Caramel Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Roll out the pastry dough to a thickness of 3mm and transfer it to a 23cm tart pan with a removable bottom.

2. 2

   Prick the bottom of the pastry crust with a fork and line it with parchment paper. Fill the pastry crust with pie weights or dried beans.

   Tip: This step helps prevent the crust from bubbling up during baking.

3. 3

   Bake the pastry crust for 15 minutes, then remove the parchment paper and pie weights or beans.

   Tip: Check on the crust after 5 minutes and rotate the tart pan if necessary.

4. 4

   In a medium saucepan, combine the milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: You can use a candy thermometer to check the temperature of the milk mixture.

5. 5

   In a small bowl, whisk together the eggs and vanilla extract. Temper the eggs by slowly pouring the warm milk mixture into the eggs, whisking constantly.

   Tip: This step helps prevent the eggs from scrambling when they meet the hot milk mixture.

6. 6

   Return the saucepan to the stovetop and cook the custard mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.

   Tip: Be careful not to let the custard mixture boil.

7. 7

   Remove the saucepan from the heat and stir in the caramel sauce and custard powder.

   Tip: Let the custard mixture cool slightly before pouring it into the baked pastry crust.

8. 8

   Pour the caramel custard mixture into the baked pastry crust and smooth the top with a spatula.

   Tip: You can use a kitchen torch to caramelize the top of the tart if desired.

9. 9

   Allow the tart to cool to room temperature, then refrigerate it for at least 2 hours before serving.

   Tip: You can also top the tart with fresh cream or whipped cream before serving.

10. 10

    Just before serving, sprinkle the cinnamon over the top of the tart.

    Tip: You can also drizzle the tart with a little bit of caramel sauce for extra flavor.

11. 11

    Serve the caramel custard tart chilled, garnished with a sprinkle of cinnamon if desired.

    Tip: This tart is best served fresh, but it can be stored in the refrigerator for up to 2 days.

12. 12

    To make the caramel sauce, combine 100g of sugar and 50g of water in a small saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.

    Tip: Be careful not to let the caramel sauce burn.

13. 13

    Remove the saucepan from the heat and slowly pour in 50g of heavy cream, whisking constantly.

    Tip: This step helps prevent the caramel sauce from seizing up when it meets the hot cream.

14. 14

    Continue cooking the caramel sauce for an additional 2-3 minutes, or until it reaches the desired consistency.

    Tip: Let the caramel sauce cool slightly before using it in the tart.