Recipe courtesy of Wolfgang Puck
Print
Total:
1 hr 33 min
Prep:
1 hr 12 min
Inactive:
6 min
Cook:
15 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 1/2 pound puff pastry
  • 1/2 to 3/4 cup fruit, such as sliced strawberries, apricots, ripe pears, raspberries, or blueberries (a mixture is nice)
  • Creme Brulee, recipe follows
  • 1/4 cup sugar
Creme Brulee:
  • 6 egg yolks
  • 1/2 cup sugar
  • 3 cups heavy cream
  • 1 vanilla bean, split
  • 7 tablespoons unsalted butter, softened

Directions

Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.

Preheat the oven to 350 degrees F.

Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.

Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.

Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.

Creme Brulee:

In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.

Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.

When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Butterscotch Pot de Creme

Recipe courtesy of Zoë François

Tuna Creme Fraiche

Recipe courtesy of Haylie Duff

Raspberry Tart

Recipe courtesy of Laura Calder

Roasted Tomato Tart

Recipe courtesy of Laura Vitale

Mini Raspberry Tarts

Recipe courtesy of Julia Baker

Maple Buttermilk Tart

Recipe courtesy of Miriam Garron

Easy Pastry Shop Apple Tart

Recipe courtesy of Laura Calder

Cape Town Tarts

Recipe courtesy of Siba Mtongana

Savoury Swiss Chard Tart

Recipe courtesy of Laura Calder

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here