Brown Butter Charlotte

Instructions

1. 1

   Preheat the oven to 180°C. Roll out the pastry dough to a thickness of about 3mm. Transfer the dough to a 23cm round cake pan and press it into the corners. Prick the bottom of the dough with a fork to prevent it from bubbling during baking.

2. 2

   Line the pastry crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes to create a golden-brown crust.

3. 3

   While the crust is baking, melt the butter in a saucepan over medium heat. Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma.

   Tip: Be patient, as this can take around 10-12 minutes.

4. 4

   Remove the parchment paper and pie weights or beans from the crust. Pour in the heavy cream and melted butter, and whisk until smooth.

5. 5

   In a separate bowl, whisk together the sugar, eggs, and salt until well combined. Gradually add the egg yolks, whisking until smooth.

6. 6

   Pour the egg mixture over the melted butter and cream mixture. Bake for an additional 20-25 minutes, or until the filling is set and the top is golden brown.

7. 7

   Remove the cake from the oven and let it cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely.

   Tip: Let the cake cool completely before serving.

8. 8

   To make the caramelized sugar topping, melt the unsalted butter in a small saucepan over medium heat. Add the sugar and cook, stirring constantly, until the sugar turns a deep amber color.

   Tip: Be careful not to burn the sugar.

9. 9

   Drizzle the caramelized sugar topping over the cooled cake.

   Tip: This will add a beautiful glaze to the cake.

10. 10

    Slice the cake into wedges and serve.

    Tip: This cake is perfect for special occasions or dinner parties.