Crème brûlée tartlets

Name: Crème brûlée tartlets
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 175 grams plain flour; 100 grams cold butter, cubed; 2 teaspoons caster sugar; 1 zest orange; 1 egg yolk, beaten with 2 tbsp cold water; 300 milliliters carton double cream; 1 vanilla pod, halved lengthways; 3 egg yolks and 1 whole egg; 2 Tbsps caster sugar; 1 serving sunflower oil, for greasing; 85 grams caster sugar

Crème brûlée tartlets might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 9g of protein, 57g of fat, and a total of 804 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. 223 people found this recipe to be flavorful and satisfying. This recipe from BBC Good Food requires egg yolk, caster sugar, carton double cream, and orange zest. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Crème Brûlée are very similar to this recipe.

Instructions

Put the flour, a pinch of salt and the butter in a food processor and pulse until it resembles fine crumbs.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the sugar and orange zest, and briefly pulse again.

Ingredients you will need

Orange Zest

Sugar

Pour in 2 tbsp of the egg mixture and pulse until the dough comes together, adding more liquid if needed.

Ingredients you will need

Dough

Egg

Roll out the pastry on a lightly floured surface and use to line four deep-fluted tartlet tins (8 x 3cm).

Ingredients you will need

Roll

Place the tins on a tray and chill for 30 mins.

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Line each pastry case with baking parchment and fill with baking beans.

Ingredients you will need

Beans

Bake for 10-15 mins, until the sides are set.

Equipment you will use

Oven

Remove the parchment and beans and cook for 5-10 mins. Leave to cool. Can be made up to 1 day ahead at this stage and be stored in an airtight container. Lower the oven to 150C/130C fan/gas

Ingredients you will need

Beans

Equipment you will use

Oven

Pour the cream into a heavy-based saucepan, scrape in the seeds from the vanilla pod, then throw in the 2 halves of the pod.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Equipment you will use

Sauce Pan

Heat until small bubbles begin to form around the sides of the pan, then leave to infuse for 5 mins.

Equipment you will use

Frying Pan

Remove the pod. In a bowl, beat together the egg yolks, whole egg and sugar. Keep stirring, then pour in the cream, mixing until combined. Strain through a sieve into a jug.

Ingredients you will need

Egg Yolk

Egg

Cream

Sugar

Equipment you will use

Sieve

Bowl

Pour the custard into the tart shells, then bake for 18-22 mins until almost set (they should be quite wobbly in the centre but will firm up on cooling). Leave to cool completely, then chill for 30 mins.

Ingredients you will need

Tart Shells

Custard

Equipment you will use

Oven

Meanwhile, make the caramel topping. Grease a lipped metal baking tray with a little oil. Tip the caster sugar into a frying pan with 3 tbsp water and heat gently until the sugar starts to melt. Dont be tempted to stir the sugar, as this can encourage the caramel to crystalise. However, you can tilt the pan to move it around. Once the sugar is almost melted, turn up the heat and bubble the caramel to a deep golden-brown colour. Quickly tip onto the greased tray and leave to cool completely. Once cool, turn the tray upside down and tap to release the caramel. Break into pieces, then whizz in a food processor until you have fine crystals.

Ingredients you will need

Caramel Sauce

Sugar

Caramel

Water

Cooking Oil

Equipment you will use

Food Processor

Baking Pan

Heat the grill. Scatter a thick layer of caramel crystals over the surface of each tart, and pop a collar of foil around the top edge of the pastry.

Ingredients you will need

Caramel

Pop

Equipment you will use

Grill

Aluminum Foil

Place under the grill, not too near the heat source, and let the caramel melt watch carefully as they will burn easily. Leave to cool, then chill for 30 mins or until ready to serve.

Ingredients you will need

Caramel

Equipment you will use

Grill

Equipment

Ingredients

Servings:

175grams

plain flour 100grams

cold butter, cubed 2teaspoons

caster sugar 1

zest orange 1

egg yolk, beaten with 2 tbsp cold water 300milliliters

carton double cream 1

vanilla pod, halved lengthways 3

egg yolks and 1 whole egg 2Tbsps

caster sugar 1serving

sunflower oil, for greasing 85grams

caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tartlet. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.