baked caramel custard brûlée tart
- ¾ cup (180ml) milk
- 1 cup (250ml) single (pouring) cream
- 2 eggs
- 2 egg yolks
- 2 tablespoons CSR Caster Sugar
- ½ cup (120g) firmly packed CSR Dark Brown Sugar
- 2-3 tablespoons CSR Caster Sugar, extra
sweet shortcrust pastry
- 1¾ cups (260g) plain (all-purpose) flour
- ½ cup (80g) CSR Pure Icing Sugar
- 125g unsalted butter, chopped
- 2 egg yolks
- 1 tablespoon iced water
- To make the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and iced water and process until a dough just comes together.
- Remove the dough from the processor and roll out between 2 sheets of non-stick baking paper to a 4mm thick round. Refrigerate for 1 hour.
- Preheat oven to 180°C (350°F). Ease the pastry into a 22cm tart shell and trim any excess. Prick the pastry base with a fork. Line the tart shell with non-stick baking paper and fill with beans, rice or baking weights. Bake for 10 minutes, remove weights and paper and bake for a further 10 minutes or until golden.
- To make the filling, heat the milk and cream in a saucepan over medium-low heat until warm but not boiling. Place the eggs, yolks, caster sugar and brown sugar in a bowl and whisk to combine. Remove the cream mixture from the heat. Slowly pour the warm cream over the egg mixture, continuously whisking to combine.
- Reduce oven temperature to 160°C (325°F). Pour the custard mixture into the tart shell and bake for 30-35 minutes or until still wobbly in the middle and set on the outside. Cool for 15 minutes then refrigerate for 1 hour or until cold.
- Just before serving, sprinkle the top with the extra caster sugar. Using a kitchen blowtorch, caramelise the sugar until golden. Cut into wedges to serve. Serves 6-8
Tips + Tricks:
Combining caster and dark brown sugar gives this tart its velvety, smooth custard center with the perfect amount of wobble that contrasts perfectly with the delicious brulee crunch topping – it’s the ultimate play on texture in every bite.
Photography: William Meppem
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