Creme Brulee in Tartlets
by Editorial Staff
Do you like crème brulee-flavored desserts? Here is the original version – crème brulee filling for tartlets. Add some cinnamon and vanilla to the cream and fill the shortbread baskets with them. And to heighten the effect, you can slightly melt the sugar on the surface of the finished tartlets.
Ingredients
- Dough (suitable for any sweet pies and pies with filling):
- Butter, chilled – 400 g
- Vinegar – 1 tablespoon
- Granulated sugar – 100 g
- Cold water – 2/3 cup (160 ml)
- Flour – 4 cups (660 g)
- Salt – 1 teaspoon
- Cream (for one portion of dough):
- Fat whipping cream – 720 ml
- Cinnamon – 1/2 stick (5 g)
- Vanilla – 1/2 pod, split (15 g)
- Yolks – 10 pieces
- Granulated sugar – 80 g, plus a little for sprinkling
Directions
- Cooking dough for tartlets. We take out the oil from the refrigerator 20 minutes before preparing the dough.
- In a small bowl, combine sugar, water and vinegar, stir and send to the cold for 10 minutes. Stir again to dissolve the sugar.
- Chop the butter into small pieces (about 1 cm in size). Mix flour and salt, add butter and chop everything together with a knife (or using kitchen equipment) so that the pieces of butter are evenly distributed in the flour, but remain noticeable in the flour mixture (this will make the dough flaky).
- Put the mixture in a large bowl, make a depression in the middle, pour cold water with sugar and vinegar into it and mix gently with a fork until smooth.
- Then we spread the dough for the tartlets on the board, quickly and carefully knead several times, just to collect it into a ball. It doesn’t matter if the dough is slightly uneven.
- Divide the resulting ball in half, roll out circles with a thickness of 1.5-2 cm from each part.Wrap each one with plastic wrap and send the dough for tartlets to the refrigerator for 2 hours, or overnight.
- Take one circle from the refrigerator and let it proof for 30 minutes. Then place it between two sheets of parchment paper and roll it out to a thickness of 3 mm. We work with a rolling pin from the center to the edges, after which we transfer the resulting “pancake” to a flat dish and cool again.
- We take out the dough for tartlets and roll out in the amount that we plan for one batch of baking. Cut out 10-12 circles with a diameter of 10 cm from each portion of the dough using a round mold.
- We put the obtained circles of dough into tins-baskets about 8 cm in size, making sure not to stretch the dough. We press the dough to the mold, filling in the grooves. Remove the excess dough from the edges of the mold with your thumb. Place the tartlets in the freezer for 20 minutes.
- Preheat the oven to 200 degrees. We cover the dough in molds with pieces of foil, fill it with a load – dry beans, rice, etc. This baking method allows you to keep the shape of the tartlets so that the dough does not rise and the baskets could be filled with filling.
- Place the tins with the dough on a baking sheet and bake for 20-25 minutes until golden brown. After 10 minutes from the start of baking, turn the baking sheet with the tartlets (we change the baking trays if we bake in two at once).
- Leave the finished tartlets in the tins for 15 minutes, then remove and cool on the wire rack. (You can make tartlets for future use and freeze them.)
- Now let’s turn to the filling for the tartlets – creme brulee. Put the saucepan with cream, cinnamon and vanilla on medium heat, bring the mixture to a boil, remove from heat, pour into a bowl, wrap with plastic wrap and refrigerate for at least 4 hours (or leave overnight).
- Then again heat the cream to a boil, remove from heat and leave to cool again.
- In a large bowl, beat the egg yolks and sugar (about 1 minute) until most of the sugar has dissolved.
- Pass about a quarter of the hot cream through a sieve into a mixture of yolks and sugar and beat the mixture until smooth. We also pass the rest of the cream through a sieve into the resulting mixture (discard the cinnamon stick and the vanilla pod). Whisk everything together well.
- Place the bowl of cream in a water bath so that the bottom of the bowl does not come into contact with boiling water. We continue to beat the mixture with a whisk for 10-15 minutes.
- When the cream thickens, remove it from the bath and continue to beat for a couple of minutes, then leave it to cool for an hour at room temperature, whipping occasionally (about every 5-10 minutes). Then carefully wrap the bowl with foil so that the surface of the cream does not become crusty, and leave it in the refrigerator overnight.
- Creme brulee is ready in the morning. We fill the prepared tartlets so that the cream does not protrude over the edges (you can remove the excess cream with a spatula to get a flat surface), put in the cold for half an hour.
- Finally, sprinkle the surface of the creme brulee with sugar (a teaspoon per basket) and gently burn it with a kitchen burner (or, if not, under the grill), turn the sugar into caramel, but so as not to burn the edges of the tartlets. We cool this product for another half hour, so that the melted cream settles.
- You can sprinkle ready-made tartlets with ground nuts or garnish with berries.
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