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Crostata Crème brulée

Crème Brulée tart

Porzioni 8
Chef Aria


Lemon short crust pastry

  • 1 1/4 cups (155 g) pastry flour
  • 3 tbsp (20 g) almond meal
  • 5 tbsp (70 g) soft unsalted butter
  • scant 1/2 cup (60 g) icing sugar
  • 1 small (35 g) whole egg
  • 1.5 g salt
  • Zest from 1 lemon

Vanilla filling

  • 3/4 cup + 1 tbsp + 1tsp (195 g) heavy cream
  • 3 medium (45 g) egg yolks
  • 3 tbsp (45 g) superfine granulated sugar
  • Seeds from 1 vanilla pod


  • Brown sugar


Lemon short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, lemon zest and sifted icing sugar.

    Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.

Roll the dough gently until you have an even 3 mm. thickness.

    Gently ease the dough into the sides of a 7 inches (18 cm) perforated tart ring, using your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours (or freeze).

    Heat fan oven at 320F - 160°C.

    Bake the tart shell for 20 minutes, remove from the oven and let cool.

    Lower the oven temperature at 250F - 120°C and prepare the vanilla custard.

Vanilla filling

  1. To make the filling, place the eggs yolks, sugar and and vanilla seeds and whisk to combine.

    Heat the cream in a saucepan over medium heat until 165F - 75°C.

    Slowly pour the warm cream over the yolks mixture, continuously whisking to combine.

    When the oven temperature is 250F - 120°C, pour the custard mixture into the tart shell and bake for 25-30 minutes or until set on.

    Cool completely room temperature, then refrigerate for at least 4 hours or until cold.

To serve

  1. Just before serving, sprinkle the top with brown sugar. Using a kitchen blowtorch, caramelise the sugar until golden. Cut into wedges to serve.