Baked Caramel Custard Vanilla Brulee Tart | Donna Hay

Step 1

To make the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and iced water and process until a dough just comes together.Remove the dough from the processor and roll out between 2 sheets of non-stick baking paper to a 4mm thick round. Refrigerate for 1 hour.Preheat oven to 180°C (350°F). Ease the pastry into a 22cm tart shell and trim any excess. Prick the pastry base with a fork. Line the tart shell with non-stick baking paper and fill with beans, rice or baking weights. Bake for 10 minutes, remove weights and paper and bake for a further 10 minutes or until golden.To make the filling, heat the milk and cream in a saucepan over medium-low heat until warm but not boiling. Place the eggs, yolks, caster sugar and brown sugar in a bowl and whisk to combine. Remove the cream mixture from the heat. Slowly pour the warm cream over the egg mixture, continuously whisking to combine.Reduce oven temperature to 160°C (325°F). Pour the custard mixture into the tart shell and bake for 30-35 minutes or until still wobbly in the middle and set on the outside. Cool for 15 minutes then refrigerate for 1 hour or until cold.Just before serving, sprinkle the top with the extra caster sugar. Using a kitchen blowtorch, caramelise the sugar until golden. Cut into wedges to serve. Serves 6-8

Step 2

To make the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and iced water and process until a dough just comes together.Remove the dough from the processor and roll out between 2 sheets of non-stick baking paper to a 4mm thick round. Refrigerate for 1 hour.Preheat oven to 180°C (350°F). Ease the pastry into a 22cm tart shell and trim any excess. Prick the pastry base with a fork. Line the tart shell with non-stick baking paper and fill with beans, rice or baking weights. Bake for 10 minutes, remove weights and paper and bake for a further 10 minutes or until golden.To make the filling, heat the milk and cream in a saucepan over medium-low heat until warm but not boiling. Place the eggs, yolks, caster sugar and brown sugar in a bowl and whisk to combine. Remove the cream mixture from the heat. Slowly pour the warm cream over the egg mixture, continuously whisking to combine.Reduce oven temperature to 160°C (325°F). Pour the custard mixture into the tart shell and bake for 30-35 minutes or until still wobbly in the middle and set on the outside. Cool for 15 minutes then refrigerate for 1 hour or until cold.Just before serving, sprinkle the top with the extra caster sugar. Using a kitchen blowtorch, caramelise the sugar until golden. Cut into wedges to serve. Serves 6-8