This recipe from Sift magazine, shared with us by Lori Rice, explores the unique flavors to be found when full-bodied beer is used in baking. Creamy milk stout's subtle bitterness, added to luscious caramel filling, is nestled into a sugar cookie crust for a fun, adult twist on an elegant pastry.
To make the crust: In a large bowl, beat the butter, sugar, and salt together until light.
Add the egg and mix to combine; scrape the sides and bottom of the bowl. Add the vanilla and, with the mixer on low, gradually add the flour.
Mix, scraping once more, until the dough comes together.
Preheat the oven to 375°F.
Transfer the dough to an ungreased 10" fluted tart pan with a removable bottom or a 10" springform pan. Press the dough evenly across the bottom and 1" up the sides.
Prick the dough all over with a fork and place in the freezer for 10 minutes.
Cover the crust with foil or parchment. Fill to the rim with pie weights, rice, or dried beans. Bake for 25 minutes, until golden brown.
Remove from the oven and let cool until the foil or parchment and the weights can be removed. Allow the crust to cool completely.
For the filling: In a medium saucepan over medium heat, combine the cream, brown sugar, corn syrup, butter, granulated sugar, and salt. Cook, stirring constantly, until the sugar is dissolved and the butter is melted, about 5 minutes.
Remove the pan from the heat and stir in the stout. Return to medium heat and insert a candy thermometer. From this point forward, don't stir.
Allow the mixture to come to a boil, watching closely at first because the beer will foam. Reduce the heat to medium-low if needed. Cook the caramel to 248°F; this can take 30 to 45 minutes.
Once the caramel reaches 248°F, remove the pan from the heat and stir in the vanilla. Carefully pour the hot caramel into the cooled crust.
Let cool for at least an hour, until firm enough to slice. Just before serving, sprinkle with flaky sea salt.
Store, covered, at room temperature for up to 3 days, or refrigerate for up to 10 days.
