Crème brulée tart

Total time: 2hr 25m
Preparation Time: 45m

For 6 people

Nutritional Information

Contains 423 Kcal, 6g Protein, 38g Carbohydrates, 27g Fat


  • Dough
  • 40 g sugar
  • 2 tbsp water
  • 75 g butter, soft
  • 1 pinch salt
  • 0.25 tsp bourbon vanilla powder
  • 150 g white flour
  • To shape
  • a little white flour
  • Filling
  • 2 dl full cream
  • 1 dl milk
  • 1 pink grapefruit, rinsed with hot water, dabbed dry; use grated zest only
  • 1 fresh eggs
  • 2 tsp ginger, finely grated
  • 2 fresh egg yolks
  • 50 g sugar
  • 1 pinch salt
  • To complete
  • 2 tbsp sugar
  • Utensils
  • One tart tin (approx. 20 cm in diameter), base lined with baking paper, sides greased

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  • Dough

    Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Whisk in the water and vanilla. Add the flour, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • To shape

    On a lightly floured surface, roll the dough into a circle approx. 2 mm thick, place in the prepared tin, prick the base firmly with a fork, chill for approx. 15 mins. Cover the dough with baking paper, weigh down with dried pulses.
  • To blind bake

    Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove the baking paper and pulses, bake for a further 15 mins. Remove from the oven, reduce the heat to 160°C. Allow the tart base to cool slightly on a cooling rack.
  • Filling

    Heat the cream and milk with the grapefruit zest and ginger, leave to infuse for approx. 30 mins. Bring the liquid to the boil, allow to cool slightly. In a bowl, mix the sugar with all the other ingredients up to and including the salt. Slowly pour in the milky mixture while stirring, pour through a sieve. Pour the filling into the tart base, place the tart on a tray.
  • To complete

    Approx. 30 mins. in the centre of an oven preheated to 160°C. Remove from the oven, place on a cooling rack, leave to cool in the tin. Carefully remove the tart from the tin. Sprinkle the sugar evenly over the tart just before serving, caramelize with the flame on a blowtorch.
  • Tip:

    Segment the grapefruit and serve with the dessert.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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