Marmalade creme brûlée tarts

December 14, 2021

A custard tart meets Paddington Bear.

INGREDIENTS

400 grams shortcrust pastry
40 ml orange marmalade
1/3cup thick vanilla custard
2 tbsp caster sugar

METHOD

PREHEAT the oven to 180°C. Grease eight 7cm tartlet tins.

DUST a work surface with flour. Unfold the pastry and roll it out using a rolling pin until thin and even. Use a tart tin to score eight rough circles, leaving enough pastry for the sides of the tin. Place pastry circles into the tart tins, gently press the pastry into the bottom and sides, cutting away any excess. Refrigerate for 30 minutes.

PLACE sheets of baking paper and beans in each case, bake for 10 minutes, then remove the beans and paper, bake for a further 5 minutes, until golden brown and firm. Remove from the oven and cool for 10 minutes.

ONCE COOL, drop 1 teaspoon of orange marmalade into each tartlet case. DIVIDE vanilla custard into tartlet cases; tap gently to level the surface.

EVENLY sprinkle the tops of the custard with sugar. Using a blowtorch, caramelise the sugar.

STAND tartlets for 5 minutes or until caramel cools and sets before serving.

HANDS-ON TIME 30 min |  TOTAL TIME 90 minutes | MAKES 8  | VEGETARIAN | EASY

ALSO SEE CHERRY ALMOND BEESTING CAKE 

Cherry Almond Beesting Cake

 

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