Caramel Crème Brûlée Tart (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
225g plain flour (all purpose flour)
02 -
50g light brown sugar
03 -
100g unsalted butter, cold and cubed
04 -
1 large egg, cold
05 -
1½ tablespoons cold water
06 -
Pinch of salt
→ Crème Brûlée Filling
07 -
500ml heavy cream
08 -
4 large egg yolks
09 -
1 large whole egg
10 -
⅔ cup thick caramel sauce
11 -
½ teaspoon salt (optional)
12 -
2 tablespoons caster sugar (superfine sugar) for topping
# Instructions:
01 -
In a food processor, combine flour, sugar, cold butter, and a pinch of salt. Process until butter pieces are lentil-sized. Add egg and pulse until mixture resembles breadcrumbs. With processor running on low, slowly add cold water until the dough forms clumps.
02 -
Turn dough onto a clean surface and knead briefly until mostly smooth. Lightly flour the surface, place dough on top, and dust with additional flour. Roll to approximately 4mm thickness and about 28cm in diameter, moving regularly and adding minimal flour as needed.
03 -
Place rolling pin in the middle of dough and fold one side over it. Lift and dust off excess flour. Carefully transfer to a 23cm round tart pan with removable base. Press dough into corners and sides, leaving overhang intact. Refrigerate for at least 2 hours or overnight.
04 -
Preheat oven to 180°C (160°C fan-forced). Prick pastry base all over with a fork. Trim excess pastry with a paring knife. Line tart shell with baking paper and fill completely with pie weights or rice, pressing against the edges. Bake for 15 minutes, then remove weights and paper. Bake for 8 minutes more until lightly golden. Cool completely.
05 -
Reduce oven temperature to 160°C (140°C fan-forced). Heat cream in a medium saucepan over medium heat until steaming. Stir in salt if using. In a separate bowl, whisk egg yolks, whole egg, and caramel until well combined.
06 -
Very slowly pour half the hot cream into the egg mixture while gently whisking to prevent scrambling. Add remaining cream and whisk gently to combine. Strain mixture into a pouring jug and skim off any foam from the surface.
07 -
Place tart shell on partially extended oven rack and carefully pour in the filling. If bubbles appear on the surface, gently run the back of a spoon over them. Bake for 35-40 minutes until filling has a slight wobble but isn't fluid. Cool for 20 minutes, then refrigerate for at least 2 hours.
08 -
Just before serving, sprinkle caster sugar evenly over the surface of the tart. Use a kitchen blowtorch to melt and caramelize the sugar until golden brown.
# Notes:
01 -
For best results, weigh all ingredients rather than using volume measurements.
02 -
If the tart shell shrinks during baking, you can still fill it to the top and bake any excess filling in a ramekin.
03 -
Pour the custard mixture slowly to prevent air bubbles from forming.