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Pastry Chef, Catherine Adonis, shared this Crème Brûlèe Tart Recipe – a delicious twist on the classic dessert. The earliest known recipe for crème brûlée appears in François Massialot’s 1691 cookbook ‘Cuisinier royal et bourgeois’. The name “burnt cream” was used in the 1702 English translation. In 1740, Massialot referred to a similar recipe as crême à l’Angloise; ‘English cream’.

Crème Brûlèe Tart

For the pastry

180g flour
20g cocoa
50g caster sugar
125g butter, cold (cut into small cubes)
1 egg

For the filling
250ml cream
50ml milk
½ vanilla pod (split lengthways)
50g caster sugar
2 egg yolks
1 whole egg
30g castor sugar (for the sugar crust on top)

For the pastry

  1. In a stand mixer with a paddle: add all the dry ingredients and the cubed butter.
  2. Rub in the butter in a low to medium speed, until the mixture resembles fine breadcrumbs and there are no lumps of butter.
  3. Add the egg and continue mixing until the dough comes together.
  4. Tip the dough out onto a lightly floured surface and work gently until you have formed a flat round shape.
  5. Cover with cling wrap and refrigerate until firm (about 45 minutes).
  6. On a lightly floured surface, roll out dough to 2 mm thick.
  7. Line a 20cm greased tart case, make sure the pastry gets into all the corners.
  8. Trim the pastry neatly with a sharp knife.
  9. Place in the freezer to chill.
  10. Once the pastry is frozen blind bake the tart case for 20-30 minutes at 180˚, removing the blind rice or beans for the last 5 minutes.
  11. Prepare the filling while the pastry is baking.

For the filling

  1. In a small pot: boil cream, milk and vanilla.
  2. In a bowl: lightly whisk egg, yolks and sugar.
  3. Once the cream boils pour it over the eggs slowly while gently stirring the eggs.
  4. Once the eggs and the cream are well combined, strain the mixture into a jug, rest until tart case is ready.

To assemble

  1. Pour the custard mixture into the tart shell bake at 130˚C for 13-20 minutes.
  2. When the tart is done the custard will be set with a slight wobble in the middle.
  3. Remove from the oven, cool for 10 minutes at room temperature and then refrigerate.
  4. Once the tart is cold, remove it from the ring, place on a serving plate.
  5. Caramelise just before serving:
    • Sprinkle the tart generously with caster sugar.
    • Blowtorch the tart on a medium heat until the sugar caramelizes to a dark amber.
    • Serve with fresh berries and/or chocolate ice cream.