BAKING PROJECT

This tart is similar to the Fruit Tart I made earlier.. you can follow the same recipe for the tart shell.  Instead of pastry cream, I am filling it with a pudding similar to Crème Brulee.  So rich ! Oh, by the way, the surface is supposed to be covered with caramelized burnt sugar.  It didn’t happen, coz my mini torch is out of gas, sorry.

The tart pan I’m using is sponsored by Wholeport.  Check out the wonderful items they have. Click on the banner below to visit their website.

OK, the recipe for the crème brulee filling :

In a saucepan, add the whipping cream and vanilla.  Heat till it is warm (not boiling).  Add the sugar into the cream and stir till it is dissolve.  In a separate bowl, beat the eggs slightly.  Now take a few tablespoon of the warm cream and stir it into the eggs, then add a few tablespoon more.  Add all the eggs into the pot.   Stir well and set aside till the tart shell is ready.

Blind bake the tart shell for 20 minutes at 180C.  Remove from oven.  Pour in the Crème Brulee and then arrange the fruits.  Bake for a further 20 minutes or till the pudding is slightly set.

If you want to add the crunchy caramel topping, sprinkle lots of icing sugar on top.  Then put it under a grill or use a blow torch is circular motions to burn the sugar.  But be careful not to overdo it coz the pudding/ custard might separate.

Personally I think the Crème brulee filling taste so much nicer than the Pastry cream.  And not too complicated to make.. just follow the steps on tempering it. Do not add the eggs all at once into the warm milk, or you will end up with scrambled egges.   Happy Baking and caking to all of you out there.  Thank you.