Aoife cooks

Crème Brulée Tartlets

Crème Brulée Tartlets
Preparation time:
50 minutes 
Cooking time:
30 minutes

Aoife’s Crème Brulée tartlets are a decadent twist on the French classic. Flaky shortcrust pastry filled with velvety vanilla cream before being topped with caramelised sugar top, it’s the perfect sweet for sharing.

  • Crème Brulée Tartlets


    For the pastry:

    • 90g plain flour
    • Pinch salt
    • 75g cold butter, cubed
    • ½ tbsp sugar
    • ½ - 1 tbsp water

    For the filling:

    • 100ml cream
    • ½ vanilla pod, seeds scraped
    • 1 egg yolk
    • 2½ tbsp sugar

  • Method

    For the pastry:

    • Rub the flour, butter and salt together until the mix resembles fine breadcrumbs. Add the sugar and then enough water just to bring the dough together. Wrap the dough in clingfilm and place it in the fridge for at least 30 minutes to chill.

    • Preheat the oven to 190C or 170C if using a fan. Grease two 10cm loose-bottomed tart tins with butter or a little flavourless oil (if not using non-stick tins).

    • Divide the dough into two and roll out on a lightly floured surface until you have two slightly larger discs than the tart tins. Press the pastry into the tins and trim the excess pastry from the edges. Prick the base of each tart with a fork and place the tins in the fridge for 5
      minutes. Chill or freeze any pastry trimmings to use another time.

    • Bake the tarts blind by placing a square of parchment paper in each, filling them with baking beans or rice, and baking in the oven for 15 minutes. Remove the beans and paper and bake for a further 5 minutes until lightly golden. Remove from the oven and allow to cool slightly.

    • Reduce the oven temperature to 150C or 130C fan.

    For the filling:
    • Heat the cream with the vanilla seeds in a small saucepan until just simmering.

    • Whisk the egg yolk and ½ tbsp of the sugar together in a bowl until well combined. Pour the hot cream onto the egg mix, whisking all the time. Pour the custard through a sieve into a jug.

    • Slowly pour the custard into the tins and bake for 15-18 minutes until just set around the edges; there should be a slight wobble in the centre.

    • Remove from the oven and leave to cool completely, then chill for 30 minutes or until cold.

    To finish:
    • Sprinkle the remaining sugar on top of the tarts and use a blow torch to caramelise the sugar until scorched and golden brown. Alternatively, place the tarts under the grill to caramelise the sugar.

    • Leave the sugar to set for about 20 seconds before serving.

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