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Impossibly creamy creme brûlée tartlets topped with toffee you just HAVE to crack!
Recipe for Creme Caramel Tartlets by Anisa Sabet.
Recipe adapted from here.
For the shortcrust pastry:
For the filling:
For the creme brûlée top:
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.
Anisa Sabet xx
Follow along for more of my life through the lens, and of course, all the food porn. #anisasabetphotography xx