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60 minutes, plus at least 4 hours for filling to set (preferably overnight)
PT1H
PT4H
This spiced carameltart recipe is simple to make, but the beautiful just-set texture of the filling elevates it to showstopper status. Be sure to properly caramelise the sugar to achieve the rich, deep and nutty flavour.
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Preheat an oven to 210°C/gas mark 7. Lightly grease a tart tin, sprinkle evenly with flour and set aside
2
To make the pastry, combine the flour, butter and sugar in a food processor until the mixture resembles fine breadcrumbs (you can also do this in a mixing bowl by rubbing the flour and butter together using your fingers, then stirring in the sugar once a breadcrumb texture has been achieved). Continue to mix until a dough just starts to come together, then turn out and lightly knead until smooth – do not overwork, or the pastry will be tough
Roll the pastry out to a 3mm thickness. Using your rolling pin, roll up the pastry and drape over the tart tin. Very gently press the pastry into the edges, using a rolled up scrap of pastry to assist you. Line with ovenproof cling film, baking paper or foil, fill with a blind-baking mixture (you can use flour, rice, baking beads or a mixture) and blind-bake for 15–17 minutes. Remove from the oven, remove the blind-baking mixture and brush the tart with egg yolk – this will help to seal the case. Return to the oven for a few minutes until golden brown all over, then remove and allow to cool
4
To make the filling, add the sugar, nutmeg and vanilla seeds into a large pan and place over a medium heat. Heat the cream in a separate saucepan and soften the gelatine in iced water
When the sugar has melted into a golden caramel, remove from the heat and pour in the warmed cream, whisking vigorously – take care as the hot caramel will spit
6
Remove the gelatine from the water and squeeze out any excess liquid. Add to the caramel mixture and stir until dissolved. Strain through a fine sieve into a mixing bowl set over an ice bath
7
Once the mixture has cooled slightly, pour into the tart case and allow to set in the fridge (at least 4 hours but preferably overnight). Dust with icing sugar before serving
With countless awards to his name and an ever-growing empire of restaurants, Adam Handling has achieved a huge amount in his illustrious career. Taking inspiration from his travels around Asia, utilising modern cooking techniques and sourcing the best of British produce results in flavourful dishes full of playful twists and theatre.
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Spiced caramel tart
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