Crème Brûlée Tart Recipes

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CREME BRULEE TART RECIPE - (4.5/5)



Creme Brulee Tart Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 14

TART SHELL:
1 1/4 cups flour
2 tablespoons flour
1/4 teaspoon salt
1 stick (8-tablespoons) cold butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water
CUSTARD FILLING:
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt

Steps:

  • Tart shell: Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea sized lumps of butter. Add 3 tablespoons water and stir into flour until incorporated. Gently squeeze a small handful of dough. If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring with each addition. Do not overwork dough or pastry will be tough. Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch dish. Chill dough, wrapped in plastic, until firm, at least 30 minutes. Roll out dough onto a floured surface with a floured pin into a 13-inch round. Fit dough into tart pan and fold overhand inward to reinforce side. Chill until firm, about 30 minutes. Lightly prick bottom of shell all over with fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes. Carefully remove weights and parchment and bake until golden, 10 to 15 minutes more. Remove tart from oven and reduce temperature to 300°F. Filling: While shell bakes, 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 steep off heat 30 minutes. Whisk together yolks, whole egg, 6 tablespoons sugar, and salt, then whisk into cream mixture until smooth. Strain through a fine mesh sieve. Put tart shell in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes. Remove tart and cool on rack 30 minutes. Remove side of pan and cool to room temperature for 1 hour or more. Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

CRèME BRûLéE TART



Crème Brûlée Tart image

More than 30 years ago, Michael McCarty opened Michael’s, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.

Provided by Melissa Roberts

Categories     Egg     Dessert     Bake     Anniversary     Birthday     Engagement Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 18

For tart shell:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water
For custard filling:
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt
Equipment:
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom
pie weights or dried beans
a small blowtorch

Steps:

  • Make tart shell:
  • Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
  • Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
  • Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
  • Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
  • Remove tart shell from oven and reduce temperature to 300°F.
  • Make filling:
  • While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
  • Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
  • Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
  • Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

CREME BRULEE TART



Creme Brulee Tart image

Provided by Food Network

Categories     dessert

Time 1h33m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 pound puff pastry
1/2 to 3/4 cup fruit, such as sliced strawberries, apricots, ripe pears, raspberries, or blueberries (a mixture is nice)
Creme Brulee, recipe follows
1/4 cup sugar
6 egg yolks
1/2 cup sugar
3 cups heavy cream
1 vanilla bean, split
7 tablespoons unsalted butter, softened

Steps:

  • Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.
  • Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.
  • Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.
  • In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.
  • Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.
  • When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

CRèME BRûLéE TART



Crème Brûlée Tart image

Crème brûlée isn't exclusive to fancy restaurants-not when you have this recipe in your kitchen. Using a simple list of ingredients-we're talking, eggs, vanilla, sugar and cream-you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don't worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don't wait for a special dinner out to indulge in crème brûlée; you're perfectly capable of making this dessert even on a whim, and we'll walk you through every step of the process.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 12

Number Of Ingredients 13

1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 egg yolks
1 egg
3 tablespoons sugar
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons sugar

Steps:

  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
  • Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
  • Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
  • Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
  • Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

TURBINADO CREME BRULEE TART



Turbinado Creme Brulee Tart image

This tart marries classic creme brulee with an orange-scented cheesecake, all finished with a shiny, caramelized cap of turbinado sugar.

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 8 servings

Number Of Ingredients 12

5 ounces lowfat honey graham crackers (9 rectangles or 1 package from a 3-package box)
1 tablespoon turbinado sugar
1/8 teaspoon fine sea salt
3 tablespoons (1 1/2 ounces) unsalted butter
1/2 teaspoon pure vanilla extract
9 tablespoons (4 ounces) turbinado sugar
1/2 cup (4 ounces) 2-percent Greek yogurt
1 teaspoon pure vanilla extract or vanilla bean paste
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
3 large eggs, at room temperature
One 8-ounce package full-fat cream cheese

Steps:

