Salted Caramel Tart with Candied Orange Peel

Add 225 g of all-purpose flour to a large bowl

Add 80 g of white sugar

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

Whisk 1 egg and 2 tbsp of milk in a small bowl

Add the beaten egg to the bowl with the flour, sugar, and butter. Mix until you get a lumpy dough

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

Peel 1 orange and remove any white pith with a knife. Thinly slice the peel into a fine julienne

Add to a small saucepan. Cover it with water and bring to a boil over medium heat. Boil for 3m to remove the bitterness

Cut off the top and the bottom of the orange, and remove the peel by curving the knife in the shape of the fruit. Cut between white membranes to extract the orange wedges

Strain the orange peel and discard the water

Small dice the orange wedges

Add ⅓ cup of water, ⅓ cup of white sugar, and the orange peel to a warm, small saucepan over medium heat. Boil while mixing until the peel is tender and the syrup becomes sticky

Transfer to a bowl or container. The candied orange peel is ready

Cut a strip with parchment paper with the height and the length of a 20 cm 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 ½ cm 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 1 cm lip around the top

Place the dough in the refrigerator for 30m to chill

Preheat the oven to 160 °C

Add 105 g of caster sugar and a splash of water to a pot

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

Slowly and carefully add 375 ml of warm heavy cream

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

Add 5 g of flaky salt. Mix and remove the pot from the heat

Add 100 g of egg yolk and 65 g of caster sugar to a bowl. Whisk well to combine

Slowly pour about 1⁄4 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

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 160 °C 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

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

Cut yourself a slice. The salted caramel tart is ready

Sprinkle powdered sugar over the tart slice, forming a thin and even layer

Caramelize the sugar with a blowtorch until deep brown

Top with 1 tsp of the diced orange wedges. Add 1 tbsp of whipped cream and garnish with the candied orange peel to taste

The salted caramel tart with candied orange peel is ready! Enjoy!