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.
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Md Sepul
[email protected]Not a fan. The custard was bland and the torched sugar topping was too hard. I won't be making this again.
Joe Stoty
[email protected]The tart was delicious, but the custard was a bit too runny for my taste. I think I'll try baking it for a few minutes longer next time.
Mark A. Barmes
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The custard was delicious and the torched sugar topping was amazing. I would definitely make this again for a special occasion.
Ab fitness channel
[email protected]The tart was easy to make and turned out beautifully. The custard was rich and creamy, and the torched sugar topping was perfectly caramelized. I will definitely be making this again!
ELIZABETH DARKO
[email protected]This creme brulee tart was a hit at my dinner party! Everyone loved the creamy custard filling and the torched sugar topping. I will definitely be making this again.
Yousuf Mia
[email protected]I've tried this recipe a few times now and it always turns out amazing! The custard is creamy and smooth, and the torched sugar topping is the perfect balance of crispy and gooey. I highly recommend trying this recipe if you're looking for a deliciou