CREME BRÛLÉE TART RECIPE

creme bluree

First time I made a Creme Brûlée tart, I was very impressed. It tasted great. One piece is never enough! I shared some with my neighbor and she asked me to make another one for her. The 3rd time I made it for my friend and her family when they came over for lunch. They LOVED it. The 4th time I took some pictures and sent it to work with my husband. Everyone said it was AMAZING!

creme bluree2

Ingredients

SWEET TART PASTRY

1 1/2 cups (225 g) all-purpose flour
1/4    teaspoon salt
1/3    cup (50 g) confectioners’ (icing) sugar
1/2    cup (125 g) cold butter, cut in small cubes
1        large egg yolk
2        tablespoons water, as required

Instructions

Mix flour, salt, and confectioners’ sugar in a food processor and pulse a few times. Then add the butter and pulse until it resembles fine bread crumbs

Add the egg yolk and pulse until the ingredients come together.

Add the water and pulse until become smooth dough.

Press into a disc, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 325 F (170 C).

Lightly grease a 9-inch (23-cm) tart pan with removable base and set aside.

Roll out the pastry on a lightly floured work surface to 1/8 inch (3 mm) thick. Fit into the tart pan and refrigerate for 30 minutes.

Remove the tart from the refrigerator, cover with a piece of parchment paper and fill with pie weights or dried beans.

Bake for 25 minutes, or until light golden brown. Leave to cool on the wire rack while you prepare the filling. Leave the oven at the same heat.

VANILLA CUSTARD FILLING

Ingredients

5         large egg yolks
1/3     cup (70 g) superfine (caster) sugar + 2 tablespoons
1 1/4 cups (300 ml) heavy (double) cream
2/3    cup (150 ml) milk
1         vanilla pod, split lengthwise and seeds scraped out, or 1 teaspoon vanilla extract

Instructions

Beat the egg yolks and 1/3 cup sugar with a whisk attachment in an electronic mixer on medium high speed until pale and creamy.

Heat the cream, milk, and vanilla pod and seeds in a small saucepan over medium-high heat and bring to a boil. Turn off the heat and remove from the heat. (Add vanilla extract if using)

Slowly pour the hot cream mixture into the egg yolks, with the mixer is running on medium high speed, whisking until incorporated.

Remove foam and strain the custard through a fine mesh sieve and discard the vanilla pod. Pour the custard into the prepared tart case.

Bake for 40 minutes, or until set. Remove from the oven and allow to cool to room temperature in pan on a wire rack. Refrigerate for 1 hour, or until chilled and set.

Preheat the broiler to high. Remove the tart from the refrigerator and sprinkle the top with the remaining sugar. Cover the pastry edges with foil to prevent them from burning.

Place the tart on the highest shelf underneath the grill and cook for 1 minute, or until the sugar melts and turns golden brown.

Recipe from THE GOLDEN BOOK OF BAKING

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s