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Creme Brulee Tart with Lily O’Brien’s

Name: Creme Brulee Tart
Ingredients: 100 g Butter; 200 g Plain Flour; 2 tbsp Sugar; 2 tbsp Cocoa Powder; 50 g Dark Chocolate; 1 tbsp Milk; 2 tbsp Cold Water; 300 ml Double Cream; 100 ml Whole Milk; 1 tbsp Vanilla Extract/Paste; 2 Eggs; 2 Egg Yolks; 100 g Caster Sugar (plus extra to top with)

Published by Amy

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Creme Brulee Tart - Chocolate pastry, filled with sweet custard and topped with a caramel layer.

I love chocolate. Like more than life itself. I eat it each & every day and definitely consider it to be an essential food group of it’s own. So I’m sure you can understand my excitement in teaming up with Lily O’brien’s to create a desert inspired by their delicious chocolates

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If you’re not familiar with Lily O’brien’s, they are an Irish chocolate brand; founded by Mary Ann O’brien in her kitchen in the early 1990s and named after her daughter Lily. With a fantastic array of chocolates, finished to the most luxurious standard, it’s no surprise that Lily O’brien’s has received a number of awards over the past decade. One of the most creative (and my favourite!) of the Lily O’brien’s range is their Chocolate Desserts Collection. As the name would suggest, the chocolates are inspired by some of the most popular of desserts. Banoffee pie, hazelnut torte, chocolate orange… Out of all the Lily O’Brien’s Chocolate Desserts Collection, the Creme Brulee is my favourite. A lovely little milk chocolate cup, stuffed with a layer of caramel & a vanilla custard truffle, topped with a sprinkle of sugar. And it was this sweet little chocolate that inspired me to create a Creme Brulee Tart. Like it’s chocolate predecessor, this tart consists of a chocolate casing, a custard filling and a sugared layer on top. Such a simple concept but the stuff a sweet-toothed dessert-lovers dreams are made of! The rich chocolate pastry case is the perfect bowl for the sweet custard filling. And the caramelised sugar top gives this Creme Brulee tart the crunch it craves.

Granny’s Top Tips
♥ You can easily make individual mini tarts from this recipe. Just be sure to reduce your baking times. ♥ If you don’t have a creme brulee torch, fear not. Even without the caramelised sugar top, this recipe makes a lovely custard tart.

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This recipe is in collaboration with Lily O’brien’s and I was compensated for the production of this recipe. All work and views involved are my own. See our Privacy Policy for more info.

Creme Brulee Tart

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INGREDIENTS

For the Pastry

100 g Butter
200 g Plain Flour
2 tbsp Sugar
2 tbsp Cocoa Powder
50 g Dark Chocolate
1 tbsp Milk
2 tbsp Cold Water

For the Filling

300 ml Double Cream
100 ml Whole Milk
1 tbsp Vanilla Extract/Paste
2 Eggs
2 Egg Yolks
100 g Caster Sugar plus extra to top with

INSTRUCTIONS

For the Pastry

In a large bowl, rub the butter and flour together until it resembles bread crumbs.
Add the caster sugar and cocoa powder and mix to combine.
In a small bowl, melt the dark chocolate (over a bain marie or in short bursts in the microwave). Whilst stirring the melted chocolate, gradually add the milk to create a ganache.
Add the ganache to the dry ingredients and mix. Add the water a spoonful at a time and mix to create a stiff dough.
Turn onto a floured surface and knead for a couple of minutes before wrapping in cling film and setting aside in the fridge for 30 mins.
Generously grease a 21cm tart tin with butter and pre-heat your oven to 170°c (or 150°c for fan assisted ovens or Gas Mark 3). Place a tray large enough for your tart tin to sit upon into the oven to warm up too.
Roll your dough into a circle large enough to drape into your prepared tin with a small amount of pastry hanging over the edge. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20 minutes on top of the warmed baking tray before removing the baking beans and continuing to bake for a further 10 minutes.

For the Filling

Set aside the chocolate pastry case to cool and reduce the oven to 140°c (or 120°c for fan assisted ovens or Gas Mark 1).
In a pan, warm the cream, milk and vanilla to a simmer. In a heat-proof bowl, whisk the eggs and sugar until pale, before gradually adding the warmed milk & cream over, whilst continuing to whisk.
Pour the custard mixture into a jug and place your chocolate pastry case into the oven, again on top of the the pre-heated tray. Pour the custard mixture into the pastry case and bake for 40 minutes until the top is golden and the custard has a slight wobble.
Trim the excess edges from the pastry. Allow your custard to cool a little before spooning with sugar and using a creme brulee torch to caramelise to a lovely golden brown.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

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ABOUT THE AUTHOR

Amy Reid

Amy is the voice-behind and creator-of Baking with Granny. The daughter of a professional baker, Amy grew up in the house which was filled with cakes & bakes. Once her own two children came along (and her mother became “Granny”), it was suddenly obvious that many of their family recipes would be lost in time, if not written down now. And Baking with Granny was born! Amy now takes Granny’s recipes from years gone by and transforms them from bakery quantities, to easy home baking recipes that people around the world can make and enjoy.

11 responses

Patricia Blum says:

September 14, 2018 at 4:39 pm

I would love to make this delicious tart, but I need the ingredient lists in English measure. Please help if you can.

Reply
Randa says:

January 28, 2019 at 9:43 am

Can you please share tips on how you got such a clean cut slice after the sugar topping has been flamed?

Reply
1. Louise says:
  
  April 21, 2024 at 5:07 pm
  
  A hot knife I expect hun x
  
  Reply
Nina says:

March 1, 2019 at 5:44 pm

Hello, thank you for sharing this great recipe! The eggs and egg yolks are combined with the sugar, aren’t they?! And does the heatproof bowl imply it needs to be heated before the milk-cream mixture is added? Thanks a lot!

Reply
Darlene Contreras says:

March 17, 2019 at 1:16 am

I would like to get the recipe for the CREME BRULEE TART In measurement s of cups, ounces, teaspoons etc.
Thank You.

Reply
Janice Brisciano says:

July 23, 2019 at 4:46 pm

What is double cream???

Reply
1. Christina says:
  
  May 25, 2020 at 6:44 pm
  
  Double cream is heavy whipping cream
  
  Reply
Janice BRISCIANO says:

July 23, 2019 at 11:38 pm

Is there anyway I can copy or get a copy of the finished tart?? Typed recipe for my personal cookbook of things I would like to try to make ( not any kind of pro) need to know what it’s suppose to look like when I’m finished.. I would really appreciate it.

Reply
Dianne Nair says:

March 16, 2020 at 6:31 pm

It looks yummy would love to try it out.
Will post results once I have tried making the Crème Brulee Tart
Thank you for sharing.

Reply
dina says:

December 6, 2020 at 8:45 pm

was so excited to try it, a total disaster , the crust did not hold the creme brulee and they spread all over the place .

Reply
Louise says:

April 21, 2024 at 5:08 pm

Hi can I make the pastry without the chocolate. Would I use a shortcrust?

Reply