Yihao Classroom
Making French Crème brûlée Tart
| Tart Shell Ingredients | |
| Yihao Premium Baking Cream | 140g |
| Sugar | 100g + 4 tablespoons (latter sprinkled on the crème brûlée) |
| All-purpose flour | 250g |
| Almond flour | 25g |
| Egg | 1, beaten |
| Filling | |
| Mixed fruit pieces | 250g |
| Sweet wine | 175ml |
| Vanilla extract | 0.5g |
| High-fat cream | 284ml |
| Egg | 4 |
1: Tart Shell: Yihao Premium Baking Cream Beat with sugar until pale, mix flour and almond, then stir in egg to form a dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2: Filling: Put the fruit pieces in a bowl. Bring the sweet wine and sugar to a boil, pour over the fruit pieces, and let them soak thoroughly.
3: Bring the cream and vanilla extract to a boil in the same pot used for the sweet wine, turn off the heat, and leave the cream in the pot.
4: Preheat oven to 220C/200C/
5: Roll out the tart shell to fit a 23cm baking pan and refrigerate for 10 minutes.
6: Line the baking pan with parchment paper, place baking beans (small ceramic beads that help with even heating and prevent the dessert from expanding excessively) on the tart shell. Bake the tart shell for 20 minutes until the edges are crisp.
7: Then remove the baking beans and parchment paper until the bottom starts to brown. Remove the tart shell and adjust the oven to 160C/140C/
8: Crack the eggs into a large bowl and beat. Pour the vanilla cream into the egg mixture and stir. Then add the fruit and sweet wine to make the custard.
9: Stick the fruit to the tart shell. Pour the custard over the fruit and bake for 20-30 minutes until the filling becomes a pudding-like solid.
10: Remove the crème brûlée tart. Set aside to cool.
11: When serving, sprinkle with the remaining 4 tablespoons of sugar, use a blowtorch to caramelize, let the caramel set for one minute, then cut into pieces and serve.
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Shandong Yihao Food Co., Ltd
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Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)