Caramelised Coconut Sugar Tart – Matt Adlard

Ingredients

• 100 g Unsalted Butter
• 70 g Icing/Powdered Sugar
• 1 g Fine Sea Salt
• 50 g Egg Yolks
• 200 g Plain/All-Purpose Flour
• 20 g Egg Wash
• 5 g Double/Heavy Cream
• 830 g Double/Heavy Cream
• 230 g Egg Yolks
• 120 g Coconut Sugar
• 25 g Glucose or Honey
• 9" Fluted Tart Ring
• Bamix Hand Blender
• Blow Torch
• Small Serrated Knife
• Coconut Sugar