Aileen Anastacio



Creme Brulee Tart with Peaches
By: Aileen Anastacio
Yields 6 individual tarts  Prep Time 20 minutes  Baking Time 25 minutes

For the custard
7 egg yolks
1/2 cup granulated sugar
2 2/3 cups liquid cream
1 tablespoon vanilla extract
2 tablespoons granulated sugar for topping
3 to 4 pieces canned peach halves, sliced

For the flaky pie pastry
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup cold butter, cubed
2 tablespoons shortening
2 tablespoons cold water, or up to 1/4 cup

1  Prepare the flaky pie pastry: In a large bowl, combine the flour and salt and stir to mix. Scatter the butter and shortening pieces over the flour mixture. Using a fork or pastry blender, toss flour to coat then cut in the butter and shortening until the mixture forms large, coarse crumbs, the size of large peas.

2  Drizzle the ice water over the mixture and toss with the pastry blender until the dough is evenly moist and begins to come together in a mass but does not form into a ball.

3  Transfer the dough to a work surface. Roll dough to form a disk. Wrap disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour for up to overnight.

4  Make the custard:  Whisk yolks and sugar in a double boiler until thickened, about 10 minutes. Bring cream and vanilla to a boil and gradually add to the egg mixture. Cook in a bowl over simmering water, whisking constantly for an additional of 5 to 8 minutes. Remove from heat. Allow to cool completely.

5   Make the tart shells: Let the dough sit at room temperature for at least 10 to 15 minutes to soften the dough. Roll each dough between two sheets of parchment paper to 1/8-inch thickness, 5 inches in diameter. Place the dough into the tart pan and allow the dough to take the shape of the pan. Press the dough into the edges. Gently prick the bottom of the tart using a fork. Cover the dough with plastic wrap and chill in the refrigerator for about 20 to 30 minutes. Place aluminum foil over the dough and gently mold it to the dough in the pan. Add pie weights (dried beans work well). Bake at 375F for 15 minutes. Remove the foil and weights and bake for another 10 minutes or until golden. Transfer tart to a wire rack and allow to cool completely.

6  Once shells are completely cool, pour the custard into the completely cooled tart shells. Chill in the refrigerator for 3 to 4 hours or until set. To serve, sprinkle sugar on top of the tarts. Use a blow torch to caramelize the top. Return to the refrigerator for about 15 to 30 minutes. Top crème brulée with sliced peaches and brush with pastry gel or syrup where peaches are soaked in before serving.


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