White Chocolate-Raspberry Crème Brûlée Tartlets
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Sugar1 tsp
Salt1.5 tsps
Crystallized Ginger (minced)6 tbsps
Whipping Cream2 large
Egg Yolk1 tsp
Vanilla ExtractDirections:
1
For crusts: Blend flour, sugar and salt in processor
2
Add butter and ginger and process using on/off turns until mixture resembles coarse meal
3
Add ice water and blend until moist clumps form
4
Gather dough into ball and divide into 2 pieces
5
Flatten each into disk and wrap in plastic
6
Chill until firm, about 1 hour
7
(Can be made 1 day ahead
8
Keep refrigerated
9
) Preheat oven to 375°F
10
Roll out each dough disk on lightly floured surface to 6-inch round
11
Press into each of two 4 1/2-inch tartlet pans with removable bottoms
12
Trim overhang to 1/2 inch
13
Fold overhang in, pressing to form double-thick sides
14
Pierce crusts all over with fork
15
Freeze 15 minutes
16
Bake crusts until golden, piercing with fork if crusts bubble, about 25 minutes
17
Transfer to rack
18
Immediately spoon 1/2 tablespoon preserves over bottom of each crust
19
Cool completely
20
Reduce oven temperature to 350°F
21
Blend flour, sugar and salt in processor
22
Add butter and ginger and process using on/off turns until mixture resembles coarse meal
23
Add ice water and blend until moist clumps form
24
Gather dough into ball and divide into 2 pieces
25
Flatten each into disk and wrap in plastic
26
Chill until firm, about 1 hour
27
(Can be made 1 day ahead
28
Keep refrigerated
29
) Preheat oven to 375°F
30
Roll out each dough disk on lightly floured surface to 6-inch round
31
Press into each of two 4 1/2-inch tartlet pans with removable bottoms
32
Trim overhang to 1/2 inch
33
Fold overhang in, pressing to form double-thick sides
34
Pierce crusts all over with fork
35
Freeze 15 minutes
36
Bake crusts until golden, piercing with fork if crusts bubble, about 25 minutes
37
Transfer to rack
38
Immediately spoon 1/2 tablespoon preserves over bottom of each crust
39
Cool completely
40
Reduce oven temperature to 350°F
41
For custard: Bring cream to simmer in heavy medium saucepan
42
Remove from heat, add white chocolate and whisk until melted
43
Whisk yolks and vanilla in medium bowl
44
Slowly whisk cream mixture into yolks to blend well
45
Divide custard between crusts
46
Bake tartlets until center is just set, about 20 minutes
47
Cool on rack
48
Chill tartlets overnight
49
Preheat broiler
50
Sprinkle each tartlet with 1 teaspoon sugar
51
Broil just until sugar melts and browns, covering crusts with foil to prevent burning, about 2 minutes
52
Refrigerate tartlets until cold, at least 1 hour and up to 3 hours
53
Arrange raspberries around edge of tartlets
54
Bring cream to simmer in heavy medium saucepan
55
Remove from heat, add white chocolate and whisk until melted
56
Whisk yolks and vanilla in medium bowl
57
Slowly whisk cream mixture into yolks to blend well
58
Divide custard between crusts
59
Bake tartlets until center is just set, about 20 minutes
60
Cool on rack
61
Chill tartlets overnight
62
Preheat broiler
63
Sprinkle each tartlet with 1 teaspoon sugar
64
Broil just until sugar melts and browns, covering crusts with foil to prevent burning, about 2 minutes
65
Refrigerate tartlets until cold, at least 1 hour and up to 3 hours
66
Arrange raspberries around edge of tartlets