Preparation

Preparation:

1. Pre heat oven to 190C
2. Chop rosemary
3. Combine egg white and Maldon Salt

Method:
Celeriac

1. Cut the base of the celeriac, and place on a tray
2. Cover the celeriac in a 2cm thick layer of the salt paste, ensuring there are no gaps
3. Place into oven for 2.5 hours.
4. Remove the celeriac from the oven, cut the top off and add a splash of olive oil, rock salt and pepper and mix with a fork.

Preparation

Method

For the pastry

1. Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
2. Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for an hour before using.

For the tart

1. Bring cream to the boil. In a separate bowl, combine egg yolks and 150g sugar.
2. Pour the cream over eggs and sugar. Place 1 Litre of this mixture into bowl and add the Maldon salt.
3. In a separate pan, over a low heat, bring 280g sugar to a dark caramel. Once a dark caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.
4. Remove the skin and large bubbles off of the mixture and cover with cling film to contact. Leave standing for 5 minutes before removing the cling film, taking the small bubbles with it.
5. Pour into two in 10 inch x 3 inch blind baked tart rings and bake at 130 C fan 2 for 40-50 minutes or until set.
6. Leave to stand for an hour before slicing and enjoy with pouring cream