  • For the crust: Position a rack in the center of the oven and preheat the oven to 375 degrees F.
  • Place the graham crackers, sugar and salt in the bowl of a food processor. Process until the crumbs are very fine, about 1 minute. Dump the crumbs into a medium bowl, then dust out the bowl of the food processor with a paper towel, and place the bowl and blade back on the machine.
  • In a small heatproof bowl, combine the butter, 2 teaspoons water and the vanilla extract. Heat in the microwave on high power until the butter melts, about 45 seconds. Stir to blend, and then pour into the crumbs. Use a fork to toss the mixture until its evenly moistened; when you grab a fistful of crumbs and squeeze, it should hold together like damp sand (if not, add a bit more water, 1/2 teaspoon at a time, until you get there). Turn the crust mixture into the tart pan, and pat into the bottom and up the sides of the pan. Use a flat-bottomed measuring cup to press the crust firmly into place. Bake until lightly golden, fragrant and firm, about 8 minutes. Cool on a wire rack while you prepare the filling.
  • For the filling: Reduce the oven temperature to 300 degrees F. In the bowl of the food processor, grind 6 tablespoons of the sugar until noticeably finer, about 1 minute (you'll notice a bit of sweet smoke rising up into the air from the processor-this is the sign that the sugar is breaking down). Add the yogurt, vanilla extract, orange zest, salt, eggs and cream cheese. Blend until perfectly smooth. Pour the filling into the prepared crust.
  • Bake until the filling is set at the edges but still quite wobbly towards the center, about 30 minutes.
  • Cool the tart on a wire rack for about 15 minutes. Transfer to the refrigerator and chill uncovered until very firm, at least 4 hours or up to overnight.
  • Remove the ring from the tart pan and place the tart on a heatproof serving platter. Sprinkle the remaining 3 tablespoons sugar over the surface of the tart and smooth it out evenly, covering the entire surface. Use a kitchen torch to melt and caramelize the sugar, scorching a bit in spots. Let the sugar harden for a few minutes, then cut and serve.

Nutrition Facts : Calories 303 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 113 milligrams, Sodium 244 milligrams, Carbohydrate 30 grams, Protein 6 grams

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Broil     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
  • For filling:
  • Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

CRèME BRûLéE TARTLETS



Crème brûlée tartlets image

We combine a smooth and creamy classic French dessert with crisp golden pastry in these decadent caramel puds

Provided by Good Food team

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

175g plain flour
100g cold butter , cubed
2 tsp caster sugar
zest ½ orange
1 egg yolk , beaten with 2 tbsp cold water
300ml carton double cream
1 vanilla pod , halved lengthways
3 egg yolks and 1 whole egg
2 tbsp caster sugar
sunflower oil , for greasing
85g caster sugar

Steps:

  • Put the flour, a pinch of salt and the butter in a food processor and pulse until it resembles fine crumbs. Add the sugar and orange zest, and briefly pulse again. Pour in 2 tbsp of the egg mixture and pulse until the dough comes together, adding more liquid if needed.
  • Roll out the pastry on a lightly floured surface and use to line four deep-fluted tartlet tins (8 x 3cm). Place the tins on a tray and chill for 30 mins. Heat oven to 190C/170C fan/gas 5. Line each pastry case with baking parchment and fill with baking beans. Bake for 10-15 mins, until the sides are set. Remove the parchment and beans and cook for 5-10 mins. Leave to cool. Can be made up to 1 day ahead at this stage and be stored in an airtight container. Lower the oven to 150C/130C fan/gas 2.
  • Pour the cream into a heavy-based saucepan, scrape in the seeds from the vanilla pod, then throw in the 2 halves of the pod. Heat until small bubbles begin to form around the sides of the pan, then leave to infuse for 5 mins. Remove the pod. In a bowl, beat together the egg yolks, whole egg and sugar. Keep stirring, then pour in the cream, mixing until combined. Strain through a sieve into a jug. Pour the custard into the tart shells, then bake for 18-22 mins until almost set (they should be quite wobbly in the centre but will firm up on cooling). Leave to cool completely, then chill for 30 mins.
  • Meanwhile, make the caramel topping. Grease a lipped metal baking tray with a little oil. Tip the caster sugar into a frying pan with 3 tbsp water and heat gently until the sugar starts to melt. Don't be tempted to stir the sugar, as this can encourage the caramel to crystalise. However, you can tilt the pan to move it around. Once the sugar is almost melted, turn up the heat and bubble the caramel to a deep golden-brown colour. Quickly tip onto the greased tray and leave to cool completely. Once cool, turn the tray upside down and tap to release the caramel. Break into pieces, then whizz in a food processor until you have fine crystals.
  • Heat the grill. Scatter a thick layer of caramel crystals over the surface of each tart, and pop a collar of foil around the top edge of the pastry. Place under the grill, not too near the heat source, and let the caramel melt - watch carefully as they will burn easily. Leave to cool, then chill for 30 mins or until ready to serve.

