Tuesday, June 9, 2020

Crème Brûlée Tart - Tuesdays with Dorie

This was such a delicious tart. I included the (optional) raspberries which were a bright and fresh contrast to the classic sweet and rich crème filling.
My sad little kitchen torch wasn't up to the job of brûléeing the sugar but my oven broiler was quite effective, though I must remember to protect the tart crust edges with foil next time.

The recipe is from the book, Baking Chez Moi by Dorie Greenspan. Visit TWD to see this week's other bakes.


Mardi Michels said...

This looks AMAZING!!!!

Diane Zwang said...

Raspberries look great and I am going to use them too. We have a regular size torch not one of those little kitchen ones, I hope it will be up to the job. Yours just got the French bake:)

steph- whisk/spoon said...


Cakelaw said...

I agree that this was good. I made two mini tarts and an ordinary Creme brûlée in a ramekin.