Salted Caramel Custard Tart
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Indulge in the rich flavors of a velvety custard and gooey caramel, all nestled in a buttery pastry crust.
Ella x
Ingredients
- 200 gbutter(softened)
- 300 gflour
- 10 gsalt
- 200 gsugar
- 3 eggeggs
- 300 mlmilk
- 100 gcaramel sauce
- 100 mlheavy cream
- 1 mlvanilla extract
- 1flaky pastry dough
- 5 gsea salt
- 20 gcaramelized sugar crystals
- 1puff pastry
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Ensure the pastry is fully cooled before assembling the tart.
- 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
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
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
In a separate bowl, whisk together the flour, salt, and sugar.
Tip: Add the softened butter and mix until a crumbly dough forms.
- 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
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
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
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
Just before serving, sprinkle the caramelized sugar crystals over the top.
Tip: Optional, but adds a delightful textural element.
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