Fruit crème brûlée tart

We’ve taken the classic crème brûlée to a whole new level with this 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 … Continue reading Fruit crème brûlée tart