SMART TART TWIST TO CREME BRULEE
TRY THESE DELICIOUS MINI VERSIONS WITH A CLEVER CHEESECAKE UNDERTONE
Creme brulee gets a cheesecake twist with these delicious mini tarts. They're great for afternoon tea or dessert.
VANILLA CREME BRULEE CHEESECAKE TARTS Makes 8 INGREDIENTS
170g cream cheese, chopped, at room temperature
140g (2⁄3 cup) caster sugar 200ml thickened cream
1 1⁄2 tsp vanilla extract
4 egg yolks
2 tsp plain flour
2 tbsp finely chopped pistachios Freeze-dried strawberries, to serve
PASTRY
100g butter, chopped, at room temperature 100g (1⁄2 cup) caster sugar 2 eggs 300g (2 cups) plain flour
METHOD
For the pastry, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs and beat to combine. Add the flour and beat until the mixture just comes together into a ball. Be careful not to over-mix at this stage. Shape the pastry into a disc and wrap in plastic wrap. Place in the fridge for 1 hour to rest.
Preheat the oven to 200C/180C fan-forced. Cut the pastry into 8 equal pieces and press each piece into the base and sides of eight 250ml (1 cup) non-stick muffin pans. Use a fork to lightly prick the pastry cases to prevent them puffing up when baking. Line pastry cases with baking paper, cutting each piece of paper so it’s large enough to cover the base and sides. Fill with pastry weights or rice. Bake for 10 minutes or until the edges of the pastry are beginning to crisp. Gently remove the paper and weights or rice and bake for a further 7-8 minutes or until the pastry is cooked. Set aside to cool slightly. Reduce the oven to 120C/100C fan-forced.
Use electric beaters to beat the cream cheese and 70g (1⁄3 cup) sugar in a bowl until smooth.
Add the cream, vanilla, egg yolks and flour and beat until combined. Pour into the pastry cases and bake for 25 minutes or until the mixture has just begun to set (it should wobble slightly in the centre if you shake the pan). Set aside to cool to room temperature. Place in the fridge for 4 hours or overnight to set completely.
Sprinkle the remaining 70g (1⁄3 cup) sugar evenly over the cheesecakes and use a kitchen blowtorch to caramelise. Top with the pistachios and freeze-dried strawberries.