Miso Caramel Custard Tart Recipe
This salty-sweet tart from Sarah Frankland is finished with a blowtorch, and is delicious served with vanilla ice cream, which in the restaurant is served on top of sweet pastry crumbs.
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Cooking tools:
- High-sided saucepan
- Stove
- Spoon
Ingredients
- 1 medium egg, plus an extra egg yolk for the egg wash
- 125g of unsalted butter, at room temperature, diced
- 100g of icing sugar
- 250g of plain flour
- 1 pinch of table salt
- 1/2 vanilla pod, or 5g vanilla paste
- 450g of double cream
- 8 medium egg yolks
- 25g of soft light brown sugar
- 20g of white miso
- 110g of caster sugar
- flaky sea salt, to taste
- icing sugar, for dusting
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