Romani Tart

• doses: 8-10
• tempo ativo: 30 minutes
• tempo total: 6 hours

Ingredientes

1100 g heavy cream

270 g egg yolks

350 g white caster sugar (split into 250 g and 100 g)

50 g muscovado

12.5 kosher salt

9 inch shortcrust pastry

Creme fraiche to garnish

Instruções

Preheat the oven to 200 F.

Pour the heavy cream into a large saucepan and heat gently on medium heat until warmed, then reduce to low. In the meantime, combine the egg yolks, muscavado, and 100 g caster sugar in a large mixing bowl with a whisk.

To make the caramel, add 100 ml to a medium saucepan and add 250 g of caster sugar. Turn up the heat to medium and stir to dissolve. Turn the heat up a bit more and boil down the sugar until you’ve created a dark caramel, careful not to burn it. This is where the flavor complexity of this dish comes from. A quick video explanation of this process is best if this is your first time making caramel.

Once you reach your desired caramel color, carefully pour in the warmed heavy cream a little bit at a time. It will boil up and splatter so stand back and only add a little bit at a time. Once all the cream is added, continue stirring over medium heat until everything is combined into a smooth sauce.

Remove the caramel sauce from the heat and slowly pour over the egg mixture, whisking the entire time. Add the salt and stir everything to combine well.

Pour the sauce into your crust and vessel of choice, making sure you have enough depth and aren’t overfilling (split into two tarts if needed). This can be done with the pie crust in the oven to reduce the chance of spilling in transit. The filling won’t expand in the oven, so fill up the crust as far as you can.

Bake the tart in the oven at 200 F for 2 hours, then check for doneness. It should be softly set with no ripple when wobbled. Keep cooking in the oven as needed.

Leave at room temp to cool for an hour, then store in the fridge for at least two hours before serving.

To serve, pieces carefully with a sharp knife and garnish with some flaky salt over each slice and creme fraiche on the side. Enjoy!

Notas

A more refined take on a classic British dessert. Thought to have originated in the Isle of Sheppey in Eastern England. It became a common school dessert in the 1960s and can still be found today. This is essentially a caramel custard tart with a really complex flavor coming from a simple ingredient list. It has a really smooth texture and contrasts very nicely with a side of creme fraiche. Use whatever tart / pie crust recipe you’d like, but I’d recommend something more savory and not too sweet, as the filling is sweet enough.