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)
For the sweet pastry
- 200g plain flour, sifted, plus extra to dust
- 100g unsalted butter, softened, plus extra for greasing
- 80g icing sugar, sifted
- Seeds from 1 vanilla pod (see tips)
- 2 medium free-range egg yolks, plus 2 more to glaze (see tips)
For the crème brulée
- 400ml double cream
- 100ml milk
- 50ml amaretto liqueur
- 1 vanilla pod, split in half lengthways (see tips)
- 5 medium free-range egg yolks (see tips)
- 50g caster sugar
- 100g cherry jam
- 50g flaked almonds
- 3 tbsp caster sugar
You’ll also need…
- 23cm tart tin, about 5cm deep, greased
- To make the sweet pastry, put the flour in a mixing bowl and make a well in the centre. Add the butter, icing sugar and vanilla seeds to the well and use your fingers to rub into the flour to make a crumbly dough.
- Mix in 2 egg yolks until a smooth dough is formed. Wrap in cling film and put in the fridge for 30 minutes to rest and firm up.
- Next, make the crème brûlée mixture. Put the cream, milk, amaretto and vanilla in a saucepan over a medium heat and heat to just below boiling point.
- Meanwhile, whisk the 5 egg yolks and sugar together in a large mixing bowl until well mixed and a little pale. Once the cream mixture is just coming to the boil, gradually pour it over the yolk mixture while whisking and continue to whisk for another minute. Lift out the vanilla pod, if using, and set the mixture aside.
- Make the chilled pastry out of the fridge and roll out on a lightly floured work surface to a 30cm circle about 2mm thick. Drape the pastry over the greased tart tin and press into the sides so it’s a snug fit, leaving an overhang all round. Return the pastry case to the fridge for 30 minutes to rest again.
- Heat the oven to 190°C/170°C fan/gas 5. Remove the pastry case
from the fridge. Put a sheet of scrunched-up baking paper on top of the pastry and fill with ceramic baking beans or dried beans/uncooked rice. Bake for 20 minutes until the exposed edges just start to colour. Remove from the oven and lift out the paper and beans/rice. Using a fork, prick holes in the base and bake for another 5 minutes.
- Meanwhile, beat the 2 remaining egg yolks for glazing with a splash of water. Remove the tart case from the oven and brush all over with the egg wash. Put back in the oven for a final 5 minutes, then remove and let it cool. Reduce the oven temperature to 180°C/160°C fan/gas 4.
- Spread the jam over the base of the pastry, then pour in the crème brûlée mixture. Bake for 45 minutes until just set – there should still be a very slight wobble to the centre.
- Remove the tart from the oven and leave to cool for a few minutes in the tin. Once cooled but still warm, sprinkle the 3 tbsp caster sugar evenly over the top, then use a cook’s blowtorch to caramelise it. If you don’t have a blowtorch, slide the tart under a hot grill until caramelised, but keep an eye on it so it doesn’t burn. As soon as the sugar starts bubbling, scatter over the flaked almonds so they stick to the surface.
- Carefully trim off the excess pastry from around the edges, then let the tart sit for a few minutes for the caramelised sugar to set and turn nice and crunchy.
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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