Salted Caramel Custard Tart

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Ensure the pastry is fully cooled before assembling the tart.

2. 2

   Roll out the puff pastry and trim it to a rectangular shape, about 3 mm thick.

   Tip: Transfer the pastry to a baking sheet lined with parchment paper.

3. 3

   Cut out circles of pastry using a cookie cutter or the rim of a glass, about 1 cm from the edge.

   Tip: Gather the scraps, re-roll, and cut out more pastry circles.

4. 4

   Place a pastry circle in a 20 cm (8 inch) tart pan, pressing it into the corners.

   Tip: Trim any excess pastry from the edges.

5. 5

   In a separate bowl, whisk together the flour, salt, and sugar.

   Tip: Add the softened butter and mix until a crumbly dough forms.

6. 6

   Press the dough into the pastry shell, making sure to cover the entire surface.

   Tip: Crush any excess pastry into a bowl for garnish.

7. 7

   In another bowl, whisk together the eggs, milk, vanilla extract, and salt.

   Tip: Pour the custard mixture into the pastry shell, leaving a 1 cm border around the edges.

8. 8

   Bake the tart for 25-30 minutes, or until the edges are golden brown and the center is set.

   Tip: Remove from the oven and let cool for 10 minutes.

9. 9

   Drizzle the caramel sauce over the warm tart, followed by a sprinkle of flaky salt.

   Tip: Allow the tart to cool completely before serving.

10. 10

    Just before serving, sprinkle the caramelized sugar crystals over the top.

    Tip: Optional, but adds a delightful textural element.