Creme Brulee Tart

This is the perfect pudding for preparing ahead with sweet custard offset by refreshing clementines.
Use 1½ x 375 g packs of ready-made chilled dessert pastry if you wish instead.

Serves: 8 - 10

Preparation: 30 minutes + overnight chilling

Plus: Cooking time: 20-25 minutes


  • 1 large quantity Sweet Flan Pastry
  • 6 Egg Yolks
  • 150 g Caster Sugar
  • 1 teaspoon Cornflour
  • 900 ml Double Cream
  • 6 small Clementines, peeled and thinly sliced, peel reserved


  1. Put a baking sheet in the oven and preheat to 200°C/400°F/Gas Mark 6.
  2. Roll out the pastry on a lightly floured surface to about 3 mm thick, then use it to line a 23 cm loose-based, fluted flan tin, about 4.5-5 cm deep.
  3. Prick the base with a fork and pop in the freezer for 30 minutes.
  4. Line the pastry case with a sheet of foil, pressing it gently into the curves of the tin and folding it down carefully over the outside.
  5. Fill with baking beans and bake on the baking sheet for 15 minutes.
  6. Remove the foil and beans, then bake for a further 5-10 minutes or until the pastry is firm and pale golden brown around the edges. If necessary, use a little beaten egg to brush over any cracks and return to the oven for 2-3 minutes to seal.
  7. Beat together the egg yolks, 75 g of sugar and the cornflour.
  8. Put the cream in a saucepan with a handful of clementine peel and bring up to the boil.
  9. Strain over the egg mixture, stirring all the time. Return the mixture to the saucepan and stir over a gentle heat for 10 minutes. Bring to a simmer, without boiling, and pour into the pastry case.
  10. Chill overnight, uncovered, to set.
  11. Preheat the grill to hot. Sprinkle a foil-lined baking sheet with the remaining caster sugar, put under the grill and heat for 4-5 minutes until the sugar caramelises. Immediately tilt the baking sheet from side to side so that the caramel covers the foil in a thin layer. Leave to set then break into shards.
  12. Arrange the clementine slices around the outside edge of the tart and sprinkle the sugar 'glass' in the centre.


For a variation Stir 50 g of finely chopped stem ginger into the hot custard before baking.

This recipe is from perfect Pies & Tarts by M Fraser published by Simon & Schuster 2011 ISBN 978-0-85720-355-7.

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