Ingredients
Method
1.Make pastry. Process flour, sugar, rind and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Knead dough on a floured surface until smooth. Wrap in plastic wrap, refrigerate 30 minutes.
2.Grease two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
3.Divide pastry in half. Roll one half between sheets of baking paper until 3mm (¹/8-inch) thick. Cut out 12 x 6cm (2¼-inch) fluted rounds; press rounds into pan holes. Prick bases of cases well with a fork. Repeat with remaining pastry. Refrigerate 30 minutes.
4.Preheat oven to 160°C (140°C fan forced).
5.Combine cream, milk and rind in a small saucepan, bring to the boil. Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Gradually beat hot cream mixture into egg mixture, allow bubbles to subside. Strain custard into a medium jug, pour into pastry cases.
6.Bake tarts about 25 minutes. Cool. Refrigerate 2 hours.
7.Make toffee. Stir sugar and the water in a medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, boil, uncovered, without stirring, until golden brown. Pour toffee on a greased oven tray to set. Break toffee into large pieces, process until chopped finely.
8.Remove tarts from pan, place on an oven tray. Sprinkle custard with toffee, using a blowtorch, heat until toffee caramelises.
You can use just one 300ml carton of cream for this recipe.. Blowtorches are available from kitchenware and hardware stores. These tarts are best eaten on the day they are made. If the weather is humid, caramelise the toffee about 30 minutes before serving.
Note
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