Add <quantity>225<unit>g</unit></quantity> of all-purpose flour to a large bowl

Add <quantity>80<unit>g</unit></quantity> of white sugar

Add <quantity>110<unit>g</unit></quantity> of cold butter cut in cubes. Quickly mix by hand until you get a sandy texture

Whisk <quantity>1</quantity> egg and <quantity>2<unit>tbsp</unit></quantity> of milk in a small bowl

Add to the flour mixture. Mix until the dough just starts to come together

Transfer to a clean work surface and knead it until you get a smooth dough. Form a disk

Cut the dough in half and form a ball with each half

Wrap the dough with cling film and refrigerate for 30m to chill

Cut a strip with parchment paper with the height and the length of a <quantity>20<unit>cm</unit></quantity> diameter perforated ring mold

Grease the inside of the mold with melted butter

Place the strip of parchment paper along the inside of the mold

Dust your work surface with all-purpose flour. Place the dough on it and roll it out to an approximately <quantity>½<unit>cm</unit></quantity> thick circle. Gently roll it onto the rolling pin

Place the ring mold on a metal tray and line it with the dough, pressing into the base. Trim the excess dough, leaving a <quantity>1<unit>cm</unit></quantity> lip around the top

Place the dough in the refrigerator for 30m to chill

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Gently puncture the base of the tart shell with a fork

Cover the dough with crumpled parchment paper and fill with raw beans, rice, or coarse salt to add weight

Bake at <temperature>160<unit>°C</unit></temperature> for 20m until light brown. Carefully remove the parchment paper with the weight

Return to the oven and bake for 10m until golden brown and dry. Let it cool down

Scrape off the excess dough around the ring mold with a fine grater

Brush out the crumbs

Brush the baked tart shell with egg wash

Bake for 3m to cook the egg yolk. The pastry tart shell is ready

Change the oven temperature to <temperature>90<unit>°C</unit></temperature>

Add <quantity>105<unit>g</unit></quantity> of caster sugar and a splash of water to a pot

Bring to a boil over medium heat until the caramel reaches <temperature>195<unit>°C</unit></temperature>. Do not stir to avoid crystallization

Slowly and carefully add <quantity>375<unit>ml</unit></quantity> of warm heavy cream

Simmer over low heat, stirring constantly, until the caramel is completely dissolved

Add <quantity>5<unit>g</unit></quantity> of flaky salt. Mix and remove the pot from the heat

Add <quantity>100<unit>g</unit></quantity> of egg yolk and <quantity>65<unit>g</unit></quantity> of caster sugar to a bowl. Whisk well to combine

Slowly pour about <quantity>1⁄4</quantity> of the caramel into the bowl, while whisking, to temper the yolks. Whisk well and pour in the rest

Gently tap the bowl to make the air bubbles rise to the top

Skim off the foam with a spoon

Pass the tart filling through a fine sieve into a container with a spout

Place the tart shell on a baking tray and place it on the oven rack. Fill the shell with the tart filling to the top. Bake for 45m until slightly firm, but still jiggly

Remove the tart from the oven and let it cool completely

Cut yourself a slice. The salted caramel tart is ready

Enjoy with a nice cup of coffee or tea!