Tuesdays with Dorie BCM: Crème Brûlée Tart

June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, pudding/mousse, sweet things, tuesdays with dorie | 3 Comments
Tags: baking, tarts

A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.

These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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Your mini tart looks amazing…and so do those strawberries 😍

Comment by isthisakeeper— June 24, 2020 #

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Yours is SO elegant! LOVE!!

Comment by Mardi (eat. live. travel. write.)— June 24, 2020 #

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Berries were perfect with this dessert. Looks like you will be making more tart dough next month. Thanks for the info on the sugar, I didn’t think brown sugar was traditional but I wasn’t sure.

Comment by Diane Zwang— June 24, 2020 #

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