Crème brûlée tart

Crème brûlée tart

A fun twist on the classic crème brûlée.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Crème brûlée tart

Serves: 6 - 8

Ingredients

  • BASE

  • softened salted butter, to grease
  • 1 x 400g pack storebought
  • shortcrust pastry, defrosted
  • FILLING

  • 500ml (2 cups) fresh cream
  • 2 cinnamon quills + extra, to garnish
  • 1 tsp ground cinnamon
  • 6 egg yolks
  • 1 tbsp vanilla essence
  • 120g castor sugar + extra, to sprinkle
  • castor sugar mixed with ground cinnamon, to garnish (optional)

Instructions

1

For the base, preheat the oven to 180˚C. Grease a 23cm round, fluted, loose-bottomed tart tin with the softened butter. Line the base and sides of the tin with the shortcrust pastry. Trim the edges and prick the base of the pastry with a fork. Line the pastry case with baking paper, fill with baking beans/dried pulses and blind-bake in the preheated oven until golden brown, about 10 minutes. Remove from oven, take out the baking beans/ dried pulses and discard the baking paper used for the blind baking. Set aside. Do not switch off the oven.

2

For the filling, place the fresh cream, cinnamon quills and ground cinnamon in a medium saucepan over medium heat until just boiling. Remove from heat and set aside to infuse, about 5 minutes.

3

Place the egg yolks, vanilla essence and castor sugar in the bowl of a handheld/stand mixer. Beat until light and fluffy. Remove the cinnamon quills from the warm cream mixture and pour the liquid into the bowl of the hand-held/stand mixer in a long, steady stream while beating continuously. Spoon off any foam that forms on the surface.

4

Strain the mixture through a fine-mesh sieve into the pastry case. Transfer to a baking tray and bake in the oven until the filling has just set and has a slight wobble in the centre, about 30 – 40 minutes. Remove from oven and set aside to cool to room temperature, then refrigerate to chill for 2 hours.

5

Before serving, remove the tart from the tin. Sprinkle a thin layer of castor sugar over the top of the tart. Use a blowtorch to melt the sugar until golden and bubbly. Set aside to rest until the caramelised sugar has hardened, about 10 minutes. Garnish with the cinnamon quills and a sprinkling of castor sugar mixed with ground cinnamon, if desired.

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