Vanilla custard and burnt-toffee tart

1.For sweet pastry, place flour on a work surface, add sugar and butter and rub in butter with your fingertips until coarse crumbs form. Add yolks, 2 tbsp iced water and a pinch of salt and lightly knead with the heel of your hand until the pastry just comes together. Flatten into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Roll out pastry on a lightly floured surface to 5mm thick and line a 23cm-diameter, 3-3.5cm-deep loose-bottomed fluted tart tin, trim edges and chill until firm (2 hours).

2.For vanilla custard, whisk egg yolks and sugar in a bowl to combine. Add creams and vanilla and whisk to combine, then transfer to a jug and refrigerate until froth settles (30 minutes), then skim froth from surface and strain mixture through a fine sieve.

3.Preheat oven to 190°C. Blind-bake tart until golden on the edges (15-20 minutes), remove paper and weights and bake until golden (5-6 minutes). Reduce oven to 140°C, brush base with eggwhite, bake for 1 minute to seal, then pour cream mixture into pastry case and bake until just set with a very slight wobble in the centre (40-50 minutes). Cool to room temperature, then refrigerate to chill (1 hour). Dust with sugar and caramelise top with a blowtorch. Serve warm, or refrigerate to firm up (30 minutes) before serving.