TasteToronto | Lavender Crème Brûlée Tart

Lavender Crème Brûlée Tart

Moderate

Lavender Crème Brûlée Tart

Lavender Crème Brûlée Tart

Method

Crust 12 Steps

  • Step 1

    In a food processor, process together all-purpose flour, icing sugar, almond flour and salt just until combined.

  • Step 2

    Add in the butter cubes and pulse until mixed thoroughly, should be a sandy texture.

  • Step 3

    Add the egg and process until all the ingredients come together.

  • Step 4

    Turn dough out onto a work surface, then knead to bring together into a smooth ball. Wrap and let the dough rest in the fridge for 30 minutes.

  • Step 5

    After 30 minutes, lightly dust your work surface. Unwrap chilled dough and roll out into 1/8-inch thick.

  • Step 6

    Roll pastry lightly onto a rolling pin, then unroll it gently over the tart tin.

  • Step 7

    Adjust the pastry to fit into the tart tin, fitting into the corners. Trim the excess dough with a knife.

  • Step 8

    Chill the dough in the freezer for about 30 minutes.

  • Step 9

    In the meantime preheat the oven to 380°F.

  • Step 10

    Take the chilled dough out. Cover it with parchment paper and fill the inside with pie weights or rice.

  • Step 11

    Bake the dough in the oven for 10 minutes. Take the dough out, remove the pie weights and parchment paper. Bake the dough for another 5 minutes. Let it cool to room temperature.

  • Step 12

    Turn the oven temperature low to 300°F.

Creme Brûlée 9 Steps

  • Step 1

    Pour cream and lavender into a sauce pan. Heat the cream over medium heat just until warm. Take it off the heat, cover the pan and let it sit for 15 minutes.

  • Step 2

    In a large bowl, whisk together the sugar and egg yolks until mixed well.

  • Step 3

    Bring the cream back to a gentle simmer for 30 seconds.

  • Step 4

    Whisk the heated cream into the sugar mixture slowly. (Do this process very slowly and whisk constantly or the eggs might scramble.)

  • Step 5

    Pass the mixture through a fine sieve and pour it into the cool downed crust.

  • Step 6

    Carefully transfer the tart into the oven. Bake for 25-30 minutes or until just set but still slightly wobbly in the centre (custard will continue to set as it cools).

  • Step 7

    Remove the tart from the oven and let it cool down to room temperature for about 1 hour.

  • Step 8

    Transfer the tart to the fridge and let it chill for at least 2 hours.

  • Step 9

    Just before serving, sprinkle sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

Tags:

Tart

Best Crème Brûlée Recipes

Lavender Crème Brûlée

Crème Brûlée Tart

Lavender Crème Brûlée Tart

Moderate

Lavender Crème Brûlée Tart

Tara Omidvar
written by

Tara Omidvar

Lavender Crème Brûlée Tart

Yields:

Serves 8

Prep Time:

0 hours 20 mins

Inactive Time:

4 hours 0 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

French

Sweets

Ingredients

Crust

  • 220 grams all-purpose flour

  • 40 grams icing sugar

  • 15 grams almond flour

  • 1/4 tablespoon salt

  • 100 grams butter (cold, cubed)

  • 1 egg

Creme Brûlée

  • 2 cups half & half cream

  • 1/2 tablespoon dried lavender

  • 1/2 cup granulated sugar

  • 4 egg yolks

  • Granulated sugar, for topping

Send list of ingredients to myself

Method

Crust 12 Steps

  • Step 1

    In a food processor, process together all-purpose flour, icing sugar, almond flour and salt just until combined.

  • Step 2

    Add in the butter cubes and pulse until mixed thoroughly, should be a sandy texture.

  • Step 3

    Add the egg and process until all the ingredients come together.

  • Step 4

    Turn dough out onto a work surface, then knead to bring together into a smooth ball. Wrap and let the dough rest in the fridge for 30 minutes.

  • Step 5

    After 30 minutes, lightly dust your work surface. Unwrap chilled dough and roll out into 1/8-inch thick.

  • Step 6

    Roll pastry lightly onto a rolling pin, then unroll it gently over the tart tin.

  • Step 7

    Adjust the pastry to fit into the tart tin, fitting into the corners. Trim the excess dough with a knife.

  • Step 8

    Chill the dough in the freezer for about 30 minutes.

  • Step 9

    In the meantime preheat the oven to 380°F.

  • Step 10

    Take the chilled dough out. Cover it with parchment paper and fill the inside with pie weights or rice.

  • Step 11

    Bake the dough in the oven for 10 minutes. Take the dough out, remove the pie weights and parchment paper. Bake the dough for another 5 minutes. Let it cool to room temperature.

  • Step 12

    Turn the oven temperature low to 300°F.

Creme Brûlée 9 Steps

  • Step 1

    Pour cream and lavender into a sauce pan. Heat the cream over medium heat just until warm. Take it off the heat, cover the pan and let it sit for 15 minutes.

  • Step 2

    In a large bowl, whisk together the sugar and egg yolks until mixed well.

  • Step 3

    Bring the cream back to a gentle simmer for 30 seconds.

  • Step 4

    Whisk the heated cream into the sugar mixture slowly. (Do this process very slowly and whisk constantly or the eggs might scramble.)

  • Step 5

    Pass the mixture through a fine sieve and pour it into the cool downed crust.

  • Step 6

    Carefully transfer the tart into the oven. Bake for 25-30 minutes or until just set but still slightly wobbly in the centre (custard will continue to set as it cools).

  • Step 7

    Remove the tart from the oven and let it cool down to room temperature for about 1 hour.

  • Step 8

    Transfer the tart to the fridge and let it chill for at least 2 hours.

  • Step 9

    Just before serving, sprinkle sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

Tags:

Tart

Best Crème Brûlée Recipes

Lavender Crème Brûlée

Crème Brûlée Tart

Lavender Crème Brûlée Tart