Red Currant Bakery

Graham Cracker Crust
0 Preheat the oven to 350 F and place a rack in the center of the oven.
2 Blend the graham crackers in a blender until they become a fine powder, similar to flour.
3 In a medium bowl stir together the melted butter, sugar, salt and vanilla. Pour in the ground up graham crackers and use a fork to mix everything together.
4 If it's too dry add a little more butter but be careful not to make it too wet. It should still seem crumbly.
5 Pour the mixture into the tart pan. Press most the crust into the sides of the pan first and then the rest across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don't get a super thick pastry corner. Make sure the crust is reaching at least 1.5" up the side of the tart pan. 
6 Place the tart in the fridge to chill for 30 minutes.
7 Once chilled, place the tart on a baking sheet and bake in the already hot oven at 350 F for 15 minutes.
8 Set the tart shell a side to cool down.
Maple Latte Custard
10 Turn the oven to 265 F.
11 In a medium pot, whisk together the whole milk, heavy cream, and maple syrup. Place over medium heat until it starts to steam.
12 While the milk is heating, separate the 6 eggs. Place 6 egg yolks in a medium heat safe bowl along with the salt and whisk until smooth.
13 Place the bowl with the egg yolk mixture on a damp rag to prevent it from spinning.
14 Once the milk is steaming, remove it from the heat and slowly stream it into the egg yolk mixture while constantly whisking the egg yolks.
15 Continue to pour and whisk until all of the milk has been added in.
16 Then pour the custard mixture back into the pot.
17 Place the pot back on the stove and heat over low heat.
18 Switch to using a rubber spatula to stir the custard in a figure 8 pattern, making sure to scrape the bottom and sides of the pot as you stir.
19 Once it starts to feel thick, and the little bubbles have mostly disappeared from the surface, remove it from the heat. 
20 Pour the custard through a fine mesh the sieve into the same bowl and add in the espresso and vanilla, and whisk to combine.
Bake
22 Place the par baked shell onto a baking tray and place it on the oven rack, pull the oven rack out half way.
23 Pour the cooked custard into the tart shell and carefully push the rack into the oven.
24 Bake for 50 minutes. It's still going to look very wobbly only about an inch in from the edge of the crust will look stable - just trust.
25 Once baked, carefully remove the pan from the oven. 
26 Leave it to cool for about 30 minutes at room temperature then transfer it to the fridge to set for at least 6 hours until it doesn't wiggle and jiggle anymore.
Serving
28 The tart should pop out pretty easily after having chilled in the fridge. Carefully while holding on to the outer edge of the pan with one hand, place your other hand under the base and gently press up. The tart should pop out.
29 Use a long thin knife or serving spatula to remove the base. Then place the tart on the dish you plan to serve it from. If this makes you nervous, you can always leave the tart on the base and if you used a pie pan you can just serve it straight from the pan.
30 Sprinkle the top with flakey sea salt just before serving. Cut the tart with a long sharp knife into 12 even slices. Serve cold and store any leftovers in the fridge.