BLACK LICORICE CREME BRULEE TARTS
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
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.
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Jonathan Clarke
[email protected]I'm not a fan of licorice, but I was curious about these tarts. I'm glad I tried them because they were actually very good. The licorice flavor was not overpowering and the tarts were very creamy.
Rudrawanti Chaudhary
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved the unique flavor of the licorice and the creamy custard.
Harrison Townshend
[email protected]These tarts were a bit too sweet for my taste, but I still enjoyed them. The licorice flavor was very subtle, which I appreciated.
Goodluck Shugaba
[email protected]The licorice flavor in these tarts was a bit too much for me, but my husband loved them. He said they were the best creme brulee tarts he's ever had.
Md Foisolislam
[email protected]These tarts were a bit time-consuming to make, but they were definitely worth the effort. The licorice flavor was unique and the custard was very creamy. I would definitely recommend this recipe for a special occasion.
lalo philly preston
[email protected]I was a bit skeptical about the combination of licorice and creme brulee, but I was very impressed with the results. The tarts were delicious and the licorice flavor added a nice twist to the classic dessert.
Tuyel Ahmed
[email protected]I'm not a big fan of licorice, but I decided to give these tarts a try anyway. I was pleasantly surprised! The licorice flavor was subtle and not overpowering. The tarts were also very easy to make.
Johnny Ervin
[email protected]These tarts were a great success! I brought them to a potluck and they were gone in no time. Everyone loved the unique flavor of the licorice and the creamy custard.
A.K. Azad
[email protected]I followed the recipe exactly and the tarts turned out perfectly! The licorice flavor was just right and the custard was creamy and delicious. I would definitely recommend this recipe.
Kayla Brown
[email protected]The custard in these tarts was very smooth and creamy, but the licorice flavor was a bit too strong for me. I would have preferred a more subtle licorice flavor.
Sizwe Khutsoane
[email protected]These tarts were a bit too sweet for my taste, but I still enjoyed them. The licorice flavor was very prominent, so if you're not a fan of licorice, I would avoid this recipe.
Aayan Abbasi
[email protected]I love the unique flavor of these tarts. The licorice adds a nice depth of flavor that I wasn't expecting. The tarts are also very easy to make, which is a bonus.
T Castillo
[email protected]These black licorice creme brulee tarts were a hit at my last dinner party! The combination of the sweet and smoky licorice flavor with the creamy custard was divine. I'll definitely be making these again.