Bam Bam Bakehouse X CSR Sugar Crème Brulee Tart
Servings Prep Time
880mm tarts 30minutes
Cook Time Passive Time
22minutes 4hours refrigeration
Servings Prep Time
880mm tarts 30minutes
Cook Time Passive Time
22minutes 4hours refrigeration
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.