Dessert

Crème Brûlée Tart with Toasted Hazelnut Crust, Caramel Gelée & Hazelnut Brittle

Name: Crème Brûlée Tart with Toasted Hazelnut Crust, Caramel Gelée & Hazelnut Brittle
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: For hazelnut crust: 1 cup all-purpose flour, 1/3 cup toasted hazelnut flour, 3 tbsp confectioners' sugar, 1/4 tsp salt, 5 tbsp cold unsalted butter, cubed, 1 large egg yolk, 1 tbsp cold water; For crème brûlée filling: 1 cup heavy cream, 1/2 cup whole milk, 1/2 vanilla bean (scraped), 4 egg yolks, 2 tbsp granulated sugar, 1/4 tsp salt; For caramel gelée: 1/2 cup granulated sugar, 2 tbsp water, 1/4 cup heavy cream, 1 tbsp unsalted butter, 1/4 tsp fleur de sel, 1 tsp gelatin powder, 2 tbsp cold water; For hazelnut brittle: 1/3 cup granulated sugar, 2 tbsp water, 1/3 cup roasted hazelnuts, 1/2 tsp fleur de sel; Finishing: 2 tbsp demerara sugar, crème fraîche for serving, candied hazelnut pieces

A sophisticated marriage of two French classics: a thin, crispy hazelnut-studded pâte sucrée shell filled with silky vanilla crème brûlée custard, topped with a layer of mirror-smooth caramel gelée that cracks under the spoon. Shards of hazelnut brittle crown the tart, and a quenelle of crème fraîche completes the plate.

16cal 0gprotein 4gcarbs 0gfat 25min prep 45min cook 6serves

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