So tonight, on the eve of Valentine's day I thought I would just pass on a little treat, no commentary, just a little treat to hopefully trigger some lust out there. Happy Valentine's day to all my readers!
Raspberry Creme Brulee Tart
Cook Time: 1 Hour
Crust:
1-1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter
3-5 tablespoons ice water
Creme Brulee:
3 egg yolks
1 whole egg
2 cups heavy cream
1/3 cup sugar
3 teaspoons vanilla bean paste
1/4 cup raspberry preserves
4 tablespoons sugar
1 pint of fresh raspberries
Preheat oven to 350 degrees. In a food processor pulse flour, sugar, and salt to blend. Add butter and pulse until the butter is the size of peas. Add three of the tablespoons of the water and pulse until the dough comes together. Add more water if needed. Press the dough into a 10 inch tart pan. Refrigerate dough for 30 minutes.
Remove the dough from the refrigerator and poke with a fork. Place tart shell in the oven and bake until golden, about 30 minutes. If the shell puffs up while cooking just pierce with a fork to deflate it. While the crust is baking start making the custard by heating the cream and the vanilla bean paste until steamy. While the cream is heating in a stand mixer with a paddle attachment beat the eggs and sugar until thickened and pale, scraping the bowl to ensure all the yolk is emulsified.
Remove the cream from the heat and with the mixer running slowly add the cream, tempering the eggs. When the crust is done baking remove from the oven. While the crust is still hot spread the preserves all over the crust. Strain the custard through a sieve into a bowl. Slowly pour the custard over the preserves and bake at 325 degrees until the custard is slightly set but still has some wiggle to it.
Remove from the oven, cool, then refrigerate until completely set, about an hour. Turn the broiler on, placing the rack on the highest level. Sprinkle the 4 tablespoons sugar over the top, and place tart under the broiler. Broil just until the sugar caramelizes, about 2 minutes. Remove the tart from the heat, allow the sugar to cool, then top the tart with fresh raspberries.
Raspberry Creme Brulee Tart
Cook Time: 1 Hour
Crust:
1-1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter
3-5 tablespoons ice water
Creme Brulee:
3 egg yolks
1 whole egg
2 cups heavy cream
1/3 cup sugar
3 teaspoons vanilla bean paste
1/4 cup raspberry preserves
4 tablespoons sugar
1 pint of fresh raspberries
Preheat oven to 350 degrees. In a food processor pulse flour, sugar, and salt to blend. Add butter and pulse until the butter is the size of peas. Add three of the tablespoons of the water and pulse until the dough comes together. Add more water if needed. Press the dough into a 10 inch tart pan. Refrigerate dough for 30 minutes.
Remove the dough from the refrigerator and poke with a fork. Place tart shell in the oven and bake until golden, about 30 minutes. If the shell puffs up while cooking just pierce with a fork to deflate it. While the crust is baking start making the custard by heating the cream and the vanilla bean paste until steamy. While the cream is heating in a stand mixer with a paddle attachment beat the eggs and sugar until thickened and pale, scraping the bowl to ensure all the yolk is emulsified.
Remove the cream from the heat and with the mixer running slowly add the cream, tempering the eggs. When the crust is done baking remove from the oven. While the crust is still hot spread the preserves all over the crust. Strain the custard through a sieve into a bowl. Slowly pour the custard over the preserves and bake at 325 degrees until the custard is slightly set but still has some wiggle to it.
Remove from the oven, cool, then refrigerate until completely set, about an hour. Turn the broiler on, placing the rack on the highest level. Sprinkle the 4 tablespoons sugar over the top, and place tart under the broiler. Broil just until the sugar caramelizes, about 2 minutes. Remove the tart from the heat, allow the sugar to cool, then top the tart with fresh raspberries.
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