coconut pumpkin creme brulee tart...

makes 6 (3.5" tart ring)

for the sweetened shortcrust
- 100 g unsalted butter, softened
- 65 g powdered sugar
- 1 egg
- 1/2 vanilla bean, split and scrape
- 20 g almond flour
- 1 g salt
- 165 g all-purpose flour

for the creme brulee
- 250 g coconut milk
- 1 g pumpkin spices
- 3 yolks
- 100 g sugar
- 150 g pumpkin puree


for the sweetened shortcrust
1. Cream butter and sugar until fluffy.
2. Beat in egg, vanilla bean, almond flour and salt.
3. Beat in flour. As soon as this one is incorporated, stop working the dough.
4. Wrap it with plastic wrap and chill in the fridge for an hour.
5. Spray the ring and press the dough into the ring. Freeze for 30 minutes.
6. Bake at 350 degrees for 15-20 minutes or until golden brown.
7. Cool it down before filling.

for the creme brulee
1. Bring coconut milk and pumpkin spices to a boil.
2. Whisk yolks and sugar by hand until blended, then slowly pour hot liquid into yolk mixture.
3. Whisk in the puree. Strain and divide into tart shells.
4. Bake at 250 degrees for 40-50 minutes, or until the custard is set.
5. Once cooled, cover and refrigerate overnight.
6. Just before serving, sprinkle the top with sugar and caramelize with a blowtorch.

No comments:


Blog Widget by LinkWithin