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Creme brulee tart
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a tropical twist with Coconut Lime Creme Brulee - a creamy dessert with a crispy caramelized top.
Ingredients:
  • 330ml (1 1/3 cups) thickened cream
  • 270ml coconut milk
  • 5 egg yolks
  • 100.00 gm caster sugar
  • 1 lime, rind finely grated
  • 40.00 gm raw caster sugar
  • 225g (1 1/2 cups) plain flour
  • 120g unsalted butter, chilled, chopped
  • 24.00 gm icing sugar mixture
  • 1 egg yolk
  • 40.00 gm chilled water
Instructions:
  • For the pastry, blend the flour, butter, and icing sugar in a food processor until it looks like fine breadcrumbs. Mix in the egg yolk and water until the dough just forms. Transfer to a floured surface, knead briefly until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Transfer the pastry onto a floured surface and gently roll it out to a 3mm-thick circle using a floured rolling pin. Fit the pastry into a 28cm round fluted tart tin with a removable base, trimming any extra. Chill in the freezer for 1 hour before using.
  • Preheat oven to 200C. Line pastry case with baking paper, fill with pastry weights or rice, and bake for 15 minutes. Remove paper and weights, then bake for an additional 8 minutes or until light golden.
  • In a saucepan over medium heat, gently simmer the cream and coconut milk without boiling. In a heatproof bowl, whisk together the egg yolks and caster sugar until combined. Gradually whisk the hot cream mixture into the egg yolk mixture. Strain the mixture through a fine sieve into a jug and stir in the lime rind.
  • Lower oven temperature to 150C. Pour custard mixture into pastry case and bake for 35 minutes until just set. Chill in the fridge for 2 hours. Sprinkle raw caster sugar over the tart and shake gently to evenly coat. Use a blowtorch to caramelize.

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