Lemon Crème Brûlée Tart - A Guest Recipe From Donna Hay
Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one
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- Lemon Crème Brûlée Tart - A Guest Recipe From Donna Hay
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.daylesford.com.
Cooking tools:
- Tart pan
- Kitchen torch
- Pie weights
- Fine-mesh sieve
- Microplane
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Refrigerator
- Parchment paper
- Measuring cup
- Measuring spoon
- Paring knife
Ingredients
- store-bought sweet shortcrust pastry
- 2 cups (500ml) pure cream
- 1 vanilla bean, split and seeds scraped+
- 4 egg yolks
- ¼ cup (55g) caster (superfine) sugar, plus 2 tablespoons extra, for sprinkling
- 1 tablespoon lemon juice
- 1½ tablespoons finely grated lemon rind
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