Method

• 1.
  To make custard, place cream and malt in a pan over medium heat. Whisk egg yolks and sugar in a large bowl until smooth. As soon as cream mixture starts to bubble, pour into egg mixture, whisking constantly until combined. Strain, then pour into a clean bowl. Cover surface with plastic wrap to prevent a skin forming. Chill.

• 2.
  For pastry, rub flour, icing sugar and butter with your fingertips to coarse crumbs. Whisk milk and 1 egg in a bowl, then add to crumb mixture. Using a palette knife, cut through mixture until combined. Form dough into a ball. Enclose in plastic wrap. Chill for at least 2 hours.
• 3.
  Grease a 23cm loose-bottom tart pan. Roll out pastry on a floured surface until 2mm thick, then use to line pan, leaving 2cm pastry overhanging. Prick base with a fork. Line with baking paper and fill with baking weights, then freeze for 1 hour.
• 4.
  Preheat the oven to 160°C. Bake tart for 20 minutes, then remove weights and paper. Bake for 15-20 minutes until golden. Brush with beaten egg and bake for a further 3 minutes to seal. Set aside to cool. Trim overhanging pastry with a serrated knife. Reduce oven to 120°C.
• 5.
  Spread the cooled pastry case with jam, then place on a baking tray. Cover jam with custard. Bake for 4 hours or until set but with a slight wobble in the centre. Set aside to cool slightly. Chill for at least 2 hours.
• 6.
  Sprinkle extra caster sugar over tart. Brown using a blowtorch until caramelised.