Hidden Gem Crème Brûlée Tart

(1)
1 reviews.
  • 60 min prep time
  • 3 hr 0 min total time
  • 13 ingredients
  • 24 servings

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Strawberry Layer

1
cup strawberry preserves or jam
2
cups thinly sliced fresh strawberries (about 1 quart)
1
teaspoon grated lemon peel

Custard Filling

12
oz white chocolate baking bars, finely chopped
5
egg yolks
2
tablespoons sugar
1/4
teaspoon salt
1
tablespoon vanilla
1 3/4
cups whipping cream
1/2
cup milk
1
envelope unflavored gelatin

Brûlée Topping

1
cup sugar

Directions

  1. 1 Heat oven to 450°F. Place 1 pie crust in each of 2 ungreased 10-inch tart pans as directed on box for One-Crust Filled Pie. Bake 10 to 12 minutes or until crusts are golden brown. Cool 20 minutes.
  2. 2 In each tart shell, spread 1/2 cup strawberry preserves. Top each with 1 cup sliced strawberries. Sprinkle each with 1/2 teaspoon lemon peel.
  3. 3 Place finely chopped white chocolate in medium bowl; set aside. In 2-quart saucepan, beat egg yolks, 2 tablespoons sugar, the salt and vanilla with whisk. Beat in whipping cream and milk. Sprinkle gelatin over top of cream mixture; beat well. Cook mixture over medium heat 8 to 12 minutes, stirring constantly, until custard is thickened and smooth.
  4. 4 Immediately pour custard filling through fine strainer into bowl with white chocolate. Stir until chocolate is melted and mixture is smooth. Pour evenly into strawberry-filled tarts. Let stand 30 minutes. Refrigerate about 1 hour or until custard is set.
  5. 5 Gently blot any condensation on custard with paper towel. Sprinkle 1/2 cup sugar over each tart. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Or, set oven control to broil; broil tarts with tops about 6 inches from heat 5 to 6 minutes or until sugar is melted and forms a glaze. Refrigerate tarts until ready to serve. Cover and refrigerate any remaining tart.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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