Nutrition Facts : Calories 947 calories, Fat 69 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

This lemon crème brûlée dessert takes some time to prepare, but is well worth the trouble. Also, I recommend making an angel food cake with the egg whites that are not needed in this recipe.

Provided by bek_127

Time 6h

Yield 16

Number Of Ingredients 17

2 cups all-purpose flour
6 tablespoons confectioners' sugar
2 teaspoons lemon zest
½ teaspoon salt
¾ cup cold unsalted butter, cubed
2 large egg yolks
4 teaspoons lemon juice
2 medium lemons
2 cups heavy cream
2 cups milk
2 teaspoons vanilla bean paste
10 large egg yolks
1 ½ cups white sugar
½ cup lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
½ cup white sugar

Steps:

  • Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
  • Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
  • Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
  • While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
  • Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
  • Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
  • Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
  • When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 44.9 g, Cholesterol 219.7 mg, Fat 23.7 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 13.9 g, Sodium 105.4 mg, Sugar 29.5 g

GOOSEBERRY CRèME BRûLéE TART



Gooseberry crème brûlée tart image

Seasonal berries and sweet pastry make a stunning dessert for a dinner party - blowtorch for a beautifully crisp cracked sugar topping

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 6

450g gooseberries
200g white caster sugar
4 eggs
100ml double cream
500g block sweet pastry
flour , for dusting

Steps:

  • Tip the gooseberries into a saucepan with 100g of the sugar and 100ml water. Simmer for 8-10 mins until the fruit is soft and the juices are syrupy. Tip the fruit into a sieve set over a jug and leave to strain - you will need about 150ml of the syrupy juices. Tip the pulp into a bowl and leave to cool.
  • In a separate bowl, beat the eggs with 50g of the sugar, then beat in the cream and gooseberry syrup. Strain through a sieve into another jug and set aside.
  • Heat oven to 160C/140C fan/gas 3. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, leaving a slight overhang. Line the tart with foil and fill with baking beans. Bake for 10 mins, then discard the foil and beans, and bake for another 20 mins. Remove from the oven and leave to cool.
  • Reduce oven to 150C/130C fan/gas 2. Spread the pulp evenly over the base of the tart, then carefully pour the cream mixture over it to create 2 layers. Bake for 35-40 mins until the cream layer has the slightest wobble to it. Remove from the oven and trim the pastry edges. Leave to cool completely, then scatter over the remaining sugar, caramelise with a blowtorch, if you like, and serve straight away.

Nutrition Facts : Calories 467 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

PEAR CRèME BRûLéE TART



Pear Crème Brûlée Tart image

Another creation out of the cooking light series! issue from December 2009. A yummy crème brûlée custard topped with beautifully sliced pear, and a glazed sugar sauce caramelized to perfection:)

Provided by -BreanneMarie-

Categories     Tarts

Time 1h30m

Yield 8 Wedges, 8 serving(s)

Number Of Ingredients 17

1 tablespoon granulated sugar
1/4 teaspoon salt
4 ounces all-purpose flour (about 3/4 C. plus 2 Tablespoons)
1/4 cup chilled butter, cut into small pieces
2 tablespoons ice water
cooking spray
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups 2% low-fat milk
1 (4 inch) vanilla beans, split lengthwise
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium pears, Peeled, Cored, and halved
1/3 cup granulated sugar

Steps:

