These Creme Brulee Tarts are oh so delicious and sexy. They have a delicious crunch topping and topped with fresh berries!
These Creme Brulee Tarts is a perfect dessert for a delicious dinner!
There is a lot of food I don’t like. I am not a fan of cottage cheese, mushrooms, creamed corn, Chili Hot Dogs, chitterlings, and the list goes on. I am also not a huge fan of most puddings, cream pies, and custards. You will never catch me eating dishes like Flan, Rice Pudding, or plain vanilla pudding. I am just not a fan. When I enjoy a particular dish, the flavor and texture have to make sense to me. In fact, I think I am bigger on the textures of foods than I am on flavor. I guess that is clear in some of the foods I just mentioned I don’t like.
For instance, I think mushrooms have this weird squeaky texture; I don’t like the clotting in cottage cheese (its spoiled milk for goodness sake); and I don’t like a firm, creamy, and slimy texture in Flan. The flavor of these things isn’t horrible but I can’t get past the texture. I was also the same way about Creme Brulee for the longest. Let me tell you how I came around.
I have one word for you…Pappadeaux. Oh yea! Pappadeaux Seafood Kitchen is one of my favorite restaurants. I typically only allow myself to go once a year because the food is that good an unhealthy and if I went more than that, I would have a serious problem on my hands. During my last year of college, I worked as a server there and learned a lot about food, food prep, and Creme Brulee. One of the most awesome things about being a server at a pretty decent restaurant is being able and encouraged to try the food during training!
I must’ve tried most of the dishes on the menu during my training and this also includes desserts. Although I was enjoying the free grub, I did want to be a good server. Heck, that is how I was going to make good money. Therefore, to be able to honestly suggest a good dessert I tried all of them, which means I had to get out of my way and I try something that I never understood, which was Creme Brulee.
How I’ve come to make these Creme Brulee Tarts
The first time I bit into that Creme Brulee, I immediately smacked myself for getting in my way of this incredible goodness! It was delicious! I loved the creaminess and the flavor of the Brulee. You could see the specks of vanilla bean that was used in the custard; I love the tartness of the fruit to balance the sweet and creamy, and I ESPECIALLY loved that crunchy topping made of pure sugar tortured to hell. It was absolutely amazing! I have been hooked ever since but out of fear of hating it again, I will only have Creme Brulee at Pappadeaux.
I wanted to take that concept and put it into something a little different and something with a crust. Hence, Creme Brulee Tarts! Luckily, I found one of the most amazing recipes that have already been tested by Tablespoon.com. All I had to do was individualize the recipe and add my touch. These Creme Brulee Tarts are the perfect personal dessert for a dinner party or a dinner date. They are super classy and romantic, despite the crust being made of pre-mixed sugar cookie mix. I hope you enjoy these gorgeous Creme Brulee Tarts as much as I had making them and eating them ALL. You don’t want to do that, btw.
Enjoy!
Creme Brulee Tarts
- Total Time: 1 hour 15 mins
- Yield: 6-7 1x
Description
These Creme Brulee Tarts are a perfect ending to a beautiful beginning. Made with a Sugar Cookie crust and topped with fresh fruit!
Ingredients
- Crust
- 1–17.5 oz Sugar Cookie Pouch
- 2 tbsp. Flour
- ⅓ c. butter, melted
- 1 egg
- Filling
- 5 egg yolks, room temperature
- 2 eggs, room temperature
- ½ c. sugar, more for sprinkling
- 2 ½ c. heavy whipping cream
- 1 tbsp. Vanilla extract
- Fruit for garnish
Instructions
- Preheat oven to 350 Degrees and prepare mini cake pans by spraying with non-bake spray.
- In a large bowl, combine the sugar cookie mix, egg, flour, and butter. Mix together until it becomes a ball of dough. In 6-7 mini cake pans, pour in about ½ cup of the sugar cookie mix and press down firmly. Place on a large baking sheet and bake for about 10 minutes until golden brown. Set aside and allow to cool. Lower the heat to 300 Degrees.
- In another large bowl, add the egg yolks, eggs, and sugar and beat on medium until pale and double in size, about 5-7 minutes. Lower speed to low and add the heavy cream and vanilla extract. Use a soup ladle and pour in a ladle full of the custard mixture into the mini cake pan. Bake for 40-50 minutes or until the middle is set. Allow to cool. Sprinkle about ½ tablespoon of sugar on top of each tart and use a culinary torch to caramelize the sugar, garnish with fresh fruit, and enjoy!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
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