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Hidden Gem Crème Brûlée Tart

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1 reviews

60 min prep time
3 hr 0 min total time
13 ingredients
24 servings

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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.

State Fair Pie Competition 2011

Kirsten Anderson

Shoreview, Minnesota

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

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.

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 Information

NUTRITION INFORMATION PER SERVING

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%
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.

Comments + Recipe Twists

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