Creme Brulee Tart
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Pastry
- 236.59 ml flour
- 36.97 ml sugar
- 0.25 ml salt
- 103.53 ml chilled unsalted butter, cut into 1/2 inch pieces
- 1 egg yolk
-
Creme Filling
- 6 egg yolks, room temperature
- 88.74 ml sugar
- 473.18 ml heavy cream
- 236.59 ml sour cream
- 4.92 ml vanilla
- 59.16 ml unsalted butter, cut into pieces, room temperature
- 85.04 g semisweet chocolate, melted
- 473.18 ml blackberries
- brown sugar
directions
- For Pastry.
- Combine flour, sugar, and salt in large bowl.
- Cut in butter until mixture resembles coarse meal.
- Add yolk and mix until dough just holds together.
- Flatten into a disc.
- Wrap in plastic and refrigerate 1 hour (or up to 3 days).
- Butter a 8 or 9 inch cake pan.
- Roll dough out on lightly floured surface into circle 1/8 inch thick.
- Fit into pan; trim and form edges.
- Prick shell and freeze until firm(or up to 1 month).
- Preheat oven to 400 degrees.
- Line shell with buttered parchment paper and fill with dried beans or pie weights.
- Bake 15 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
- Remove paper and weights and continue baking until brown, about 8 minutes.
- For Creme.
- Whisk yolks and sugar in bowl set over simmering water(water should not touch bottom of bowl).
- Add cream, sour cream and vanilla and continue cooking, whisking occasionally, until very thick, 30 to 35 minutes; do not boil or creme will curdle.
- Remove bowl from over water and whisk in butter. Cool 20 minutes.
- To Assemble.
- Preheat broiler.
- Spread melted chocolate over crust; cover with berries.
- Top with creme, smoothing surface with spatula.
- Sift brown sugar over entire top.
- Broil until sugar carmelizes, watching carefully to prevent burning.
- Let cool;refrigerate.
- Serve tart well chilled.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas