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Creme Caramel Tartlets

Filed in: sweet

Impossibly creamy creme brûlée tartlets topped with toffee you just HAVE to crack!

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Recipe for Creme Caramel Tartlets by Anisa Sabet. 

Recipe adapted from here.

Ingredients (makes 6):

For the shortcrust pastry: 

  • 250g (1 cup) plain flour
  • Pinch salt
  • 115g unsalted butter
  • 80g icing sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1/2 teaspoon cinnamon (optional)

 

For the filling: 

  • 75g (1/3 cup) caster sugar
  • 4 egg yolks
  • 500ml pure cream

 

For the creme brûlée top: 

  • 75g (1/3 cup) caster sugar
  • 2 tablespoons water

 

Method:

1.Preheat oven to 180°C.

2. To make the pastry: Blitz shortcrust pastry ingredients (except egg) in a food processor. Add the egg and pulse till a dough is formed. Wrap in glad wrap and pop into the fridge to chill for at least 1 hour. Press pastry into greased tartlet tins, line with baking paper and fill with baking beads or rice. Bake for 12 minutes, then remove the baking beads / rice and baking paper and cook for a further 8 minutes until just golden. Reduce oven to 160°C.

3. To make the filling: Beat egg yolks & sugar until pale. In a saucepan, bring the cream to a simmer. Gradually whisk warm cream into the egg mixture.  Pour into pastry cases and pop into the oven for 20-25 minutes then allow to fully cool.

4. To make the top: melt sugar with water in a small saucepan and swirl around consistently until it is golden and bubbling. Let bubbles to subside then pour mixture over tarts and allow to set.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my (super old!) Chocolate Ganache Love Tart.

Healthy-Chocolate-Ganache-Tart-Anisa-Sabet-The-Macadames-17-960x1440.jpg

Or my Better-Than-Pancake-Parlour (Obv) Crepes Suzette.

Crepes-Suzette-Anisa-Sabet-The-Macadames-98-960x1440.jpg

 

Anisa Sabet xx

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