![]() ![]() The biggest thing I had to watch with that was not burning the crust in the baking-thanks to whoever invented pie crust shields, because they were super necessary.Īnyways, this dessert got raves. I did cheat a bit-I used a store bought pie crust and used the broiler to brulee instead of buying a torch. I was worried about how thin the custard was before baking, but it was still where it needed to be at 35 minutes. My aunt is a creme brulee lover, so for her birthday I decided to give this a try. Just put this into my recipe box to be made over and over again in future. I made a recipe and a half of the pastry and it was a perfect fit into the 10-inch tart pan. Made the dough the day before and the only change I made was in the quantity. This was the first time I had made a creme brulee in a tart shell- great to transport, btw. This was one of my contributions.and I have to say was a big, BIG hit. We went to an open house last night where the hostess, much as myself, is an aficionado of creme brulee. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Remove side of pan and cool to room temperature, about 1 hour more. Remove tart from sheet pan and cool on a rack 30 minutes. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Put in oven, then pour custard into shell. Put tart shell (in pan) in a 4-sided sheet pan. Strain through a fine-mesh sieve back into measuring cup. Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Heat over medium heat until hot, then let steep off heat 30 minutes. While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Remove tart shell from oven and reduce temperature to 300☏. Step 7Ĭarefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more. Bake until edge is pale golden and side is set, 20 to 25 minutes. Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Fit dough into tart pan and fold overhang inward to reinforce side. ![]() Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Preheat oven to 350☏ with rack in middle. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes. Gather dough into a ball, then flatten into a 5-inch disk. With heel of your hand, smear each portion once in a forward motion to help distribute fat. ![]() Turn out dough onto a lightly floured surface and divide into 8 portions. Do not overwork dough or pastry will be tough. Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Add 3 tablespoons water and stir into flour (or pulse) until incorporated. Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). ![]()
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