  • preheat oven to 400.
  • To prepare pastry, place first 3 ingredients in a food processor; pulse to combine. Add butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 2 tablespoons ice water through food chute, processing just until dough starts to come together. Turn dough out onto a piece of plastic wrap; press into a disk. Cover and chill 10 minutes in the freezer. Place dough between 2 sheets of plastic wrap; roll dough into a 10-inch circle. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray; pierce dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.
  • To prepare pastry cream, combine brown sugar, 3 tablespoons flour, and 1/8 teaspoon salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan; cook 2 minutes or until mixture reaches 185° and coats the back of a spoon, stirring constantly. Discard vanilla bean. Spread pastry cream onto a baking sheet; cover entire surface with plastic wrap. Refrigerate 20 minutes or until chilled. Spread pastry cream evenly into tart shell; cover and chill at least 2 hours or until set.
  • To prepare topping, combine juice, cinnamon, nutmeg, and pears; toss well to coat. Place pears, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 45 minutes or until tender. Cool completely; thinly slice. Place on paper towels; pat dry with additional paper towels. Arrange the pear slices spoke-like over pastry cream. Cover and chill at least 30 minutes.
  • Sprinkle 1/3 cup granulated sugar evenly over pears, leaving a 1/2-inch border. Holding a kitchen blowtorch about 2 inches from the top of custard, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Serve immediately.

Nutrition Facts : Calories 241.6, Fat 7.8, SaturatedFat 4.6, Cholesterol 46.6, Sodium 187.2, Carbohydrate 39.1, Fiber 1.8, Sugar 23.8, Protein 4.8

BLACK LICORICE CREME BRULEE TARTS



Black Licorice Creme Brulee Tarts image

These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and a topping of lacy sugar crackles with each bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 8

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for work surface
1/3 cups unsweetened Dutch-process cocoa powder
1/4 cup granulated sugar
1/4 teaspoon salt
7 teaspoons cold unsalted butter, cut into small pieces
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour, plus more for work surface
7 ounces soft black licorice chews, about 1 1/2 cups
8 large egg yolks
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoons Pernod
8 teaspoons superfine sugar

Steps:

  • Preheat oven to 350 degrees. Place eight 4-inch round flan rings (1 inch high each) on a rimmed baking sheet lined with parchment paper; set aside.
  • Make the tart shells: Process flour, cocoa, granulated sugar, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, add eggs; process until dough just comes together. Shape dough into a disk; transfer to a lightly floured work surface.
  • Roll out dough to 1/8 inch thick. Cut out eight 6-inch rounds, and fit into the flan rings. Patch cracks with leftover dough if needed. Refrigerate tart shells on baking sheet until firm, about 30 minutes.
  • Prick bottoms of shells with fork tines. Bake on sheet until firm, 13 to 15 minutes. Let cool completely on wire racks.
  • Make the filling: Put cream and licorice into a medium saucepan over high heat. Bring almost to a boil. Remove from heat, and stir. Cover, and let stand at room temperature 2 hours.
  • Preheat oven to 350 degrees. Reheat licorice cream over medium heat. Whisk egg yolks, granulated sugar, and salt in a medium bowl. Slowly whisk licorice cream into yolk mixture. Pour through a fine sieve into a medium bowl, pressing on solids. Pour mixture through another clean sieve into another bowl (do not press on solids), and stir in Pernod. Divide custard among tart shells. Bake on sheet until centers are just set, 14 to 15 minutes. Let cool completely on a wire rack. Refrigerate tarts on sheet until cold, about 1 hour (up to overnight).
  • Sift 1 teaspoon superfine sugar evenly over each tart. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of a tart, and move flame back and forth until sugar is caramelized and deep golden brown. Repeat with remaining tarts, and serve.

More about "crème brûlée tart recipes"

CREME BRULEE TART WITH LILY O'BRIEN'S - BAKING WITH …
creme-brulee-tart-with-lily-obriens-baking-with image
2017-11-10 Set aside the chocolate pastry case to cool and reduce the oven to 140°c (or 120°c for fan assisted ovens or Gas Mark 1). In a pan, warm the …
From bakingwithgranny.co.uk
Estimated Reading Time 4 mins
  • Set aside the chocolate pastry case to cool and reduce the oven to 140°c (or 120°c for fan assisted ovens or Gas Mark 1).


