Sweet delight
Treat you taste buds with a Michelin star-level desert like no other.
Celebrated chef Adam Byatt shared a recipe of not just an ordinary tart, but one that is infused with delicious salted caramel. Elegant and sumptuous, a real show-stopping dessert that never fails to amaze.
A love for cooking and an appreciation for hard work was instilled in Byatt from a very young age. His mother is a professionally trained chef and his grandfather was an army cook.
He began with an apprenticeship at Hotel Claridge in London at a tender age of 16 and has never looked back. Today he is a celebrated Chef Director of Food & Beverage at Brown’s Hotel in London.
Salted caramel custard tart
Ingredients
500l Cream
9 Egg Yolks
75g Sugar
140g Sugar – Caramel (180c)
7g Maldon salt
Sweet Pastry
175g strong white bread flour
55g icing sugar
70g butter, diced
½ beaten egg
25ml cold water
Method
For the pastry:
Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
Mix the egg and water well, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in cling film and leave it to rest in the fridge for an hour before using.
For the tart:
Bring cream to the boil.
In a separate bowl, combine egg yolks and 75g sugar. Pour the cream over eggs and sugar. Place this mixture into a bowl and add the Maldon salt.
In a separate pan over a low heat, bring 140g sugar to a dark caramel. After the caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.
Remove the skin and large bubbles off of the mixture and cover with cling film to contact. Leave standing for five minutes before removing the cling film, taking the small bubbles with it.
Pour into a 10-inch x 3-inch blind-baked tart rings and bake at 130 C fan 2 for 40-50 minutes or until it has set.
Leave to stand for an hour before slicing and enjoy with pouring cream.
Enjoy!
Images: Supplied
