Lemon Crème Brûlée Tart - A Guest Recipe From Donna Hay
- 1hr 20min
Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
store-bought sweet shortcrust pastry
2 cups (500ml) pure cream
1 vanilla bean, split and seeds scraped+
4 egg yolks
¼ cup (55g) caster (superfine) sugar, plus 2 tablespoons extra, for sprinkling
1 tablespoon lemon juice
1½ tablespoons finely grated lemon rind
Step 1 Place the pastry into a lightly greased 24cm (9½ inch) round loose-bottomed fluted tart tin and trim any excess. Prick the pastry base with a fork. Refrigerate for 1 hour.
Step 2 Preheat oven to 180°C (350°F).
Step 3 Line the pastry with non-stick baking paper and fill with rice or baking weights. Bake for 15 minutes, remove weights and paper and bake for a further 15 minutes, or until golden.
Step 4 Reduce oven to 150°C (300°F).
Step 5 Place the cream, vanilla bean and seeds in a saucepan over medium heat and cook until the mixture is just below boiling++. Remove from the heat.
Step 6 Place the egg yolks and sugar into a bowl and whisk until smooth. Remove the vanilla bean from the cream and discard. Gradually add the vanilla cream to the egg yolk mixture, whisking until combined. Strain the mixture through a fine sieve.
Step 7 Add the lemon juice and lemon rind to the mixture and stir to combine.
Step 8 Pour the crème brûlée mixture into the tart shell and bake for 30 minutes or until the filling has a slight wobble and is almost set. Allow to cool for 30 minutes, then refrigerate until chilled and set.
Step 9 Before serving, sprinkle the tart with sugar. Use a kitchen blowtorch to caramelise the top. Serves 6–8
+ If you can’t find vanilla beans, replace with 2 teaspoons of vanilla bean paste.
++ It is important not to boil the cream and vanilla beans in order to achieve a silky-smooth texture.
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