Creme Brulee Tart


For the Pastry

  • 100 g Butter
  • 200 g Plain Flour
  • 2 tbsp Sugar
  • 2 tbsp Cocoa Powder
  • 50 g Dark Chocolate
  • 1 tbsp Milk
  • 2 tbsp Cold Water

For the Filling

  • 300 ml Double Cream
  • 100 ml Whole Milk
  • 1 tbsp Vanilla Extract/Paste
  • 2 Eggs
  • 2 Egg Yolks
  • 100 g Caster Sugar plus extra to top with
Creme Brulee Tart #Dessertrecipes


For the Pastry

  1. In a large bowl, rub the butter and flour together until it resembles bread crumbs.
  2. Add the caster sugar and cocoa powder and mix to combine.
  3. In a small bowl, melt the dark chocolate (over a bain marie or in short bursts in the microwave). Whilst stirring the melted chocolate, gradually add the milk to create a ganache.
  4. Add the ganache to the dry ingredients and mix. Add the water a spoonful at a time and mix to create a stiff dough.
  5. Full instructions visit @bakingwithgranny

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