CRèME BRûLéE TARTLETS
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
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
CRèME BRûLéE TART
More than 30 years ago, Michael McCarty opened Michaels, 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
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.
TURBINADO CREME BRULEE TART
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
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
CREME BRULEE TART
Provided by Food Network
Categories dessert
Time 1h33m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
LEMON CREME BRULEE TART
If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.
Provided by MarieRynr
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
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.
- Roll overhand in, pressing to form double thick sides.
- Bake crust until golden, pressing with the 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 bottom up, releasing tart.
- Place on platter, garnish with lemon slices, if desired, and serve.
GOOSEBERRY CRèME BRûLéE TART
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
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
LEMON CRèME BRûLéE TART
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
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.
LEMON CRèME BRûLéE TART
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
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
RASPBERRY BRULEE TART
Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart.
Provided by swissms
Categories Tarts
Time 6h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- Sift the flour, salt and confectioners' sugar into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix together the egg yolks and orange zest, add to the dry ingredients and mix to a soft dough.
- Knead the pastry with our fingertips on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 30 minutes.
- Roll out the pastry and use to line a fluted 9-inch quiche pan. Wrap in plastic wrap and chill for 30 minutes. Put a baking sheet in the oven and prehat to 400°F.
- Prick the base of the pastry with a fork and line with foil and ceramic baking weights (or dry beans). Place on the hot baking sheet and bake for 10 minutes.
- Remove the foil and beans and bake the pastry for 5 minutes more.
- Lightly brush the base and sides of the pastry with egg white, then return to the oven for 3-4 minutes. Lower the oven temperature to 325°F.
- Custard:.
- Halve the vanilla bean lengthwise. Place in a small pan with the cream. Slowly bring to a boil, then remove the vanilla bean.
- In a large bowl, whisk the egg and egg yolks with the sugar until pale. Slowly whisk in the hot cream.
- Arrange the raspberries in the pastry. Pour the custard over the raspberries, then bake for 20 minutes, or until very lightly set. Place on a wire rack to cool, still in the tin. Chill for at least 4 hours, or overnight if possible.
- To add the brulee topping, first protect the edges of the pastry with pieces of foil. Dredge a thin layer of confectioners' sugar over the custard. Broil for 1 minute, or until the sugar melts and turns golden. Do not over bake/broil or the custard will separate. Chill for 10 minutes before serving.
Nutrition Facts : Calories 396.6, Fat 28.6, SaturatedFat 16.9, Cholesterol 228.5, Sodium 114.8, Carbohydrate 30.3, Fiber 1.5, Sugar 12.6, Protein 5.7
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