Recipe – Crème Brûlée Tarts

One of my absolutely favourite things are set custards: in trifles, creme caramels and especially egg custard tarts. Crème Brûlée is in my top three puds and if I see it on a menu it’s tempting to ask for that as a starter! Looking around the shops I’ve wondered what I could do with pre-made pastry cases so adjusted a recipe I found to make these Crème Brûlée Tarts.

You will need:

  • 8-12 pre-made sweet pastry tart cases (the fewer in pack number, the bigger they usually are!)
  • 300ml double cream
  • 2 tablespoons golden caster sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 50g brown sugar (any type will do)

Slowly heat the cream in a saucepan, you mustn’t let it simmer or boil. Mix together the egg yolks, caster sugar and vanilla and slowly add to the cream, stirring all the time. Once combined, take a whisk and stir the sauce until thickened, keeping the heat on medium. Pour the mixture into the pastry cases and chill until set.

Pre-heat a grill until very hot. Place the tarts on a baking tray and sprinkle them with the brown sugar. Place under the grill until the sugar goes brown and the tops starts bubbling. It will only take a couple of minutes, but remove from the grill once the tops are scorched and the pastry sides a little brown.

Chill again for an hour at least before serving.

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