BRULEED LEMON TART RECIPE - COOKING | ADD A PINCH | ROBYN STONE
Preheat oven to 350º F. Spread lemon curd into the bottom of the baked shortbread crust. Bake 15-20 minutes until the lemon curd has set. Remove from the oven, allow to cool. Carefully remove tart from the tart pan. Cover serving dish with plastic wrap and store in the refrigerator until firm, at least one hour to overnight.
From addapinch.com


CRèME BRûLéE TART - BAKE OR BUST
Preheat the oven to 375°F. Prick the bottom of the chilled tart all over with a fork. Line the tart with crumpled up parchment paper and fill evenly with pie weights. Place tart on a baking sheet and bake for 18-20 minutes, until the shell is golden …
From bakeorbust.com


RECIPE - CRèME BRûLéE TARTS
Choose Home Delivery and get your order in 2-3 business days in the Greater Toronto & Hamilton areas and 3-5 business days in all other areas.
From lcbo.com


CREME BRULEE TART RECIPE
Creme brulee tart recipe. Learn how to cook great Creme brulee tart . Crecipe.com deliver fine selection of quality Creme brulee tart recipes equipped with ratings, reviews and mixing tips. Get one of our Creme brulee tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Crème brûlée tartlets Bbcgoodfood.com We combine a smooth …
From crecipe.com


CRèME BRûLéE TART - WWW.THESCRANLINE.COM
2021-10-29 Form a rough disc shape and then wrap in plastic. Chill for 60 minutes in the fridge. Preheat your oven to 180°C / 355°F. Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide. Carefully roll over the rolling pin and then transfer and unroll over a 9-inch tart tin with removable bottom.
From thescranline.com


CRèME BRûLéE TART — DESSERTCLUB
2021-08-23 pastry. preheat the oven to 350F. place 3 3inch tart rings on a baking tray with parchment paper. in the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, almond flour, and salt until light and fluffy, beat in the egg. then sift together the flour and cake flour, add the flour mixture to the bowl, beat on low ...
From dessertclub.ca


CLASSIC FRENCH CRèME BRûLéE - PARDON YOUR FRENCH
2019-03-25 Pre-heat your oven to 325F (170C) with a rack in the middle. In a medium saucepan, heat up the heavy whipping cream with the salt and vanilla seed scrapings (or vanilla extract). Do not bring the cream to a boil, just heat it up to let the vanilla infuse. In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar.
From pardonyourfrench.com


CRèME BRûLéE TARTS - LOUISIANA COOKIN
2020-07-06 For a variety of sizes, you can also make these tarts using 3.5-inch tart pans. Save Recipe Print Crème Brûlée Tarts Makes 9 (4-inch) Tarts Ingredients 2 cups heavy whipping cream 1 vanilla bean, split lengthwise, seeds scraped and reserved 4 egg yolks, room temperature 1 large egg, room temperature ½ cup plus 3 …
From louisianacookin.com


CRÈME BRÛLÉE TARTS | MY GREAT RECIPES
Vi använder cookies för att förstå hur du använder vår webbplats och för att kunna förbättra din upplevelse. Detta inkluderar att göra både innehåll och …
From mygreatrecipes.se


APPLE CREME BRûLéE TART A FRENCH DESSERT FOR THE SOUL
2022-02-26 Preheat the oven to 400°F. Bake the tart shell until the dough is very lightly brown, about 15 minutes. Whisk the cream, egg yolk, honey, and vanilla together then put aside. Remove the tart shell from the oven and arrange the apple wedges in a circle. Pour cream mixture over and bake for 15 minutes, or until the cream is set.
From perfectlyprovence.co


CREME BRULEE APPLE TART | RICARDO
With the rack in the lowest position, preheat the oven to 190 °C (375 °F). Line a 25-cm (10-inch) in diameter quiche plate with the pie crust. Place the apple wedges to form a rosette, overlapping them slightly. Sprinkle with the sugar. Bake for 40 minutes.
From ricardocuisine.com


CRèME BRûLéE MILK TART - FOOD24
2020-09-09 1 cup. cashew nuts — soaked in water for at least 2 hours. 2 1/2 cup. plant-based milk. 1/2 cup. coconut cream. 2/3 cup. maple syrup — or agave syrup. 1/3 cup.
From food24.com


HOW TO MAKE CREME BRULEE TART AT HOME : BOOK RECIPES
2022-01-22 Instructions. Preheat the oven to 350°F ( 175°C ). In a bowl combine the butter and the confectioner's sugar. Add the large egg, and keep mixing. Add the flour over the butter and create the dough. The texture will be like cookie dough. Spread the dough over a baking pan with parchment paper on it and put it into the refrigerator for 30 ...
From book-recipe.com


