Homemade Crème Brûlée Tartlets (Page 2 ) | July 3, 2025
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Preparation

1. Prepare the dough:

Mix the flour with the butter, icing sugar, and salt.

Gradually add the egg yolk and cold water until you get a smooth dough.

Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

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Roll out the dough and line buttered tartlet molds.

Prick with a fork and pre-bake at 180°C (350°F) for 12–15 minutes blind (with weights or dried beans).

2. Prepare the cream:

Heat the cream with the split and scraped vanilla bean (or vanilla extract).

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Beat the egg yolks with the sugar without whipping them.

Pour the hot cream over the eggs while whisking.

Strain the mixture.

3. Bake the tartlets:

Pour the cream into the pre-baked tartlet shells.

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Bake at 150°C (300°F) for 30–35 minutes, until the cream is set but still slightly jiggly.

Let cool at room temperature, then refrigerate for 2 hours.

4. Caramelization:

Sprinkle cane sugar over the tartlets.

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Caramelize with a kitchen torch or under the grill until golden and crisp.

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