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Mix the flour, sugar and salt together in a mixer.
Photo Mark Moriarty
Stout and Roasted Barley Caramel Custard Tart
Try this dessert recipe for stout and roasted barley caramel custard tart, a celebration of Irish ingredients with a modern twist by chef Mark Moriarty of two-Michelin-starred The Greenhouse, Dublin.
16 March, 2021
serves for
8
ingredients
Pastry:
All purpose flour
450g
Butter
220g, soft
Icing sugar
150g
Eggs
2
Kosher salt
a pinch
Custard:
Cream
1 L
Caster sugar
200g
Egg yolks
12
Icing sugar
50g
Guinness
1 L, reduced to 100 ml
Balsamic vinegar
2 tbsp, aged
Irish whiskey
2 tbsp
Preparation
Step 01
Step 02
Add the soft butter and mix to a crumb, bind with the eggs and rest overnight in fridge.
Step 03
Roll the pastry thinly and line a tart case. Blind bake at 160c for 25-30 mins until golden brown.
Step 04
Roast the barley in an oven until dark in colour. Warm the cream over low heat and add the roasted barley, season with the reduced Guinness and allow to infuse for 1 hour.
Step 05
Heat the sugar until a dark caramel is formed, strain the barley and Guinness cream into this and bring to the boil, pass through a sieve.
Step 06
Mix the egg yolks and icing sugar, blend this into the warm caramel cream, season with balsamic, salt and whiskey. Remove any air bubbles.Â
Step 07
Pour into prebaked case and cook at 100c for 40mins until just set, allow to cool to room temperature before cutting.