PEACH CRèME BRûLéE TART RECIPE | MYRECIPES
Directions. Preheat oven to 450°. Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan.
From myrecipes.com


CREME BRULEE TART RECIPE - CREATE THE MOST AMAZING DISHES
Easy Recipe For Ham And Cheese Sliders Easy Hamburger Sliders Recipes Easy Kisses Chocolate Chip Cookies
From recipeshappy.com


CRèME BRûLéE (FRENCH VANILLA CUSTARD) | RECIPETIN EATS
2021-04-23 How to make Crème Brûlée. A chic French baked custard dessert everybody knows and loves … yet it’s a walk in the park to make! Scrape vanilla bean – To scrape the vanilla bean “caviar” (seeds) out, cut an incision down the length of the vanilla bean. Then use the back of a small knife held perpendicular against the vanilla bean and scrape it along the inside to scrape …
From recipetineats.com


CRèME BRûLéE TART RECIPE @ NOT QUITE NIGELLA
2017-08-22 200g/7ozs. fresh or frozen berries to decorate (or a mix of the two looks nice) Step 1 - Preheat oven to 180C/350F. Make the pastry first. Place the butter, icing sugar, two types of flour and salt in a mixer fitted with a paddle attachment and beat on very slow speed until it has just come together.
From notquitenigella.com


EVERYDAY GOURMET | CRèME BRûLéE TART
On low heat, continuously whisk until the mixture thickens and reaches 72°C. Pour the custard into a jug. Add the room temperature butter and emulsify with a stick blender until smooth. Preheat the oven to 180°C, fan-forced. Scatter half of the raspberries and blueberries over the base of the tart shell.
From everydaygourmet.tv


COCONUT CRèME BRûLéE TART RECIPE | LEITE'S CULINARIA
2021-03-19 Make the crust. In a bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry blender or 2 knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a …
From leitesculinaria.com


BBC ONE - THE ONE SHOW - YORKSHIRE RHUBARB CRèME BRûLéE TARTLETS
To make the sweet pastry: 1. Place the flour, icing sugar and butter into a mixing bowl and begin to gently rub the butter into the other dry ingredients. In a separate bowl, mix the egg yolk and ...
From bbc.co.uk


HIDDEN GEM CRèME BRûLéE TART RECIPE - PILLSBURY.COM
1. Heat oven to 450°F. Place 1 pie crust in each of 2 ungreased 10-inch tart pans as directed on box for One-Crust Filled Pie. Bake 10 to 12 minutes or until crusts are golden brown. Cool 20 minutes. 2. In each tart shell, spread 1/2 cup strawberry preserves. Top each with 1 cup sliced strawberries. Sprinkle each with 1/2 teaspoon lemon peel.
From pillsbury.com


CREME BRULEE TART RECIPE JAMIE OLIVER | DEPORECIPE.CO
2022-05-08 Portuguese Custard Tarts With Orange Caramel Sauce Triple Blog Anniversary 250 Card Giveaway Scrummy Lane
From deporecipe.co


RECIPE: CRèME BRûLéE LEMON TART STEP BY STEP WITH PICTURES
Author of the recipe. Ingredients for lemon tart "crème brûlée": Dough. Wheat flour / Flour - 250 g Butter - 125 g Chicken egg - 1 pc Sugar - 20 g Salt - 1 pinch. Stuffing. Starch - 20 g Lemon - 2 pcs Butter - 75 g Chicken egg - 2 pcs Sugar - 230 g How to cook lemon tart "crème brûlée" step by step with photos. Hello!!! I highly recommend to make this pie, of course, you may say that …
From handy.recipes


CRèME BRûLEé MILK TART - FRESH LIVING
Leave custard to cool down at room temperature. Whisk 4 egg whites to stiff peaks, then add ½ cup (100g) sugar. Fold through cooled custard, and pour into blind-baked tart case. Bake for 20-23 minutes, until slightly set and not wobbly. Cool completely. Scatter with castor sugar and brûleé using a kitchen blow torch.
From pnpfreshliving.com


