Ingredients

Step by step

1. To make the pastry, place the flour, icing sugar and salt in a food processor and process for a few seconds, then add the butter and pulse until the mixture has the consistency of breadcrumbs. Add the egg yolk and iced water and pulse until the dough just comes together. Tip onto a bench, knead lightly, then divide into 2 balls and wrap each loosely in clingfilm. Press to form two flattish discs. Place one in the fridge to chill for 30 minutes and freeze the other for another day.
2. Grease a 23cm x 3½cm deep, round, loose-bottomed tart tin and set aside. Unwrap the refrigerated pastry disc and place it on a lightly floured work surface. Tap the pastry with a rolling pin to soften it slightly, then roll out to about 3mm thick. Drape the pastry over the tart tin, press into place and trim any overhang. Refrigerate for at least 30 minutes.
3. To blind-bake the pastry case, preheat the oven to 200°C, fan 180°C, gas 6. Line the pastry case with baking paper, covering the base and sides, then fill with baking beans. Place on a baking tray and bake for 25 minutes. Remove the beans and paper, return the pastry case to the oven for another 5 minutes or until golden, then remove from the oven. Lower the temperature to 130˚C, fan 110˚C, gas ½.
4. While the pastry case is in the oven, make the filling. Bash the bay leaves lightly using a pestle and mortar, then place in a small saucepan with the cream over a very low heat. When the cream is very hot, turn off the heat and allow the bay leaves to infuse for 10 minutes. Using a hand whisk, mix the egg yolks, muscovado sugar and salt in a medium bowl, then carefully pour the warm cream over the eggs, whisking continuously as you do. Strain the custard into a jug and discard the bay leaves.
5. Keeping the pastry case on the baking tray, rest it halfway onto the middle rack of the oven. Carefully pour the custard into the pastry case, then gently push the tray all the way into the oven. Bake for 50–60 minutes, or until the custard is just set. Remove from the oven and allow to cool.
6. For the crumble, line a baking tray with baking paper. Combine the butter and golden syrup in a small saucepan and place over a medium–low heat to melt. When the mixture begins to bubble, cook for 1 minute, then fold in the cereal and sea salt. Spread out on the baking tray and bake for 10–12 minutes (it can go into the oven with the tart), until golden and bubbling. Remove from the oven and allow to cool before crushing lightly over the baked tart.
7. Slice and serve the tart at room temperature or slightly chilled, with or without whipped cream.