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MICHAEL SYMON Chocolate Creme Brûlée Tart

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These Creme Brûlée Tarts are adorable & perfect for a holiday dessert!


1 recipe Carla’s Pie Dough
1 cup heavy cream
1 cup whole milk
1/2 teaspoon instant espresso powder
1 teaspoon salt
5 large egg yolks
1/4 cup granulated sugar
4 ounces semi sweet chocolate (finely chopped)
1 teaspoon vanilla extract
1/4 cup granulated sugar (for dusting)

For the Tart Shell: preheat the oven to 400ºF. Make pie dough according to recipe instructions for Carla’s pie dough.
After the dough has chilled, roll onto a floured surface to 1/4 inch thick. Cut into 5 1/2 inch rounds. Place rolled out dough into mini tart shells and press into crevices. Using a fork prick the dough. Place parchment paper on top of the dough and fill with dried beans. Place in the oven and bake for 12-15 minutes until golden brown. Remove to a baking rack and allow to cool completely.
For the Filling: in a saucepot over medium heat add the cream, milk, espresso powder and salt and mix to combine. Bring to a gentle boil and stir occasionally.
In a large mixing bowl, add the egg yolks and sugar and whisk until pale and fluffy. Slowly add half of the hot cream mixture to the eggs while whisking constantly. Transfer the mixture back to the pot and cook the custard until thickened or 180ºF while stirring constantly, about 1-2 minutes. Add the chocolate and vanilla and mix until combined and the chocolate is melted. Pour into cooled tart shell, smooth the top and refrigerate until set, about 4 hours.
When ready to serve, remove the tart from the fridge and allow to sit at room temperature for 20 minutes prior to serving. Using a paper towel, blot any moisture off of the top of the tart. Sprinkle an evenly layer of granulated sugar over the top of the tart and burn using a blowtorch until golden and crisp. Serve.
Tip: Make the tarts ahead of time. Sprinkle with sugar and brûlée to serve!

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