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 ...

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 ...

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.

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 ...

2 Preheat the oven to 180 degrees, or 160 if using a fan oven. Grease six small tart tins (10cm in diameter) or one large tart tin (24cm in diameter). Divide the dough into six (if making ...

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 ...