Miso caramel custard tart
by Sarah Frankland
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Ingredients
Store Cupboard
1 medium egg, plus an extra egg yolk for the egg wash
100g of icing sugar
250g of plain flour
1 pinch of table salt
1/2 vanilla pod, or 5g vanilla paste
8 medium egg yolks
25g of soft light brown sugar
110g of caster sugar
flaky sea salt, to taste
icing sugar, for dusting
Dairy
125g of unsalted butter, at room temperature, diced
450g of double cream
Speciality Ingredients
20g of white miso