“This tart looks very simple, but it’s a little bit tricky to make. I’m using blind-baked sweet pastry with whisky, rum or madeira added to the caramel. Gentle cooking is required, not too hot an oven, and remember to let it cool before cutting. Lovely with that kick of salt through the mix.”

Serves 10

INGREDIENTS

1 pre-cooked blind-baked 12-inch pastry shelL

280g caster sugar

50ml Madeira, or whatever alcohol you prefer

1 litre double cream

Pinch of good sea salt, optional

70g light brown sugar

9 egg yolks

A few dollops of good crème fraîche

METHOD

Heat oven to 145°C.

In a good pot on a medium heat on the stove, heat the caster sugar to a golden-brown caramel. Do not leave it.

Carefully add the alcohol, then the cream. It will look a bit strange but bring it back to a temperature that will melt the caramelised sugar. Allow to cool slightly.

In a separate bowl, whisk together the light brown sugar and egg yolks. Add the slightly cooled cream and caramel mix, whisking immediately. Add the salt, stir, sieve into a clean pot or jug, then pour into the tart case.

Bake for 35 to 55 minutes, checking all the time. When there is a nice wobble on the tart, it’s ready. Remove from oven, chill and serve with a dollop of good crème fraîche.