Blueberry Creme Brulee Tart

Name: Blueberry Creme Brulee Tart
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters fresh blueberries; 118 milliliters (1 stick) butter, room temperature; 118 milliliters light corn syrup; 4 larges egg yolks; 296 milliliters all-purpose flour; 473 milliliters heavy cream; 79 milliliters blueberry preserves; 2 Tbsps sour cream; 237 milliliters sugar

Blueberry Creme Brulee Tart is a vegetarian dessert. One serving contains 681 calories, 5g of protein, and 37g of fat. This recipe serves 8. Head to the store and pick up sugar, sugar, corn syrup, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 3 hours and 45 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides.

Ingredients you will need

Sour Cream

Butter

Dough

All Purpose Flour

Equipment you will use

Food Processor

Tart Form

Bake for about 20 minutes, until the crust is set and only lightly browned if at all.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool while preparing the filling.

Preheat oven to 300 degrees F.

Equipment you will use

Oven

In a heavy-bottomed medium nonreactive saucepan, heat cream over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add 1/4 cup heavy cream to beaten eggs.

Ingredients you will need

Heavy Cream

Egg

Mix together. Slowly add hot cream to mixture and add 1/2 cup sugar.

Ingredients you will need

Cream

Sugar

Mix thoroughly.

Gently spread the blueberry preserves over the bottom of the baked and cooled tart shell, in a thin layer. Gently pour the custard over the preserves.

Ingredients you will need

Blueberries

Preserves

Custard

Spread

Bake for 40 minutes or until the mixture is almost set in the center (it should still wiggle when shaken).

Equipment you will use

Oven

Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Sprinkle the remaining 1/2 cup sugar in a thin, even layer over the baked custard filling. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the tart shell. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Top with sugared blueberries. Pop out bottom of pan and serve.

Ingredients you will need

Blueberries

Custard

Sugar

Pop

Equipment you will use

Frying Pan

Lightly brush the blueberries with corn syrup and roll in sugar.

Ingredients you will need

Blueberries

Corn Syrup

Sugar

Roll

Equipment

Ingredients

Servings:

237milliliters

fresh blueberries 118milliliters

(1 stick) butter, room temperature 118milliliters

light corn syrup 4larges

egg yolks 296milliliters

all-purpose flour 473milliliters

heavy cream 79milliliters

blueberry preserves 2Tbsps

sour cream 237milliliters

sugar

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Feret Lambert Bordeaux Superieur. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.