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Creme Brûlée Tart

by Flora Shedden

Creme Brûlée done the Flora Shedden way. Find out from Flora what her techniques and ingredients are for making this delicious dessert.

Prep time

1 hour 15 minutes

Cook time

10 minutes






Step 1  

In a food processer, blitz together the butter, flour, sugar, almonds and yolk. Once combined turn the mixer off. Tip out and form a disk.

Step 2  

Cover with cling film then place the pastry in the fridge to rest for 15 minutes.

Step 3 

Preheat the oven to 200°C. Roll out the pastry until 2-3mm thick then use to line six loose bottomed tartlet cases. Trim off any excess. Place in the fridge for a further 10 minutes to cool.

Step 4  

Once rested for a second time, prick the base of each tart with a fork then place in the oven to cook for 8-10 minutes or until golden and cooked through. Set aside to cool.

Step 5   

In a saucepan bring the cream and the milk to the boil with the vanilla pod.

Step 6  

In a bowl whisk the eggs and sugar together. Pour the boiling cream mixture over the sweetened eggs whisking all the time before returning to the pan. Return to a medium low heat and whisk until thickened and coating the back of a spoon.

Step  7    

Strain then pour into each tart case filling up to the top. Place in the fridge to set for at least an hour.

Step 8 

Before serving, sprinkle the top of each tart with a little Demerara sugar making sure all the tart is covered evenly. Use a blow torch to caramelise the tops. Serve immediately.



150g Graham’s the Family Dairy unsalted butter
250g plain flour
50g icing sugar
25g ground almonds
1 egg yolk
200ml Graham’s the Family Dairy Gold Top Jersey Double cream
200ml Graham’s the Family Dairy Gold Top milk
2 large eggs
50g caster sugar
1 vanilla pod
Demerara sugar for the brûlée