Crème brûlée bakewell tart
- February 2019
- Serves 10
- Hands-on time 40 min, oven time 1 hour 10 min, plus chilling
A hybrid dessert combining the best of a decadent French crème brûlée and a traditional British bakewell tart. The amaretto in the custard ramps up the almond flavour, and the crunchy flaked almonds on top finish it off nicely.
- 38.2g (20.5g saturated)
- 42.1g (26.6g sugars)
If you can’t find vanilla pods, use vanilla bean paste instead: 1 tsp in both the pastry and the custard.
Although best eaten on the day it’s made, the tart will keep for up to 2 days in an airtight container in the fridge, but the brûlée topping may go a little soft. You can make the tart case up to 2 days ahead and keep in an airtight container (not in the fridge).
Freeze leftover egg whites in a freezer bag, marked with the number of whites and the date, for up to 3 months. Use in other recipes or to make meringues.
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