Custard tart with sardine garum caramel from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 34) by Josh Niland

  • limes
  • caster sugar
  • vanilla beans
  • eggs
  • plain flour
  • milk
  • egg yolks
  • sea salt flakes
  • pouring cream
  • garum
  • unsalted butter
  • EYB Comments

    You may use the garum on page 257, and can substitute with fish sauce or grated nutmeg. Pastry calls for frozen flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the garum on page 257, and can substitute with fish sauce or grated nutmeg. Pastry calls for frozen flour.

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