How to Make Burnt Cream Tart – Simple, Rich, Fragrant, and Appealing Crème Brûlée Tart

How to Make Burnt Cream Tart

• 1

  Whip Butter and Eggs

  Beat 1 egg at room temperature until smooth.

  Beat 80g of unsalted butter at room temperature, then add 45g of powdered sugar and mix until the sugar dissolves in the butter.

  Next, gradually add 24g of beaten egg to the butter-sugar mixture and mix until the ingredients are well combined.

  

  

  

  
• 2

  Sift and Mix Flour

  Add 15g of almond flour to the mixture and mix well.

  Sift in 100g of cake flour, 25g of bread flour, 10g of cocoa powder, and a pinch of salt, then use a flat whisk to mix until a smooth and consistent dough forms.

  

  

  

  
• 3

  Roll and make the pastry

  Divide the dough into 2 parts. Prepare a piece of plastic for one part of the dough on top, then place another piece of non-stick plastic on top and use a rolling pin to roll the dough thin (5mm).

  Place the rolled-out dough onto a silicone baking mat, then use a mold (15cm x 3cm) to cut into a round shape (do not remove the mold).

  The remaining dough should be rolled thin (5mm) along the length. Cut the dough in half and place it into the inner rim of the mold, using a knife to cut according to the height of the mold. Cover with plastic wrap and refrigerate for 2 hours (do not remove the mold).

  

  

  

  
• 4

  Bake the pie crust

  Remove the pie crust, place parchment paper inside, then pour in the ceramic beads, and bake in the oven at 180 degrees Celsius for 15 – 18 minutes.

  After baking, remove the ceramic beads and brush a layer of the remaining beaten egg inside the pie crust and bake for another 3 – 4 minutes at 180 degrees Celsius. Remove the mold, and the pie crust is done; place the pie crust on a rack to cool.

  

  

  

  
• 5

  Heat the heavy cream

  Cut a vanilla bean in half lengthwise, scrape the inside with a knife and place everything into a pot (the shell + the scraped part).

  Add 200g of heavy cream and 100g of unsweetened fresh milk, heat over medium flame, and stir until the mixture is warm, then remove from heat.

  Tip: You can use vanilla extract or a substitute vanilla.

  

  
• 6

  Make the crème brûlée mixture

  Separate 3 egg yolks and beat them with 50g of sugar.

  Gradually add the warm milk mixture and stir well. Strain through a sieve to make the mixture smooth.

  Tip: Keep the milk warm and add it slowly to the eggs to prevent the hot milk from cooking the eggs and losing the smoothness of the mixture.

  

  

  

  
• 7

  Pour into molds and caramelize

  Pour the egg milk mixture into the tart shell and bake for 35 – 40 minutes at 140 degrees Celsius.

  After baking, take the tart out and refrigerate for 5 hours to let it set.

  After the setting time, sprinkle sugar on top of the tart and use a blowtorch to caramelize the sugar until it melts and turns golden brown on the surface, and then it’s done.

  

  

  

  
• 8

  Final Product

  The burnt cream tart has a slightly bitter chocolate crust combined with a rich egg cream filling and a crispy burnt sugar layer, creating a wonderful dessert.

  This dish is suitable for serving during afternoon tea or picnics with friends on weekends.