Mick's Nan's Caramel Tart

2 hrs 20 min + 1 hr chill

A caramel custard tart with a buttery pastry crust and torched meringue topping.

prepPreheat oven to 190°C / 375°F
prepGrease a 25 cm loose-bottomed tart pan
225 g plain flour	Pulse flour, icing sugar & chilli; add butter & blitz	Add egg yolk & water, blitz, shape into disc & wrap	Chill pastry 30 min	Roll pastry, line tart pan, trim & chill 15 min	Blind bake 190°C / 375°F, 15 min; remove weights, bake 10 min	Spoon custard into tart shell, cool & chill 1 hr	Spread meringue over filling, torch or grill until golden, serve
2 tbs icing sugar
1 pinch chilli powder (optional)
125 g chilled salted butter, chopped
1 egg yolk
40 ml iced water
500 ml full-cream milk	Heat milk, butter & vanilla to just below boiling	Remove from heat, stir in brown sugar	Slowly pour milk mixture into eggs, whisk to combine	Pour back into saucepan, whisk over medium-low heat 3 min
40 g salted butter
2 tsp vanilla extract
300 g brown sugar
6 egg yolks	Whisk egg yolks & flour until creamy
50 g plain flour
6 egg whites	Beat egg whites until soft peaks form	Add caster sugar 1 tbs at a time, beat 8 min until dissolved
330 g caster sugar

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