Creme Brulee Tart

A delicious Creme Brulee tart; there is no denying that this combination is irresistible ;). Creme Brulee Tart is an elegant dessert, an interpretation of the famous French classic. Silky and smooth egg custard topped with a layer of caramelised sugar. The tart is surprisingly not too sweet and the caramelised shell gives it character and a unique taste. 

Ingredients for the base:

• 2oo g plain flour
• 12o g butter, cold and diced
• 60 g icing sugar
• a pinch of salt
• 2 – 3 Tbsp cold water

In a bowl, add sifted plain flour and diced butter; mix until the mixture resembles coarse crumbs. Add icing sugar, salt and water, then knead very gently until the ingredients are gathered together and almost smooth (alternatively, you can use a food processor). Pat it into a flat shape, wrap it in cling film and place it in the refrigerator for 30 – 60 minutes.

Grease a tart tin (24 cm in diameter) with butter and sprinkle with plain flour. Take the pastry out of the fridge and roll it out to a thickness of about 3 mm. Then, gently place it into a tart tin and back in the refrigerator to cool for another 30 minutes. After this time, sprinkle the pastry with plain flour and place a piece of baking paper on top. Place ceramic balls on the paper to weigh it down (you can also use dried beans or uncooked rice).

Heat the oven to 220°C. Then, lower to 190°C and put the shortcrust pastry base into the oven to bake for 10 minutes. Remove the tart pan from the oven and remove the baking paper with the ceramic balls. Lower the temperature to 180°C and place the shortcrust pastry back into the oven for another 10 – 15 minutes, until golden brown and dry. Transfer to a wire rack and let cool completely.

Ingredients for the creme brulee:

• 5 egg yolks
• 75 g caster sugar
• 1 vanilla pod
• 375 ml whipping cream, 30%
• 80 ml milk

Using a mixer, whip the egg yolks with sugar until light and fluffy.

Boil the milk with whipping cream and seeds from the vanilla pod in a pot. Bring to a boil, then immediately remove from the hob. Pour the hot milk into the egg yolk and sugar mixture. Mix and leave aside to cool. Pour the ready mixture (it may still be slightly warm) on the baked base.

Bake at 140°C for about 60 minutes or less. The centre of the tart may be a bit shaky (don’t worry, the cream will thicken when the tart cools down). Remove from oven, cool completely and then place in the fridge for 2 hours.

Ingredients for the caramelised sugar:

• 4 Tbsp sugar

Dry the top of the tart with a paper towel and sprinkle evenly with sugar. Place the tart mould on aluminium foil and wrap the edges of the tart. This will protect the edges from burning.

Turn on the grill in your oven. Place the tart directly under the hot grill for 2 minutes, watching it constantly*. The sugar should melt and turn golden to dark brown. Remove from the oven and serve immediately.

* The sugar can also be caramelised with a kitchen blowtorch.

** The base of the tart and cream can be baked the evening before and cooled down. On the day, the sugar can be caramelised immediately before serving, drying the surface of the cream first with a paper towel (otherwise, the sugar crust will soften and will not be as tasty).

Enjoy!