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Spiced vanilla crème brûlée tart
by Graham Hornigold

Ingredients

Dairy

  • 300g of double cream
  • 200g of unsalted butter, soft

Speciality Ingredients

  • 1 tsp vanilla bean paste, or the scrapped seeds of 2 vanilla pods

Store Cupboard

  • 75g of egg yolks
  • 40g of sugar
  • 160g of icing sugar, sifted
  • 80g of eggs
  • 400g of plain flour, plus extra for dusting
  • 2g of fine sea salt
  • 1 egg yolk, beaten for egg wash
  • icing sugar

Spices & Dried Herbs

  • 1/4 tsp ground cloves

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