Hidden Gem Crème Brûlée Tart

Name: Hidden Gem Crème Brûlée Tart
Prep time: 1 h
Total time: 3 h
Yield: 24
Cuisine: French
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 cup strawberry preserves or jam; 2 cups thinly sliced fresh strawberries (about 1 quart); 1 teaspoon grated lemon peel; 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; 1 cup sugar

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0 Questions

Prep 60 min
Total 3 hr 0 min
Ingredients 13
Servings 24

Add French flavors to your dessert table with this delicious crème brûlée tart that's made using Pillsbury™ pie crust and filled with strawberry and custard.

By Pillsbury Kitchens

Updated October 15, 2012

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

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

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

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

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

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.