For the tart base:
- Butter-100 gms
- Icing sugar/powdered sugar-1/2 cup+2tsp
- Vanilla essence- 1 tsp
- Egg yolk- 1 (room temperature)
- Egg yolk from hardboiled egg- 1(boil egg, cool and peel off skin and get the yolk)
- Cake flour- 1 3/4 cup
- Salt- a pinch
For the filling:
- Milk- 1 1/2cups
- Brown sugar- 1/4 cup
- Sugar- 2 tbsps
- Custard powder- 2 tbsps
- Vanilla essence- a tsp
- Molten chocolate or ganache- 2 tbsp
- Whipped cream- 1/4 cup
For the tart shell/ base:
- Sift cake flour and salt.
- Mix in a bowl, room temperature butter, Icing sugar, vanilla essence, flour, grated boiled egg yolk, egg yolk (raw), everything all at once.
- Once mixed together well, transfer onto a peice of cling wrap and wrap the dough and refrigerate for 2 hours.
- After two hours, powder the counter with all purpose flour( not cake flour) and roll the dough about 1/8 th inch of thickness. Line an 8 inch tart pan bottom and sides and cut off the excess for a neat finish.
- Bake in a preheated oven for about 20 minutes until golden brown.
- Take off from the oven.
- Cool till the filling is ready.
- Heat milk.
- While the milk is heated, mix custard powder and half cup milk together.
- Add brown sugar to the custard mixture.
- Add this to the boiling milk.
- Stir constantly till the mixture starts to thicken.
- Add sugar if required.
- Off the flame.
- Add vanilla essence.
- Cool the mixture.
- Then pour the caramel custard filling on to the tart base. If poured while still hot, the tart base will absorb the moisture and get soaked. So make sure, both the base and the fillling is cooled completely before the base is filled.
- Draw a big spiral with molten chocolate or ganache and drag a knife gently over the chocolate from centre of the the spiral towards outside of the circle. Do many such knife movements to create a web effect.
- Pipe some rosettes around the border with whipped cream.
- Serve chilled and enjoy.