Mix the sugar with the egg yolks. Then add the cream while whisking. Pour this mixture into the baked tart shell. Bake for 1 hour at 210°F (100°C). Once cooled, refrigerate the tart for at least ...

The fruit’s combination of sweetness and perfume with a touch of acidity makes them a perfect complement for the custard cream of a classic creme brulee. A tart shell made from store-bought puff ...

The filling of apricot halves in a rich custard is finished à la creme brûlée ... then fill halfway with pie weights. Bake the tart shell for 15 minutes. Remove it from the oven and lift ...

An elegant dessert that combines the best elements of a tart and crème brulee: a crisp pastry shell, creamy centre and brittle torched-sugar top layer. serves 1. To make the pastry, preheat oven ...

This tart fruit is rendered slightly less aggressive ... Baked brie already ranks pretty high in terms of decadence, but a crunchy, sweet shell of caramelized sugar on top of a gooey, creamy ...

It positively exudes aromatic vanilla and cream, and of course there’s never a problem with a crunchy caramel shell. You can keep it classic with vanilla ice cream, or explore a little.

Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 ...

Bring cream, milk and chopped 70% cocoa chocolate to the boil. Stir into egg mixture. Place tart shell on a baking tray. Strain egg mixture into tart shell and bake for 50 minutes or until set.