Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Crème brûlée sugar tart recipe
Crème brûlée sugar tart is a French dessert combining simplicity and sweetness. Easy to prepare, it can be served during family meals or special events. Here is the recipe.
Origin
The history of crème brûlée or crème brûlée sugar tart still has some gray areas. Indeed, its exact origin is not really known. What little we know is that this cream would not have seen the light of day without François Massialot. According to old works, this mouth officer played a key role in its design.
History tells that François Massialot discovered the recipe for crème brûlée tart during a long journey. He would have found it in Perpignan while he was traveling from region to region. After getting hold of the recipe, the catering officer reproduced it during a meal organized by Philippe d'Orléans. This meal will then forever change the history of this dish.
Ingredients
To prepare the sweet dough for your crème brûlée sugar tart, you must have:
-
Of butter (150g)
-
Icing sugar (100 g)
-
Almond powder (60 g)
-
A pinch of salt
-
An egg
-
Flour (250 g)
For the crème brûlée, you must have:
-
Liquid cream (250 ml)
-
Milk (150 ml)
-
Four egg yolks
-
Brown sugar
-
A vanilla pod
Preparation
Start by preparing the sweet dough. To do this, take a mixing bowl and put the butter in it. Once in the container, beat it until it becomes a paste. Then add the icing sugar and almond powder. Then mix.
Then take the egg and salt, and incorporate them into the mixture. Once in, mix again until you have a smooth consistency. Then add the flour.
Once the flour is added, mix again, but this time not for too long. Then cover the dough with cellophane paper and put it in the refrigerator.
After an hour, take out the dough and spread it out on a floured work surface. Roll it on a roller. Then, unroll onto a perforated circle.
Once rolled out, bring the dough down against the edges of the dark circle. Be sure to press down with your finger to form a right angle.
All you have to do is put the dough in the refrigerator and bake your tart base. Cooking should be done in an oven preheated to 160°. And this for 15 minutes.
Now let's move on to the crème brûlée. To start preparing it, pour the milk and cream into a saucepan. Next, cut the vanilla pod in half. Then collect the seeds with a knife.
The next step is to heat the milk and cream with the vanilla seeds and pod. When heating, be sure to put cellophane on top of the pan.
Leave the mixture to infuse for half an hour off the heat. In the meantime, you can already whisk the yolks and sugar.
Once the half hour is up, reheat the mixture for a minute. Then pour it into the bowl containing the yolks and sugar. Once all the ingredients are incorporated, mix.
To finish the preparation, pour the cream onto the tart base. Then cook for 50 minutes at 150°.
Once the pie has cooled, sprinkle with brown sugar and brown with a blowtorch.
Need fresh produce to prepare your dishes? Do not hesitate to place an order at Maple Treasures.
icon
Free shipping
For orders over 99 €
icon
International Shipping
Tax and customs included
icon
Customer service 7/7
Quick response to your requests
icon
Secure payment
Safe purchase guarantee
Leave a comment
Log in to post comments