creme brulee tarts
Recipe: makes 6
120g butter diced
2 1/4tbsp water
Filling: 3 yolks
3/4 tsp vanilla
rub flour and sugar until mixture resembles breadcrumbs. Add water and bring mixture together into soft dough, wrap in clingfilm and chill 30 min.
Divide dough into 6pcs. Roll out each piece and use it to line 6 10cm wide tins. Prick shells with form and chill for 20min.
190C. Line pastry cases with foil and baking beans and bake for 15min.
Remove foil and beans, cook for further 10min.
beat yolks and sugar until pale. Heat cream and vanilla in saucepan until just below boiling point. Pour it onto egg mixture, whisk constantly (blanching)
Return mixture to saucepan and bring just below boil, stirring until thick.
Cool slightly, pour into tart cases, chill until set.
Sprinkle tarts with sugar, use blow torch to caramelise top.
Do not CHILL, eat immediately or sugar will become liquid.