Individual Strawberry Crème Brulee Tarts Recipe
This Individual Strawberry Crème Brulee Tarts recipe is totally satisfying, Guaranteed! Get all set to serve Individual Strawberry Crème Brulee Tarts as a Dessert today. It is always prepared with Fruits as the key ingredient. What is more sinful than not trying out this sinfully delicious Individual Strawberry Crème Brulee Tarts ? Start right away!
Ingredients
FOR THE PASTRY
4 sheets of phyllo
2 tablespoons unsalted butter, melted
FOR THE CUSTARD AND TOPPING
3 egg yolks 3 tablespoons sugar
11/2 cups heavy cream
1 vanilla bean, split, or 1/2 teaspoon vanilla extract
1 1/2 pints strawberries, washed, hulled, and split
1 teaspoon fresh lemon juice
1 1/2 tablespoons dark brown sugar, strained to remove lumps
Directions
Prepare the pastry preheat your oven to 400°F.spread 1 sheet of phyllo on a clean work space and lightly brush it with butter.
Fold it in quarters and trim off the folded edge to make a square .
Place the phyllo square on a cookie sheet, and brush it lightly with butter.
Open up the trimmed portion of phyllo (there should now be 2 sheets the same size as the square), place it on top, and brush the top with butter.
Continue with the remaining sheets of phyllo in the same fashion.
Place the pan in the middle of the preheated oven and bake for 6 to 8 minutes, until light golden in color.
Remove the pan and let the pastry cool.
For the custard Off the heat, combine the egg yolks and sugar in the top of a double boiler and stir until it is light yellow in color.
Add the cream and the vanilla bean.
Bring the water in the bottom of the double boiler just to the simmer and set the top over it.
Stir the custard mixture frequently with a wooden spoon until it thickens, about 25 to 30 minutes.
Try to avoid orming bubbles on the surface.
Once the custard thickly coats the back of the spoon, strain it into a small bowl and chill it until cool, about 25 minutes.
This custard may be made ahead of time.
Turn on the broiler and adjust the rack close to heat.
Cut the berries into halves, and arrange them on the phyllo squares.
Brush them lightly with the lemon juice, and spoon on the custard topping.
Sprinkle about 1 teaspoon of brown sugar over the custard, and run the tarts under the broiler until the sugar is just melted, watching carefully that they do not burn, about 30 to 45 seconds.or use a salamander if you have one.
Fold it in quarters and trim off the folded edge to make a square .
Place the phyllo square on a cookie sheet, and brush it lightly with butter.
Open up the trimmed portion of phyllo (there should now be 2 sheets the same size as the square), place it on top, and brush the top with butter.
Continue with the remaining sheets of phyllo in the same fashion.
Place the pan in the middle of the preheated oven and bake for 6 to 8 minutes, until light golden in color.
Remove the pan and let the pastry cool.
For the custard Off the heat, combine the egg yolks and sugar in the top of a double boiler and stir until it is light yellow in color.
Add the cream and the vanilla bean.
Bring the water in the bottom of the double boiler just to the simmer and set the top over it.
Stir the custard mixture frequently with a wooden spoon until it thickens, about 25 to 30 minutes.
Try to avoid orming bubbles on the surface.
Once the custard thickly coats the back of the spoon, strain it into a small bowl and chill it until cool, about 25 minutes.
This custard may be made ahead of time.
Turn on the broiler and adjust the rack close to heat.
Cut the berries into halves, and arrange them on the phyllo squares.
Brush them lightly with the lemon juice, and spoon on the custard topping.
Sprinkle about 1 teaspoon of brown sugar over the custard, and run the tarts under the broiler until the sugar is just melted, watching carefully that they do not burn, about 30 to 45 seconds.or use a salamander if you have one.
