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Creme brulee tarts
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Creamy vanilla creme brulee bites nestled in flaky golden pastry, perfect for a picnic dessert.
Ingredients:
  • 3 egg yolks, extra
  • 30.00 gm water
  • 225g (1 1/2 cups) plain flour
  • 60g (1/3 cup) pure icing sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
  • 450ml pouring cream
  • 100.00 gm caster sugar
  • 1 tsp vanilla bean paste
  • 70g (1/3 cup) caster sugar, extra
Instructions:
  • In a food processor, pulse the flour, icing sugar, and butter until the mixture looks like fine breadcrumbs. Add the egg yolk and water and pulse until the dough forms. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  • 1. Preheat your oven to 200ºC. 2. Divide the pastry into 6 equal portions. 3. Roll out one portion on a lightly floured surface until it is 5mm thick. 4. Line a round 3cm-deep, 8cm fluted tart tin with a removable base with the pastry and trim any excess. 5. Repeat with the remaining pastry portions. 6. Place the tart tins on a baking tray in the fridge for 15 minutes to rest.
  • Line the pastry bases with non-stick baking paper, then fill with pastry weights or rice. Bake at 180ºC for 10 minutes. Remove the paper and weights, and continue baking for 8 more minutes or until golden. Lower the temperature to 160ºC.
  • 1. Gently simmer the cream in a small saucepan over low heat, then remove from heat. 2. In a heatproof bowl, whisk together the egg, sugar, vanilla bean paste, and extra egg yolks. Gradually whisk in the cream until combined. 3. Strain the mixture through a fine sieve into a large jug. 4. Pour the custard into the pastry cases and bake for 25 minutes or until just set. 5. Allow to cool completely before serving.
  • In a small saucepan over medium-low heat, combine water and additional caster sugar. Cook while swirling the pan frequently and using a water-dipped pastry brush to brush down the sides, until golden (about 3-5 minutes). Let it sit until the bubbles disappear. Drizzle the toffee evenly over the tarts and allow it to set.

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