White Chocolate Crème Brulee Tart

White Chocolate Crème Brulee Tart

Prep & cook time 70 minutes (+ chilling & cooling)  Serves 8

1 cup (150g) plain flour
½ cup (40g) toasted flaked almonds
1 tablespoon caster sugar
¼ cup (45g) finely chopped naked ginger
60g butter, chopped
1 egg
4 egg yolks
2 tablespoons caster sugar, extra
½ cup (125ml) cream
½ cup (125ml) milk
1 teaspoon vanilla bean, split and seeds scraped
200g white chocolate, chopped
2-3 tablespoons icing sugar, extra

1 Combine flour, nuts, sugar, ginger and butter in a food processor and process just until mixture resembles breadcrumbs. Add the egg and process briefly until mixture begins to form lumps. Press into the base of a 23cm round fluted tart pan with a removable base and chill for 30 minutes. Prick well with a fork and then bake in a moderate oven 180°C for 20 minutes or until lightly golden around the edges. Reduce the oven to 160°C.
2 Beat the egg yolks and extra 2 tablespoons sugar until pale and creamy.
3 Combine the cream, milk and vanilla in a small saucepan and heat to a simmer. Remove from the heat, add the chocolate and stir until smooth. Slowly add the chocolate mixture to the egg yolks, stirring until combined. Pour into the pastry case.
4 Bake for 40-50 minutes or until just set. Cool in the pan on a wire rack before chilling for at least 1 hour.
Sift the top of the tart with icing sugar, and then use a cook’s torch to melt and caramelize the sugar to form a toffee crust. Serve immediately.

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Recipe: Angela Devlin. Photography: Noel McLaughlin  Styling : Anne Marie Cummins

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