At the afternoon tea course we were also making these Creme Brulee Tarts. I did not such a great success with my tarts, as the clotted cream was dried and therefore the filling became grainy. Another time I think, I will use whipped dairy cream instead of, also to lower the overall fat content in these tarts.
Creme Brulee Tart:
- 150 g plain flour
- 150 g butter
- 75 g sugar
- 75g rice flour
- ½ (organic) lemon - only the zest
- 2 egg yolks
- 299 g clotted cream
- 80 g sugar
- 1 vanilla pod
- 250 g fresh raspberries
- 3 tablespoons icing sugar
- Rub flour, butter, sugar and rice flour together only using your fingers, not you entire hand, until the dough looks like breadcrumbs.
- Add in the lemon zest and knead the dough together using your entire hand.
- Place the dough cold in the refrigerator, until it is firm.
- Roll out the dough in a thin layer. Cover tart forms with the dough. Place the tart form cold in the refrigerator, while you make the tart filling.
- Heat up the oven to 180'C.
- Beat together the egg yolks, clotted cream, sugar and vanilla seeds, until it is smooth.
- Bake the short bread linen tart form at 180'C for 10-15 minutes, until firm and light golden.
- Remove the tart forms from the oven.
- Place the raspberries in art forms and pour the tart filling on top.
- Bake for another 8-10 minutes at 180'C.
- Cold from the oven, and the art cold down, before removing them from the forms.