Saffron crème brûlée tart
- March 2016
- Serves 8-10
- Hands-on time 50 min, oven time 40 min, plus chilling
The custard creaminess of Debbie Major’s crème brûlée tart is a perfect match for the fragrant addition of saffron.
- 41.8g (24.7g saturated)
- 36.2g (18.9g sugars)
If you don’t have a blow torch, either leave out the brûlée topping, or sprinkle the tart with the sugar, then slide under a hot grill. You’ll need to cover the pastry edges with strips of foil to prevent them burning while the sugar caramelises.
Wrap the pastry dough in cling film and keep in the fridge for up to 24 hours or the freezer for up to 1 month.
Make the tart up to 24 hours in advance but omit the brûlée topping until you’re ready to serve. Keep the tart covered in the fridge, then let it come up to room temperature before sprinkling with the sugar and brûléeing the top.
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