1 tbspsugar alternativesuch as Zusto, as recommended by the restaurant
Instructions
To make the pastry, mix all the ingredients in a food processor until a soft dough forms. Roll the pastry out to 3mm thick and then gently lay in a 28cm tart dish, lined with baking paper and buttered. Ensure the edges rise up to at least 3cm and pop into the freezer for at least 2 hours.
Preheat the oven to 160°C/140°C (fan)/gas mark 3.
Put all the filling ingredients into a heavy-based saucepan on a medium heat and whisk until the mixture thickens like a custard, but don’t allow it to boil. Remove from the heat and pour into the frozen pastry case and cut the pastry at the edge of the cream before baking it for 25 minutes. Let it cool down completely and store in the fridge for at least 4 hours before serving.
To serve, sprinkle with a little sugar alternative (such as Zusto) and either use a blow torch or pop under the grill for a minute to caramelise before serving.