixture while stirring continuously. Add salt to taste and then pass the mixture through a fine sieve to remove any lumps.
- Pour the salted caramel filling into the pre-baked tart case and bake at 100°c until the centre of the tart is no longer liquid, but still has a slight wobble.
- Check after 30 minutes and keep an eye on it; the total baking time could be up to an hour depending on your oven.
- When done, leave the tart to cool at room temperature before slicing and serving.
A recipe from From Beder's Kitchen,a charity cookbook with all proceeds supporting Beder in its work to raise awareness around mental health and suicide prevention.
This originally appeared on House & Garden UK
