Best 8 Black Licorice Creme Brulee Tarts Recipes

CRèME BRûLéE TART

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.

CRèME BRûLéE TARTLETS

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.

LEMON BRûLéE TARTS

Steps:

• Heat oven to 350°F. Spray 8 (4-oz) individual baking dishes (ramekins) with cooking spray; place on 15x10x1-inch pan or on cookie sheet with sides. In medium bowl, beat all crust ingredients with electric mixer on medium speed until mixture resembles fine crumbs. Press 1 tablespoon mixture in bottom and 1/2-inch up sides of each ramekin. Bake 10 minutes.
• Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed until light and fluffy. Over each warm crust, gently spread 1/4 cup filling to edges. Bake 20 minutes or just until filling is set. Remove ramekins to cooling rack; cool 30 minutes.
• Meanwhile, make candied lemon slices. In 2-quart saucepan, heat 2 inches water to boiling; place lemon slices in water. Boil 1 minute; immediately remove lemon slices and place in bowl filled with ice water. Let stand 1 minute; drain.
• In 8-inch skillet, heat 1 cup granulated sugar and 1 cup water to simmering over medium heat; place lemon slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place lemon slices; let stand 20 minutes or until cool. Cut lemon slices in half.
• Sprinkle 1 tablespoon demerara sugar over tops of each tart. Holding kitchen torch 3 to 4 inches from tart, caramelize sugar on each tart by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Immediately top each tart with two candied lemon slice halves.

BLACK LICORICE CREME BRULEE TARTS

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.

CREME BRULEE TART

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 BRûLéE TART

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
• Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
• Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
• Just before serving, sprinkle remaining tablespoon 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 (be careful not to burn sugar). Let tart stand 5 minutes before serving.

LEMON CRèME BRûLéE TART

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.

CRèME BRûLéE TART

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.