Cream Brûlée Tarts

These Creme Brûlée Tarts are like little mouthfuls of sweet deliciousness. While they look absolutely charming and lovely, they are incredibly easy to put together (if you cheat and buy the pastry like I did). These are easily made in advance, just whip up the Creme Brûlée filling and chill in the fridge, then assemble before serving. If you have a blow torch, it’s fun to make a crispy topping but if not, I wouldn’t worry about it.



  • 12 Pastry Cases
  • 250mL Milk
  • 1 Vanilla Bean
  • 3 Egg Yolks
  • 2 Tablespoons Cornflour
  • 1/3 cup Sugar
  • Berries for topping
  1. In a saucepan, add the milk and scrape out the Vanilla Seeds from the pod, and also add the bean. Stir over a low heat and bring to the boil
  2. Meanwhile, beat together the Egg Yolks, Cornflour and Sugar until thick
  3. When the Milk and Vanilla has boiled, take off the heat and slowly add the Egg mixture, stirring constantly. Return to the heat and stir constantly until boiling, then remove from heat
  4. Remove the Vanilla Bean and place mixture in the fridge and chill until thick and cold
  5. To assemble, place a spoonful of the Brûlée mixture into each Pastry Case. If you have a blow torch, sprinkle some Brown Sugar over top and use the torch until the sugar forms a hard layer
  6. Decorate with a few fresh berriesIMG_4600 IMG_4597 IMG_4573


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