Crème brûlée revisited! I suggest you make this delicious dessert in the form of a full-size pie rather than in individual format. More delicious and more fun!
Prep Time: 25 minutes
Baking Time: 35 minutes at 350°F (180°C)
Difficulty: easy
For: a 9.5 inches (24 cm) diameter pie mould
For the dough
For the vanilla cream
For the dough: whisk together the soft butter, sugar and almond powder.
Add the egg and continue whisking.
Add the flour and mix again until smooth.
Flour the work surface and roll out the dough. Place in mould.
Preheat oven to 350°F (180°C).
Bake for 10 minutes. Remove from the oven without turning it off.
For the vanilla cream: while the dough is in the oven, heat the milk, cream and vanilla extract in a saucepan.
In a bowl, whisk the yolks with the sugar until pale.
Pour the hot milk mixture over the egg yolk mixture and stir.
Pour back into the pan and cook over medium heat until the mixture coats a spoon.
Pour the mixture over the dough and bake for 20-25 minutes.
Leave to cool.
Just before serving, sprinkle the tart with brown sugar and burn with a blowtorch.
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