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 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 ...

(Resting the pastry after each step will ensure that the pastry doesn't shrink during baking, producing neat and even tartlet shells.) 7. Cut out discs of the pastry and carefully line the metal ...

Her “Sweet Life” is filled with elegant desserts, for which she explains pastry kitchen techniques: prune Armagnac creme brulee ... Prick the bottom of the tart shell with a fork.

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 ...

Remove items from your saved list to add more. The most efficient way to caramelise the sugar layer on top of a creme brulee is scorching it with a small kitchen blowtorch. These are available ...

To finish off a great dinner, try their creme brulee, which is a blend of strawberry and vanilla cream in a pastry shell, caramelized with sugar. stephanpyles.comChef and owner Stephen Pyles ...