Creme Brulee Tart

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:

Short bread:

• 150 g plain flour
• 150 g butter
• 75 g sugar
• 75g rice flour
• ½ (organic) lemon - only the zest

Tart filling:

• 2 egg yolks
• 299 g clotted cream
• 80 g sugar
• 1 vanilla pod
• 250 g fresh raspberries
• 3 tablespoons icing sugar

1. Rub flour, butter, sugar and rice flour together only using your fingers, not you entire hand, until the dough looks like breadcrumbs.
2. Add in the lemon zest and knead the dough together using your entire hand.
3. Place the dough cold in the refrigerator, until it is firm.
4. 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.
5. Heat up the oven to 180'C.
6. Beat together the egg yolks, clotted cream, sugar and vanilla seeds, until it is smooth.
7. Bake the short bread linen tart form at 180'C for 10-15 minutes, until firm and light golden.
8. Remove the tart forms from the oven.
9. Place the raspberries in art forms and pour the tart filling on top.
10. Bake for another 8-10 minutes at 180'C.
11. Cold from the oven, and the art cold down, before removing them from the forms.