Caramel Custard Tart (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
1 large cold egg
02 -
Pinch of salt
03 -
100g cold unsalted butter, cut into cubes
04 -
50g brown sugar (light)
05 -
225g plain flour (all-purpose)
06 -
1½ tablespoons chilled water
→ Crème Brûlée Filling
07 -
4 egg yolks (large)
08 -
2 tablespoons sugar (fine caster) for topping
09 -
⅔ cup caramel sauce (thick)
10 -
½ teaspoon salt (if preferred)
11 -
500ml heavy cream
12 -
1 whole large egg
# Instructions:
01 -
Toss the flour, sugar, and those chilly butter cubes into a food processor, along with a little salt. Blitz until the mix looks like tiny crumbs. Add the cold egg and pulse a few times. While it's running slow, pour in the water until the dough starts clumping together.
02 -
Place the dough on your counter and knead gently until it feels smooth. Sprinkle a bit of flour underneath to prevent sticking. Roll it to about 4mm thick. Make it wide enough to fit a tart pan—28cm across should work. Move it around occasionally with light flouring as you go.
03 -
Grab a rolling pin and fold your dough halfway over it. Transfer it carefully to a 23cm tart pan (removable base preferred). Gently press it into the edges and up the sides, leaving the extra hanging over the top. Chill it in the fridge for 2 hours or even overnight.
04 -
Preheat your oven to 180°C (160°C fan setting). Poke the tart base all over with a fork. Trim off what’s hanging over the edges using a small knife. Cover it with baking paper, fill with weights or rice, and press into the corners. Bake for 15 mins, then remove the paper and weights. Bake another 8 minutes until pale golden. Let it cool completely.
05 -
Turn the oven heat down to 160°C (140°C fan). Pour cream into a medium-sized pan and warm it over medium heat until it starts steaming. Mix in the salt if you're using any. In another bowl, whisk together the yolks, whole egg, and caramel until smooth.
06 -
While gently whisking, slowly drizzle half the hot cream into the egg mixture so it doesn’t cook it. Once combined, add the rest of the cream and whisk gently until smooth. Strain this mix into a jug and skim off any foam you see on top.
07 -
Carefully set the cooled tart shell on a partially open oven rack. Pour in your custard mix, watching for bubbles—smooth them out with the back of a spoon if needed. Bake for 35-40 minutes until the filling barely jiggles but isn't runny. Cool it for 20 minutes, then chill it in the fridge for at least 2 hours.
08 -
Right before serving, evenly sprinkle the superfine sugar over your tart. Use a blowtorch to melt it and create that signature caramel layer—go for golden, not burnt!
# Notes:
01 -
Using a scale will give you better results than measuring by cups.
02 -
If the pastry shrinks during baking, just fill in the gaps with custard and bake any extra separately in a dish.
03 -
Pour the custard mix slowly so air bubbles are less likely to form.