Cinnamon Crème Brûlée Tart
AH-Mazing...Crème Brûlée in a crisp pastry shell. Dessert doesn't get better than that. These are little more brûléed than not. There is an art to it.
I love a good brûlée. (You know that means burn right??) Show me the burn!! This is a delicately flavoured custard that is perfect in a crispy pastry base, don't be afraid to cook the pastry for as long as you need. Crispy is essential!
My husband went and purchased me a full on torch after this recipe, as I was having trouble with the brûlée bit. As you can see. It was however crunchy and delish. As I said. I love a good brûlée!
BENEFITS:
Cinnamon oil is an anti-bacterial. It also known to boost brain function.
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Need
- 1 Batch Vanilla Bean Pastry ready to bake Recipe
- 2 eggs
- 4 egg yolks
- 80 Grams golden caster sugar
- 400 Grams whole milk
- 100 Grams pure cream
- 2 Teaspoons vanilla bean paste BUY
- 1 Teaspoon ground cinnamon OR
- 5 Drops doTERRA cinnamon bark oil BUY
- 30 Grams cornflour/cornstarch
- 150 Grams caster sugar for the brûlée bit
Do
- 1
Preheat the oven to 180°C.
- 2
Roll the pastry to fit your tins of choice, you can use one large (24cm flan tin) or several small tins, lining them completely with pastry. Freeze these for 10-15 minutes. This will help prevent shrinkage, no-one likes shrinkage!
- 3
Blind bake 10-15 minutes until golden and fragrant. Cool completely.
- 4
Place yolks, eggs, sugar, milk, cream, vanilla, cinnamon and cornflour into the Thermomix bowl and cook 6 min/80°C/speed 4.
- 5
Cook 3 min/90°C/speed 4. Pour the custard into the pastry shells. Chill completely, minimum of 4 hours.
- 6
When ready to serve, dredge with plenty of sugar. You should completely cover the custard so it cannot be seen.
- 7
Using a high heat kitchen blow torch, caramelise the sugar fast, so that it forms a solid toffee crust. Serve immediately.
- 8
Fresh out of kitchen torches? Preheat an oven grill to a high temp and put the tarts under the grill for around 1-2 minutes. Watch closely as you can end up with more brûlèe than you plan.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
