Crème Brûlée Tart

Published on by couscousandpudding

Crème Brûlée Tart

 

 

creme brulee tart

 

Caramelised sugar makes a decorative topping and contrasting texture to the creamy, melt in the mouth filling in these tarts. For another crème brûlée dessert view my delicious white chocolate crème  brûlée (Recipe here). These tarts are excellent and make a very nice dessert.

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tarte a la creme brule

 

Ingredient:

 

 Shortcrust pastry

4 eggs yolks

50g caster sugar

400ml double cream

1 tsp vanilla essence

 

Demerara sugar for sprinkling

 

Methode:

 

Line a tart tin with the shortcrust pastry

Bake in the oven for 15min, remove the foil and cook for a further 10min.

Make the filling: place the egg yolks and caster sugar in a bowl and beat until thick and pale.

Heat the cream and vanilla essence in a saucepan until just below boiling point, then pour it onto the egg mixture, whisking constantly.

Return the mixture to a clean saucepan and bring to just below boiling point, stirring, until thick. do not boil.

Pour the mixture into the tart case. leave to chill for hours.

 

Sprinkle the tarts with demerara sugar  and caramelised using a blow torch or under a grill.

 

 creme brulee tartstarte a la creme brulee

Published on Sweet Pies

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Comment on this post

samia 10/20/2010 10:37


amazing,i like it