These Creme Brulee Tarts are oh so delicious and sexy!
These Creme Brulee Tarts will have you craving for more and loving life.
There are 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 the longer I think about it. 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 has to make sense to me. In fact, I think I am bigger on textures of foods than I am flavors. I guess that is clear in some of the foods I just mentioned I don’t like. For instance, I think mushrooms has this weird and funky squeaky texture; I don’t like the clotting in cottage cheese; and I don’t like firm, creamy, and slimy texture in Flan. The flavor of these things aren’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.
I bit into that Creme Brulee and HUNNY, 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 has 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.
- 1-17.5 oz Sugar Cookie Pouch
- 2 tbsp. Flour
- ⅓ c. butter, melted
- 1 egg
- 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
- 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 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 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!