Toffee Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 23cm (9in) tart pan with unsalted butter and line the bottom with parchment paper.

   Tip: Use a pastry brush to remove excess butter from the pan.

2. 2

   Roll out the pastry dough to a thickness of about 3mm (1/8in). Transfer the dough to the prepared tart pan and press it into the corners. Trim any excess dough from the edges.

   Tip: Use a pastry cutter or a knife to create a decorative edge.

3. 3

   Prick the bottom of the pastry crust with a fork to prevent it from bubbling up during baking. Line the pastry crust with parchment paper and fill with pie weights or dried beans.

   Tip: Use a mixture of pie weights and beans for the best results.

4. 4

   Bake the pastry crust for 15 minutes. Remove the parchment paper and pie weights or beans and continue baking for an additional 5-7 minutes, or until the crust is lightly golden.

   Tip: Keep an eye on the crust to prevent it from burning.

5. 5

   In a medium saucepan, combine the granulated sugar, light brown soft sugar, and golden syrup. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

6. 6

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the mixture reaches 150°C (300°F) on a candy thermometer.

   Tip: Use a spatula to occasionally stir the mixture and prevent scorching.

7. 7

   Remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble up and steam vigorously, so be cautious.

   Tip: Let the mixture cool slightly before proceeding.

8. 8

   In a small bowl, whisk together the egg yolks and salt until well combined. Temper the egg yolks by slowly pouring the warm toffee mixture into the egg yolks, whisking constantly.

   Tip: Use a heat-resistant bowl to avoid cracking the eggs.

9. 9

   Return the saucepan to medium heat and cook, stirring constantly, until the toffee mixture has thickened and coated the back of a spoon, about 2-3 minutes.

   Tip: Use a spatula to scrape the sides of the saucepan and prevent scorching.

10. 10

    Pour the toffee filling into the baked pastry crust and smooth the top with a spatula. Let the filling cool to room temperature before refrigerating.

    Tip: Use a sharp knife to trim any excess filling from the edges.

11. 11

    Just before serving, sprinkle the top of the toffee pie with Maldon sea salt and serve chilled.

    Tip: Use a sharp knife to cut the pie into wedges.