Miso caramel custard tart

Preheat the oven to 165C fan

First, prepare the sweet pastry. In a small bowl whisk the egg to break it down with a small whisk or a fork

Place the unsalted butter and icing sugar into a bowl and mix well together, gradually add the egg and mix until incorporated

Finally mix in the flour and salt and mix well until combined you have a smooth dough

Shape into a flat round disc and wrap well then place into the fridge to rest for 30 minutes

Once rested, place the tart ring onto a baking tray lined with baking paper

Take the rested pastry from the fridge and roll out to 3 mm thickness

Cut the pastry into a roughly 30cm diameter round and place over the top of the prepared tart ring, removing any excess pastry

Gently push the dough into the tart ring ensuring that it sits against the edge and is pushed into the bottom corners

Gently trim the excess pastry from the top of the tart ring and then place into the fridge to rest for at least 10 minutes

Meanwhile, cut out a 30 cm circle of baking parchment for lining the tart for blind baking

Remove the tart from the fridge, place the paper inside and push it into the corners and then fill with baking beans

Place into the preheated oven and cook for 18 minutes, then remove the baking paper with the baking beans by lifting it out gently

Continue to cook the tart for approximately 12–14 minutes to ensure that the pastry is golden in colour

Remove the tart from the oven when it is golden in colour and then straight away brush with the egg yolk which will cook and create a seal for your pastry tart case and keep it crisp

Reduce the heat in the oven to 110°C, and allow it to cool with the door open for 5 minutes, then remove

Split the vanilla pod in half and scrap out the vanilla seeds with a small knife. Place the seeds and the pod into a saucepan with the double cream and a pinch of flaky sea salt. Bring to the boil

Once the cream mixture has come to the boil, remove from the heat and set aside

Meanwhile, whisk the egg yolks together with the soft light brown sugar and the miso

Place a high-sided saucepan onto the stove on a moderate heat. Allow to warm up, then cover the base with some of the caster sugar and stir gently as it melts. When all the crystals have melted, add another small amount of sugar to cover the melted portion and gently stir again. Continue until all the sugar has been added to the pan and then cook until the caramel is amber. Remove from the heat

Add in a third of the cream mixture and stir, taking care not to burn yourself – the caramel will bubble up and steam quite vigorously as the sugar is 165°C while the cream is 90°C. Carefully add in another third of the cream mixture, stir again and then finally add in the remaining cream mixture. Stir until it cools down and stops bubbling

Pour the caramel over the prepared egg yolk mixture and whisk well at the same time to ensure that the egg yolks do not scramble

Allow to rest for 10 minutes and then use a ladle to skim any fine bubbles or froth off the top of the salted caramel tart mixture. Place into a jug

Place the blind baked tart into the lower third of the 110°C oven and then pour in all the prepared caramel tart mixture

Cook until the custard has just set, about 20–30 minutes

Allow to cool and then cut into slices – gently dust the top with icing sugar and caramelise with a blow torch