Strawberry Creme Brulee Tart
A real conversation stopper and a sure way to make sure everyone leaves the table with happy memories.
INGREDIENTS:
NUT PASTRY MADE WITH
175 G/6 OZ PLAIN FLOUR,
100 G/31/2 07. DICED UNSALTED
BUTTER, 2 EGG YOLKS, I TBSP
KIRSCH (OPTIONAL), 55 G/2 oz
GROUND BLANCHFID ALMONDS
AND 40 G/11/2 OZ CASTER SUGAR
APPROXIMATELY 175 G/6 OZ
FRESH STRAWBERRIES
2 TBSP CASTER SUGAR
1 TBSP EAU-DE-VIE DE FRAMBOISE OR ORANGE. LIQUEUR 1 VANILLA POD
425 ML/15 FL OZ WHIPPING
CREAM
4 EGG YOLKS
DIRECTIONS:
Butter a 21.5 cm/81/2 inch flan tin, which is at least 2.5 cm/1 inch deep. On a lightly floured surface, roll out the nut pastry thinly and use to line the tin. Prick the base of the pastry case, cover and place in the refrigerator for 30 minutes.
Cut the strawberries into halves, place in a bowl and sprinkle over 1 tablespoon of sugar and the eau-de-vie or liqueur. Set aside for about 1 hour.
Set the oven to 200°C/400°F/Gas 6. Place a baking sheet in the oven.
Add the vanilla pod to the cream and heat gently to just below boiling point.. Cover, remove from the heat and leave to infuse for 15 minutes.
Place the tin on the baking sheet and bake the pastry case blind for 10 minutes (see page 95). Remove the paper and beans, then bake the pastry for a further 12-15 minutes until lightly browned. Transfer to a wire rack to cool completely.
In a small bowl, stir together the egg yolks and remaining tablespoon of sugar. Uncover the cream and heat to just. below boiling point again. Stir the cream onto the egg yolks, then pour back into the saucepan and heat very gently, stirring with a wooden spoon, until thickened to a smooth custard; do not allow to boil. Pour through a sieve into a bowl and leave to cool, stirring occasionally.
Strain off the juices from the strawberries and stir into the custard. Arrange the strawberries in a single layer in the pastry case, then pour over the custard. Smooth the top using a long spatula, then place in the refrigerator for about 2 hours.
About 40 minutes before serving, preheat the grill so that it becomes very hot. Sprinkle an even layer of caster sugar, about 5 mm/1/4 inch thick, over the entire surface of the custard, taking particular care not to leave any gaps near the pastry. Place the tart close to the grill so that the sugar very quickly melts and becomes golden brown. Chill for 30 minutes.
