Method:

To make the pastry:

1. Place the butter in the bowl of a stand mixer fitter with a paddle, and begin to work on a low speed until soft then add the sugar and milk and continue mixing until combined.
2. Scrape down the sides and gradually add the egg, making sure it is incorporated with each addition.
3. Continuing on a slow speed, add the flour, a little at a time, until combined.
4. Remove from the mixing bowl and shape into a disc and wrap tightly. Store in the fridge for an hour or two to rest.
5. Remove the pastry from the fridge to temper at room temperature. On a sheet of parchment paper, roll to 0.5cm thick. Making sure that the sheets are large enough to cover a tart mould with an overhang.

To blind bake the tarts:

1. Lightly grease the inside of a tart mould with the spray oil, then place a small square of parchment paper on the base.
2. Line the tart moulds pressing the pastry into the grooves.
3. Layer cling film onto the tart, place a rejected napkin on top, fill the covered line tart with baking rice and press down on the edges of filled tart with your fingers. Add a few metal cups to add a little extra weight.
4. Bake at 150C / 100% Humidity / fan4 / 50 mins, you are looking for a light golden colouring all over.
5. Remove the rice, patch with tart trim (if necessary) and continue baking at 150C/ 0% humidity/ fan3/ 10 – 15mins until cooked (especially the centre.
6. While warm, egg wash with egg yolk and bake 90C/ 0% humidity / fan2/ 10mins

Caramelised Custard:

1. Pour the cream into a large pan and heat gently
2. In a large bowl, lightly whisk the egg yolks, 100g caster sugar and muscavado.
3. Make a caramel: place 100ml of water while Ito a small pan, and while on a medium heat, rain in the 250g caster sugar, stirring to dissolve. Then turn up the heat and boil to create a dark caramel
4. Once the desired colour is achieved, carefully pour in the warmed cream a little at a time. It will boil up and spatter so take care and stand back. Stir to make a smooth caramel sauce.
5. Remove the caramel sauce from the heat and pour over the egg mixture, whisking all the time. Add the salt into sugar, stir to fully combine.
6. Pour into the pre-baked pastry whilst the case is in the oven (this is to ensure there is no spillage of the filling and allows you to fill it to the top of the pastry).
7. Bake in the oven for 95°C for 2 hours and then check the wobble and add on more time if needed (look for a soft set but with no ripple).
8. Leave at room temp to cool for an hour, then store in the fridge for min 2 hours before slicing.
9. Cut carefully with a sharp knife and serve, sprinkled with a little Maldon salt and with a blob of crème fraîche on the side.