Miso caramel custard tart

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This salty-sweet miso caramel custard tart from Sarah Frankland is finished with a blowtorch, and is delicious served with vanilla ice cream, which in the restaurant is served on top of sweet pastry crumbs.

First published in 2023
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Ingredients

Metric

Imperial

Sweet pastry

Miso caramel custard filling

Equipment

  • 20 cm diameter 2.5cm deep tart ring
  • Blow torch

Method

1

Preheat the oven to 165C fan

2

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

  • 1 medium egg, plus an extra egg yolk for the egg wash
3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

11

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

12

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

13

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

14

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

15

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

16

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

17

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

  • 1/2 vanilla pod, or 5g vanilla paste
  • 450g of double cream
  • 1 pinch of flaky sea salt
18

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

19

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

20

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

  • 110g of caster sugar
21

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

22

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

23

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

24

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

25

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

26

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

  • icing sugar, for dusting
First published in 2023
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Pastry chef and chocolatier Sarah Frankland's philosophy is rooted in balance. As executive chef at Surrey's Pennyhill Park, she makes sure desserts blend sweetness with sour, bitter, salty and umami notes, an ethos shaped by her years working alongside the likes of Angela Hartnett, William Curley and Graham Hornigold.

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