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Creme brulee tartlets
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Edible containers make these creme brulees a deliciously unique treat.
Ingredients:
  • 220g (1 cup) caster sugar
  • 600ml thin cream
  • 1 vanilla bean, split
  • 7g sachet gelatine
  • 250g plain flour, sifted
  • 110g unsalted butter, cubed, chilled
  • 110g icing sugar
  • 1 egg
Instructions:
  • For the pastry, combine flour, butter, and icing sugar in a food processor until it resembles fine breadcrumbs. Add the egg and mix until a smooth ball forms. Wrap the dough in plastic wrap and chill for 30 minutes. Preheat the oven to 180°C. Roll out the pastry on a floured surface and use it to line six 9 x 1cm loose-bottomed fluted tart pans. Chill for another 30 minutes. Line the pastry shells with baking paper, fill with rice or pastry weights, and bake for 10 minutes.
  • Remove the parchment paper and baking weights, then bake in the oven for an additional 5 minutes, or until the pastry is dry and crisp.
  • In a bowl, whisk together egg yolks and 50g of sugar until light and fluffy. In a saucepan, heat cream with scraped vanilla seeds and the vanilla bean until boiling. Remove the vanilla bean. Slowly pour the hot cream over the egg mixture, whisking constantly. Transfer the mixture back to the saucepan, cook over low heat until thickened, stirring continuously.
  • In a teacup, combine gelatine and 1 tablespoon of water. Set the teacup in a saucepan filled with hot water halfway up the sides. Stir gently over low heat until the mixture becomes clear. Pour the mixture into the custard and stir well. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
  • To make toffee shards, line a baking tray with foil. In a heavy-based saucepan over very low heat, combine remaining sugar and 4 tablespoons of water, stirring until sugar dissolves. Avoid stirring after this point. Increase heat to medium-high and cook until golden. Pour the mixture onto the tray and let it cool completely.
  • Fill tart shells with velvety custard, smooth the top, sprinkle with a delicate dusting of icing sugar, and artfully garnish with shards of crunchy toffee for an exquisite presentation.

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