CREME BRULEE TARTS..RECIPE Try this with fresh ripe summer fruit on the side

If you are ever looking for something very special, to serve as dessert..this is ONE of the ones to choose.

They are fantastic ..and easier to serve as not everyone has small dishes to serve traditional creme brulee.
Serve with any fresh fruit or berries.

The recipe serves 6


or you may just use it for 4..depending on your tart sizes

The pastry:
1 1/2 cups all purpose flour plus more for dusting
2 tbsp sugar
1/2 cup cold butter cut into small dice
1tbsp cold water


The secret here is to grind the sugar to make it finer grained, do not grind to powder, outside America use caster or superfine sugar.

In a food processor... blend butter with flour to make fine bread crumbs, dissolve the sugar in water and add to bring dough together..mix together lightly and form the soft dough into a circle, wrap in wax paper and chill for 30 mins.


You will need 6 x 4 inch tart pans

Divide the dough into 6 and roll to just overlap the tart tins.
Gently line the greased pans, smooth sides and prick the base with tines of a fork, chill for 20 mins.
Line the tarts with parchment or foil and dried beans

PREHEAT OVEN 375F MIDDLE SHELF

Bake for 15 mins  (This is known as "blind baking").
remove foil/parchment and beans and bake for further 10 mins...until crisp & golden.
Remove and cool on wire rack.


The Creme

4 large egg yolks at room temp
1/4 cup sugar (also ground finer)
1 1/4 cups heavy DAIRY cream
1 tsp real vanilla extract
 brown sugar for topping

In a saucepan heat the cream BUT DO NOT BOIL.
Whisk the egg yolks and sugar until pale lemon colored.
Pour the warmed cream onto the eggs and whisk well, add the vanilla extract.
Pour into a clean pan and slowly simmer..whisking well until it thickens ( easily coats back of a spoon thickly).

DO NOT BOIL

Remove from heat and allow to cool slightly (it will thicken up even more), pour into baked tart shells.
Cool completely then chill overnight, well covered in plastic wrap.

Next day, sprinkle with brown sugar and broil  under preheated broiler until the sugar caramelizes.
Cool and refrigerate for 2 hours before serving with fresh fruit and or berries.

Treat your self and family to this dish, and like all good cooks, experiment with it..your food tasters will love you even more for this.