Brown butter miso treacle tart

Method

• step 1

  Combine the flour, sugar and a pinch of sea salt in a large bowl. Add the butter and toss to coat in the flour mixture. Rub the butter into the flour mixture until it resembles coarse breadcrumbs. Drizzle in the beaten egg, then use a knife to mix it in. Once the dough starts to clump together, tip it out onto a worksurface and bring together into a dough. Press into a disc and chill for 1 hr.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured worksurface to about 2-3mm thick. Drape into a 23cm-wide, 3.5cm-deep, loose-bottomed tart tin, pushing it into the edges. Trim away any excess, prick the base all over with a fork, then put in the freezer for 15 mins to chill.

• step 3

  Line the tart case with a large, scrunched sheet of baking paper and uncooked rice or baking beans. Bake for 20-25 mins until the top edge of the pastry is starting to brown. Remove the beans and paper, then bake for 5-8 mins until the base of the tart case is starting to brown.

• step 4

  Remove from the oven and reduce the oven to 160C/140C fan/gas 3.

• step 5

  For the filing, melt the butter in a large pan over a medium heat and cook until browned. The butter will first splutter loudly as the water is cooked off but once it settles and starts to foam look for brown flecks – at this point, remove the pan from the heat. Pour in the golden syrup, treacle, miso and lemon zest, whisking until smooth. Pour in the cream and whisk to combine. Add the eggs, one at a time, whisking until fully combined before adding the next. Tip in the breadcrumbs and stir to combine.

• step 6

  Put the tart case back in the oven and carefully pour in the filling, ensuring it goes right to the rim of the pastry – if the pastry shrank during the initial bake you may end up with a little left-over filling. Bake for 35 mins or until the edges are set and the centre has a gentle wobble. Cool to room temperature, then chill for a couple of hours. Best served within a couple of days, alongside some cream or crème fraîche.