Salted caramel tart with banana and passion fruit sorbet

Colin McGurran's stunning salted caramel tart recipe is served with a delightfully fruity banana and passion fruit sorbet to help cut through the richness of the tart.

First published in 2018
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Ingredients

Metric

Imperial

Banana and passion fruit sorbet

Sweet pastry

  • 250g of plain flour, sifted
  • 100g of icing sugar
  • 1 vanilla pod, seeds scraped
  • 150g of butter, cold
  • 2 eggs

Salted caramel filling

  • 140g of caster sugar
  • 25ml of Madeira
  • 500g of double cream
  • 35g of muscovado sugar
  • 1 pinch of salt
  • 135g of egg yolk

Equipment

  • Hand blender
  • Ice cream maker
  • 20cm loose-bottomed tart tin
  • Baking beans

Method

1
To begin, make the sorbet. Place the sugar and water in a pan and bring to the boil to dissolve the sugar. Remove from the heat and add the remaining ingredients
2
Use a hand blender to blitz until very smooth, then churn in an ice cream maker. Store in the freezer until ready to serve
3
To make the pastry, preheat the oven to 180°C/160°C fan
4
Place the flour, sugar and vanilla in a bowl and grate the butter on top. Rub the butter into the flour and sugar until it resembles breadcrumbs, then add 1 egg and mix until just combined – be careful not to overwork the pastry, or it will shrink during cooking. Leave to chill in the fridge for 20 minutes
  • 250g of plain flour, sifted
  • 100g of icing sugar
  • 1 vanilla pod
  • 150g of butter, cold
  • 2 eggs
5
Once chilled, roll the pastry until 3mm thick and place into a 20cm non-stick tart case. Line the pastry with baking paper, add some baking beans then blind-bake for 15 minutes, until the pastry is cooked through but not coloured. Remove the baking beans and brush the pastry with egg wash. Bake for a further 5 minutes, or until golden, then remove from the oven and set aside
6
Reduce the temperature of the oven to 120°C/100°C fan. For the tart filling, place the sugar in a heavy-bottomed pan and leave to caramelise to a dark golden colour. Do not stir, and do not allow the caramel to become too dark as this will give it a bitter flavour
  • 140g of caster sugar
7
Add the Madeira to the pan and allow to boil. Pour in the cream and bring back to the boil
  • 25ml of Madeira
  • 500g of double cream
8
In a separate bowl, whisk together the muscovado sugar, salt and egg yolks. Slowly pour the cream into this mixture and whisk until well-combined
9
To cook the tart, place the tart case into the oven and pour in the filling – this will help to prevent spillage. Bake the tart for 20 minutes, or until the mixture is set but has a slight wobble. Remove from the oven and allow to cool at room temperature
10
When the tart is cold, slice the tart and serve with a quenelle of the sorbet beside it
First published in 2018
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Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.

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