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Hidden Gem Crème Brûlée Tart

hidden gem crème brûlée tart Dessert French
Hidden Gem Crème Brûlée Tart
  • 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.

Updated October 15, 2012
State Fair Pie Competition 2011
Kirsten Anderson
Shoreview, Minnesota
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

Steps

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  • 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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
140mg
6%
Potassium
55mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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