Toffee Tart

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

2. 2

   Make the pastry crust: In a large bowl, combine flour, butter, and salt. Mix until the dough comes together.

   Tip: Make sure the butter is cold and use a pastry blender or your fingertips to work it into the flour.

3. 3

   Roll out the dough to a thickness of about 3mm. Transfer to a 23cm tart pan with a removable bottom.

   Tip: Use a light touch to avoid developing the gluten in the dough.

4. 4

   Chill the pastry in the freezer for 10 minutes. Prick the bottom with a fork to prevent it from bubbling up.

   Tip: This will also help the pastry to hold its shape better.

5. 5

   Line the pastry with parchment paper and fill with pie weights or dried beans.

   Tip: This will help the pastry to cook evenly and prevent it from becoming too puffy.

6. 6

   Bake the pastry for 15 minutes. Remove the parchment paper and pie weights or beans.

   Tip: Let the pastry cool in the pan for 5 minutes before filling it with the toffee mixture.

7. 7

   Make the toffee filling: In a medium saucepan, combine the granulated sugar, light brown sugar, and 20ml of heavy cream. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to check the temperature of the mixture.

8. 8

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: This is the soft-ball stage, which is important for making a smooth toffee filling.

9. 9

   Remove the saucepan from the heat and stir in the butter, eggs, and vanilla extract until the mixture is smooth.

   Tip: Be careful when stirring in the eggs, as the mixture can splatter.

10. 10

    Pour the toffee filling into the cooled pastry crust.

    Tip: Use a spatula to spread the filling evenly and make sure it reaches the edges of the crust.

11. 11

    Sprinkle the toffee bits over the filling and drizzle with a little heavy cream.

    Tip: This will help the toffee to set properly and give it a nice sheen.

12. 12

    Bake the tart for an additional 10-12 minutes, or until the filling is set and the pastry is golden brown.

    Tip: Let the tart cool completely in the pan before serving.

13. 13

    Dust the tart with confectioner's sugar and sprinkle with sea salt before serving.

    Tip: This will add a nice textural element and balance out the sweetness of the toffee.