creme brulee tart

The crème brulée is the French cousin-sister of what we know as Catalan cream. Softer, I would say, and with a delicious vanilla flavor , which makes it delicious. In this cake with a sweet almond base and crème brulee as a filling, you will enjoy it like never before.

I definitely invite you to do it, because it doesn't have any complications (and if you read the step by step you'll see that I'm not lying). The only thing that will be important to keep in mind when preparing it is that it is a cake to be made in two days: the first day, you leave the base made, which will require resting overnight in the fridge. On the second day, you can easily prepare the crème brulee, fill the pan and bake.

I hope you enjoy this cream tart a lot and on many occasions. The truth is that it is an ideal recipe to look good if you have guests, and that they like a lot.

I highly recommend burning it slightly as the last step as you can see in the recipe, but if someone prefers to enjoy the crème brulee without burning, you can skip that step and present the cake without the layer of caramelized sugar (although, apart from adding nuances in aroma and texture, burning also gives it an ideal appearance and finishes it better).

Perforated pastry ring and perforated tray De Buyer

Ingredients

For the mass

• 150g butter
• 100 g icing sugar
• 60 g ground almonds
• 1 egg
• 1 pinch of salt
• 250g of flour

For the creme brulee

• 250 ml of liquid cream (18% mg)
• 150 ml of milk
• 4 yolks
• 50g of sugar
• 1 vanilla pod
• Brown sugar to caramelize (if you are going to burn it at the end)

Preparation

Preparation of the dough

1. In a food processor (in the absence of it, in a large bowl), beat the butter until softened to the point of ointment.
2. Add the icing sugar and almond powder and mix.
3. Add the salt and the egg and keep mixing until you get a smooth consistency.
4. Add the flour and mix for the minimum time, just until it is integrated.
5. Gather the dough into a ball, wrap it in transparent film and leave it in the fridge for at least one hour.
6. After that time, remove it from the film and transfer it to a floured work surface. Roll it out with the help of a rolling pin, giving it a circular shape (the marble ones are great in this type of dough, because they keep the dough cold for longer).
7. Pass the dough to the De Buyer perforated mold with removable base (or to a perforated tray, arranging a perforated ring in it) previously greased. Lower the dough to the base and press it with your fingers towards the walls of the mold (it should form a right angle between the walls and the base).
8. Leave the dough in the mold covered in film for at least one hour (ideally all night!, until the next day).
9. Once the rest is done, preheat the oven to 170 °C for 15 minutes.

Preparation of the creme brulee

1. Pour the cream and milk into a saucepan, and bring to a boil over low heat.
2. Cut the vanilla pod in half, remove the seeds with the help of a knife and place the pod and seeds in the saucepan. Keep 3 minutes on very low heat and turn off the heat. Let the liquid infuse for 30 minutes with the vanilla. After that time, remove the pod and seeds with a slotted spoon (or pass it through a strainer and return the liquid to the saucepan).
3. Meanwhile, beat the egg yolks and sugar.
4. After the 30 minutes of infusion have passed, return the milk to the heat for only 1 minute, so that it catches some heat, and pour over the mixture of yolks and sugar. Mix vigorously until homogeneous. You will get a completely liquid mixture.

stuffed and baked

1. Remove the mold with the sweet dough from the refrigerator.
2. Pour the crème brulee on top of the batter, being careful not to splash, and from close enough to keep the base solid and not come loose.
3. Bake in the preheated oven for 50 minutes at 150°C.
4. Remove from the oven when you see the crème brûlee curd, and let the cake cool on a cooling rack.
5. Sprinkle a generous amount of brown sugar (or white sugar if you prefer), and brown with the help of a kitchen torch .

NOTE: If you want, you can make the recipe in an individual format: you just have to divide the dough into small casseroles or individual rings, shape them and fill them with the crème brulee mixture.