Salted Caramel Cream
|Gelatin leaves||2 (If Powdered Gelatin: Use Half An 11-G Sachet And Follow Maker'S Instructions For Dissolving)|
|Whipping cream||9 Fluid Ounce (250 Milliliter)|
|Caster sugar||3 1⁄2 Ounce (100 Gram)|
|Slightly salted butter||2 1⁄4 Ounce, cut into small pieces (60 Gram)|
|Sea salt||1 Pinch|
Soften the gelatine leaf by soaking in cold water. (If using powdered gelatine, follow the maker's instructions for dissolving.)
Bring the cream to the boil.
Put the sugar in a separate pan without any liquid and bring to the boil, stirring continuously with a wooden spoon to obtain a caramel, then add the hot cream to lower the cooking temperature and give the caramel the required consistency.
Put the egg yolks in a heatproof bowl and add the caramel mixture, beating briskly with a balloon whisk.
Return the mixture to the pan and stir over low heat until it thickens and coats the back of a spoon.
Squeeze the excess water from the gelatine and add to the pan with the butter and sea salt. (If using powdered gelatine, add the dissolved powder to the pan.)
Process in an electric blender and leave to cool.
When the cream begins to set, turn into the cooked tart base, spread evenly with a palette knife and chill in the refrigerator.