Caramel latte tart with coffee cream

1.In a food processor, combine the flour, sugar and butter. Pulse until crumbs form. Add the egg yolk and water, processing until it just comes together. Knead the dough lightly until smooth. Wrap in cling film and chill for 30 minutes.

2.Roll the pastry out between 2 sheets of baking paper to an even 28cm round. Ease into a 25cm fluted flan pan. Trim the edges and freeze for 30 minutes.

3.Preheat oven to 200ºC. Preheat an oven tray.

4.Bake the pastry blind on the hot oven tray for 15 minutes. Remove the paper and weights, then bake for a further 10-15 minutes until the base is lightly golden. Cool. Reduce oven to 180ºC.

5.To make the filling, combine the cream and coffee in a medium saucepan. Stir on high heat until almost boiling. In a large heat-proof bowl, whisk the caramel and yolks together. Gradually add the cream mixture, whisking to combine. Strain into a jug.

6.Pour the filling into the pastry case. Bake for 30-35 minutes until just set, with a slight wobble in the centre. Cool to room temperature, then chill for 3 hours or overnight.

7.Partially fold the reserved caramel through the thickened cream to create swirls. Dollop over the top of the tart and sprinkle with chocolate curls.