Caramel Pie - Home Sweet Home Bake Along - 38/100

This pie (well, tart) is one of the few bakes that gets better with time and with repeated tastings.

Initially, I felt it was a bit of a palaver, and my tastes of the filling didn't excite me, but 18 hours later, after the first slice, I was softening to it.

A second (ahem, third) slice another 24 hours later was delightful, the pastry was slightly more tender (it was rather hard initially,) the flavours blended and mellowed. Yum.

My pie is much darker in colour to both Gill's and the one pictured in the book, but that's because I wanted a really intense caramel flavour, so held my nerve until it was about half a second away from burnt before adding it to the custard.

It tastes like a cross between a creme caramel and a banoffe pie, with the best of both.

For the crust
110g cold unsalted butter, cubed
225g plain flour
80g caster sugar
1 large egg
For the custard filling
400g caster sugar
60g plain fllour
500ml whole milk
4 large egg yolks
60g cornflour
pinch salt
100ml water
For the topping and decoration
350ml double cream (I only used 225ml, which was plenty)
20g dark chocolate
20g chopped mixed nuts, toasted (I omitted these - I couldn't see a need for them)

Next up: S'mores Brownies

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