Crème brûlée bakewell tart recipe
Try this hybrid dessert recipe combining the best of a decadent French crème brûlée and a traditional British bakewell tart.
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Cooking tools:
- Tart pan
- Pie weights
- Kitchen torch
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Parchment paper
- Plastic wrap
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Paring knife
- Oven
- Stove
- Refrigerator
- Grill
Ingredients
- 200g plain flour, sifted, plus extra to dust
- 100g unsalted butter, softened, plus extra for greasing
- 80g icing sugar, sifted
- Seeds from 1 vanilla pod (see tips)
- 2 medium free-range egg yolks, plus 2 more to glaze (see tips)
- 400ml double cream
- 100ml milk
- 50ml amaretto liqueur
- 1 vanilla pod, split in half lengthways (see tips)
- 5 medium free-range egg yolks (see tips)
- 50g caster sugar
- 100g cherry jam
- 50g flaked almonds
- 3 tbsp caster sugar
- You’ll also need…
- 23cm tart tin, about 5cm deep, greased
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