How To Make CRÈME BRULEE TARTS

by Anna Olson
How To Make CRÈME BRULEE TARTS

Crème brulée tarts are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

How To Make CRÈME BRULEE TARTS

CRÈME BRULEE TARTS

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 recipe Tender Tart Dough, shaped into a log and chilled
  • 6 oz cream cheese, room temperature
  • ¾ cup packed dark brown sugar
  • 6 large egg yolks
  • ¾ cup pure pumpkin purée
  • 1 tsp finely grated fresh ginger
  • ½ tsp ground cinnamon
  • 3 Tbsp brandy
  • granulated sugar, for brûlée-ing

Instructions

  1. Unwrap the chilled dough and slice it into 8 pieces. On a lightly floured work surface, roll out each piece into a circle that is just under ¼-inch thick and line eight ungreased 4-inch removable bottom fluted tart shells with each piece of pastry, pressing the dough into the shell and trimming away excess dough. Chill the tart shells for 30 minutes or until firm.
  2. Preheat the oven to 325 F. Place the tart shells on a baking tray, dock the bottoms of each shell with a fork and bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
  3. For the filling, combine the cream cheese and brown sugar using a blender or immersion blender. Add the egg yolks, pumpkin puree, ginger, cinnamon and brandy and blend until smooth. Pour this filling into the cooled tart shells and return to the 325 F oven to bake for about 16 minutes, until the filling has set around the edges, but still has a little jiggle in the centre. Cool that tarts to room temperature before chilling until set, at least 3 hours.
  4. To serve, sprinkle the tops of each tart with a little sugar and use a butane kitchen torch to melt and caramelize the sugar. Serve immediately.
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Recipe video


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