Maple Cream Brûlée Tart

Hi Everyone,

If ever I had a favourite desert it would have to be creme brûlée. Having said that I never made it at home as all recipes seemed too difficult. The need to cook something in an oven in a water bath. The fear of curdling. The missing blow torch amongst my kitchen utensils are simply a few reasons…

This recipe solves all that.  Admittedly life would be easier with a blow torch but this one was simply grilled in the oven – anyone can do that!

Maple Cream Brûlée Tart

Preheat oven to fan bake 160°C and place the tray on the lowest level.

Ingredients:

• 1 cup milk
• 1 cup cream
• 2 eggs plus 2 egg yolks
• 1/2 cup caster sugar
• 1/4 cup maple syrup
• white sugar for sprinkling

Vanilla Pastry

• 1 +2/3 cups plain flour
• 1 tbsp caster sugar
• 1/4 tsp baking powder
• 180g cold butter, chopped
• 1/3 cup cold water
• 1tsp vanilla extract

Recipe:

1. Preheat oven to 160° C
2. Make the pastry: place flour, sugar, and baking powder in a bowl and combine. Add the butter and process to make the texture resemble fine bread crumbs. Gradually add water and vanilla. Combine until the mixture comes together. Then place in a plastic bag in the fridge for at least 30 minutes.
3. Roll out pastry on a lightly floured surface, approx 3mm thick. Place into a 28cm pie dish, prick with a fork and blind bake for approx 15 minutes (until the base is slightly brown).
4. Place milk and cream in a small sauce pan and heat over a low heat until almost boiling.
5. Put eggs, maple syrup and sugar in a bowl and mix to combine.
6. When the milk and cream is ready slowly pour in the egg mixture, stirring constantly. Allow a couple of minutes to cool then place the mixture into the pastry case.
7. Bake for 15 – 20 minutes. Allow to cool in the tin.
8. Just before serving sprinkle with sugar and caramelise either with a blow torch or under a very hot grill until a golden crust forms.

Enjoy!

Have fun baking!

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