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 Want new recipes direct to your email?
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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
PRINT RECIPEIngredients
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.
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9 Responses
I would love to make this delicious tart, but I need the ingredient lists in English measure. Please help if you can.
Can you please share tips on how you got such a clean cut slice after the sugar topping has been flamed?
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!
I would like to get the recipe for the CREME BRULEE TART In measurement s of cups, ounces, teaspoons etc.
Thank You.
What is double cream???
Double cream is heavy whipping cream
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.
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.
was so excited to try it, a total disaster , the crust did not hold the creme brulee and they spread all over the place .