BRULEE FIG AND CUSTARD TART
- FOR THE PASTRY CREAM
- You'll need a single recipe of pastry cream from the blog (link found below the recipe). Make ahead and chill. Stir well before using to soften.
- FOR THE SABLE BRETON
- 80g egg yolks (approx. 4)
- 175g caster sugar
- 160g unsalted butter, softened
- 220g plain flour
- 7g baking powder
- Pinch of salt
- TO FINISH THE TART
- 6 figs
- Raw sugar, for the brûlée
- Icing sugar, for dusting
- Preheat the oven to 165 C (320 F).
- Butter and flour 6 individual tart tins (I used bottomless rings).
- Beat the butter with a wooden spoon until creamy. Set aside.
- Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
- Add the sugar all at once and beat until pale and creamy.
- Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
- Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
- Bring the dough together with your hands, gently, and divide among the tart cases.
- Press the pastry into the bases and up the sides of the tart cases.
- Bake for 15 - 20 minutes, until puffed and golden.
- Remove from the oven and allow to cool.
- Use a piping bag fitted with a round nozzle to dot the pastry cream over the sable breton bases.
- Quarter the figs, sprinkle with raw sugar and use a blowtorch or grill (broiler) to brûlée them. Arrange them over the tart.
- Dust with icing sugar to serve. Makes 6 tarts.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/04/01/brulee-fig-and-custard-tarts/
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