Saffron crème brûlée tart recipe
The custard creaminess of Debbie Major's crème brûlée tart is a perfect match for the fragrant addition of saffron in this fabulous dessert.
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.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Mortar and pestle
- Kitchen torch
- Tart pan
- Pie weights
- Rolling pin
- Fine-mesh sieve
- Sifter
- Whisk
- Mixing bowl
- Skillet
- Saucepan
- Baking sheet
- Aluminum foil
- Pitcher
- Spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 225g plain flour, plus extra to dust
- Pinch salt
- 65g icing sugar
- 125g lightly salted butter, chilled, cut into small pieces
- 1 large egg yolk
- 4-5 tsp cold water
- 1 tsp saffron strands
- 100ml whole creamy milk or Jersey milk
- 500ml double cream
- 6 large free-range egg yolks
- 50g caster sugar, plus 4 tbsp for the brûlée topping
- You’ll also need…
- 23cm x 4cm deep, loose-bottomed tart tin
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