Crème Brûlée tart


Method Makes 1 large tart (approx. 8 portions)

  1. Spray a deep sided tart tin with Trennwax & line with sweet shortcrust pastry.

  2. Place a layer of silicone paper into pastry & fill with baking beans.

  3. Bake for approx. 15 minutes at 200°C until fully baked and let it cool, then remove the baking beans/silicone paper.

  4. Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously.

  5. Then pour it into the tart case until approx. 0.5cm from the top of the tart case.

  6. Let it cool slightly and place in the refrigerator for a minimum of 2 hours to set.

  7. Once set, sprinkle with demerara sugar and caramelise with a blow torch.