Tarte au Sucre

Method

Make a shortcrust pastry by rubbing 125g cold diced butter into 250g flour with 5g salt until breadcrumb texture. Mix in 1 egg yolk and 60ml cold water until the dough comes together, then chill for 30 minutes. Roll out and line a 23cm tart tin, pricking the base lightly. For the filling, cream 100g softened butter with 200g demerara sugar until pale and fluffy, then fold in 150ml double cream and 5ml vanilla extract. Spread the filling evenly over the pastry base. Bake at 190°C for 25-30 minutes until the filling is set but slightly wobbling in the centre and the pastry is golden. Cool in the tin for 15 minutes before turning out. Serve at room temperature or slightly warm.