Fruit crème brûlée tart
INGREDIENTS
For the pastry
- 11⁄4 cups fl our
- 1⁄4 tsp salt
- 2 tsp icing sugar
- 1⁄2 cup cold butter, cubed
- 1 egg yolk, beaten
- 31⁄2 tbsp cold water
For the filling
- 600ml double cream
- 11⁄2 tsp vanilla essence
- 6 egg yolks
- 2 whole eggs
- 4 tbsp caster sugar
- 1 cup brown sugar
METHOD
For the pastry
1. Combine flour, salt and icing sugar in a bowl. Gently rub in the butter. Once the mixture resembles breadcrumbs, add egg yolk and water, mixing until it forms a dough.
2. Flatten the ball of dough slightly, wrap in clingfi lm and refrigerate for 1 hour.
3. Preheat oven to 180°C. Roll out the dough into a 22 cm-diameter circle. Grease a 20 cm tart tin and lay the pastry inside, line it with baking paper and fill with rice or baking beans.
4. Blind bake for 15 minutes, then remove beans and paper and bake for 10 minutes until golden. Turn the oven to 140°C.
For the filling
1. Heat cream and vanilla in a pot over medium-low heat, stirring until it boils. Remove from the heat.
2. Whisk egg yolks, whole eggs and sugar until light and fl uffy. Pour in the vanilla cream, whisking until combined.
3. Pour the crème brûlée mixture into the tart shell, and bake for 40 minutes. The custard should be set but still wobbly.
4. Remove from the oven and allow to cool in the fridge for 15 minutes.
5. Heat the sugar in a pan over a medium heat. Do not stir until it has all dissolved. When it’s a dark-amber colour, it’s ready.
6. Allow it to cool slightly, then pour over the cold tart and leave to set.
SERVES 4
ALSO SEE COCONUT PUDIM RECIPE