VANILLA CRèME BRûLéE TART - BON APPéT'EAT
2019-04-20 Mix the butter, the flour and salt together until it is crumbly. Add the egg and mix gently. Form into a ball and set in the fridge for 20 minutes or so. Preheat the oven at 300F. Roll the dough thinly but thick enough so it does not break and place it in the baking ring.
From bonappeteat.ca


MATCHA CREME BRULEE TARTS FROM TARTINE - DESSERT FIRST
2019-11-21 Heat the oven to 275 degrees F. Place tart shells on a baking sheet. Fill the shells about three-quarters full with the custard. Place the tarts in the oven and top off the shells until the custard is just below the tart rim. Bake the tarts for about 45 minutes to 1 hour, rotating halfway through.
From dessertfirstgirl.com


CRèME BRULEE TART | DESSERT RECIPES | SBS FOOD
Cooling time: 25 minutes. 1. To make the pastry, preheat oven to 180°C fan-forced. Place ground almonds, butter, icing sugar and flour in a bowl and combine using your fingertips until the ...
From sbs.com.au


VANILLA CRèME BRûLéE TART VIDEO RECIPE - GREAT BRITISH CHEFS
16. Preheat the oven to 140°C/gas mark 1. 17. To make the vanilla crème brûlée filling, add the cream to a saucepan. 300g of double cream. 18. Scrape the vanilla bean paste into the pan and stir. Bring the cream slowly to 60°C, or until steaming (but not simmering) if you don’t have a temperature probe.
From greatbritishchefs.com


KETO CRèME BRûLéE RECIPE - A FULL LIVING
2022-05-08 Make the egg yolk mixture. Preheat the oven to 350°F. Boil water in a saucepan to prepare for a water bath. Add egg yolks, and sweetener to a bowl and whisk until very smooth. Add in the salt and vanilla bean, and whisk until combined.
From afullliving.com


LEMON CRèME BRûLéE TART RECIPE | BON APPéTIT
2004-03-31 Step 1. Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 …
From bonappetit.com


CRèME BRûLéE BAKEWELL TART RECIPE | DELICIOUS. MAGAZINE
Reduce the oven temperature to 180°C/160°C fan/gas 4. Spread the jam over the base of the pastry, then pour in the crème brûlée mixture. Bake for 45 minutes until just set – there should still be a very slight wobble to the centre. Remove the tart from the oven and leave to cool for a few minutes in the tin.
From deliciousmagazine.co.uk


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 300 °F (150 °C). place the pan containing the baked, cooled tart shell on a parchment – or foil-lined baking tray. Whisk the egg yolks, whole egg, and 1/3 cup (70 g) of the sugar together. Scrape the seeds of the vanilla bean into the egg mixture and whisk them in. Pour in the whipping cream while whisking the eggs.
From annaolson.ca


NADIYA HUSSAIN PRETZEL NUT BRûLéE RECIPE | BBC2 FAST FLAVOURS 2021
After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with the leftover egg white and cook for another 2 minutes. Take the tart shell out and leave on a rack to cool. Reduce the oven temperature to 150°C/fan 130°C.
From thehappyfoodie.co.uk


BEST PUMPKIN CREME BRULEE TARTS RECIPES | BAKE WITH ANNA OLSON …
2013-03-15 Preheat the oven to 325 F. Place the tart shells on a baking tray, dock the bottoms of each shell with a fork and bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling. Step 3. For the filling, combine the cream cheese and brown sugar using a blender or immersion blender.
From foodnetwork.ca


SAFFRON CRèME BRûLéE TART RECIPE | DELICIOUS. MAGAZINE
Remove and leave to cool (leave the baking sheet in the oven). Turn the oven down to 140°C/120°C fan/gas 2. For the filling, heat a small, clean frying pan over a medium-high heat. Add the saffron strands and toss them around for just a few seconds until they look very slightly darker. Tip them into a mortar, leave to cool and become brittle ...
From deliciousmagazine.co.uk


ROASTED PEAR CRèME BRûLéE TART RECIPE | MYRECIPES
2 cups 2% reduced-fat milk. 1 (4-inch) piece vanilla bean, split lengthwise. 1 large egg, lightly beaten. Topping: 1 teaspoon fresh lemon juice. ¼ teaspoon ground cinnamon. ⅛ teaspoon ground nutmeg. 2 medium pears, peeled, cored, and halved.
From myrecipes.com


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