When you’re craving that sweet, but not too sweet treat mid-morning, head to Bam Bam Bakehouse for their Crème Brûlée tart, specially created by Head Pastry Chef Aurelio Gulino using CSR specialty sugars. Its short, biscuity base is filled with luscious caramelised coconut sugar patisserie cream, flamed off on top for a crisp, cracking layer of brûlée. It’s so delicious, it will be staying on Bam Bam’s menu for some time to come! They have shared their recipe for you to make at home. Personally, though, I’d rather treat myself at Bam Bam. Want to join me?

Bam Bam Bakehouse, 2519 Gold Coast Hwy, Mermaid Beach Ph: 07 5526 5218

NOTE: One photo credited to @lukemarsdenphoto

Print Recipe
Bam Bam Bakehouse X CSR Sugar Crème Brulee Tart
Course Baking, Sweets
Keyword Sweets
Prep Time 30 minutes
Cook Time 22 minutes
Passive Time 4 hours refrigeration
Servings
80mm tarts
Course Baking, Sweets
Keyword Sweets
Prep Time 30 minutes
Cook Time 22 minutes
Passive Time 4 hours refrigeration
Servings
80mm tarts
Instructions
  1. Pre-heat oven to 160°. Grease and line 8 tart cases with baking paper.
  2. In the bowl of a mixer with a paddle attachment, sift flour, icing sugar and baking powder. Add butter and mix on medium until a crumb is formed. Add eggs.
  3. Once the dough begins to come together, add almond meal, mixing until combined. Cover and refrigerate for 4 hours.
  4. Remove dough from fridge, kneading with hands to warm slightly. Using a rolling pin, roll out to approximately 3 – 4mm thickness. Cut out 8 x 12cm circular shapes.
  5. Place pastry circles inside the tart cases and blind bake for 10 – 12 mins, or until golden brown. Remove from oven. Reduce heat to 130°C.
  6. For the filling, heat milk, cream, vanilla bean pod and seeds and sugars in a small pot over medium heat. Bring to the boil and then remove from heat. Remove the vanilla bean pod.
  7. Lightly whisk egg yolks together before adding to the mix. Continue to whisk until combined.
  8. Pour filling evenly into baked tart cases. Bake for 10 mins. Remove from oven.
  9. Generously dust each tart with Demerara sugar and blowtorch the top until caramelised.

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