A must-try for all crème brûlée lovers!
This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this delicious tart below!
|RECIPE (8 servings):|
Sweet pastry crust:
125g cold butter
100g icing sugar
50g almond meal
Raspberry crème brûlée filling:
1 vanilla pod
300ml cups heavy cream
160ml cup whole milk
4 large egg yolks, 1 whole large egg
Pinch of salt
Mix the dry ingredients together then add the butter and mix until there are fine crumbs. Add the egg and mix until incorporated. Quickly mould mixture with your hands then film and leave in fridge for 1 hour.
Preheat oven to 175C.
Roll out the dough then fit it into a greased, 9 inch round tart pan. Chill until firm (30 mins roughly).
Prick bottom of crust all over with a fork, then line with parchment and fill with pie weights. Bake until edge is pale golden and side is set, 20/25 minutes. Remove weights and parchment and bake crust until golden, 10 to 15 minutes more. Remove tart crust from oven and reduce temp to 150C.
Split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 mins. Whisk together yolks, whole egg, 6 tbsps sugar and salt, then whisk into cream mixture until smooth.
Place raspberries all over tart crust then pour brûlée filling into shell. Bake until just set but still slightly wobbly in center, 40-45 mins (custard will continue to set as it cools). Let the tart cool to room temp before chilling in the fridge for another 4 hours. Just before serving, sprinkle 2 tbsps brown sugar evenly over top of tart and use a blowtorch to caramelise until brown.
Heat 100g sugar over medium heat, without stirring, until a brown caramel liquid is produced. Pour the caramel on to parchment, once dry, break it up into shards and place decoratively on top of the tart.
Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!
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