Crème brûlée tart

crème brûlée tart
1H 40M



1.Grease 24cm round loose-based flan tin. Process flour, custard powder and butter until just crumbly. Add egg yolk and enough water to make ingredients just cling together. Press dough into a ball, knead on floured surface until smooth. Wrap in plastic wrap, refrigerate 30 minutes.
2.Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side, trim edge. Refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan-forced).
4.Line pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans, bake further 10 minutes or until pastry is lightly browned. Cool.
5.Reduce oven to 150°C (130°C fan-forced).
6.Meanwhile, make filling. Whisk egg yolks and sugar in medium bowl until thick and creamy. Split vanilla bean lengthways, scrape seeds into medium saucepan. Bring cream and milk to the boil in small saucepan, remove from heat. Whisk hot milk mixture into egg yolk mixture, strain. Cool.
7.Pour filling into pastry case. Bake tart about 1 hour or until custard is set, cool.
8.Make topping. Sift sugars together twice through a fine sieve. Sift topping evenly over filling, refrigerate 1 hour.
9.Preheat grill. Cover pastry edge of tart with foil, place under hot grill 2 minutes or until sugar is melted and golden brown. (If sugar does not melt in 2 minutes, lightly brush topping with water and grill again.)

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