CREME BRULEE TART WITH LILY O’BRIEN’S

I really like chocolate. Like greater than lifestyles itself. I devour it every & every day and sincerely recollect it to be an vital food group of it’s own. So I’m certain you could apprehend my exhilaration in teaming up with Lily O’brien’s to create a desert stimulated through their delicious sweets.

If you’re no longer familiar with Lily O’brien’s, they're an Irish chocolate emblem; based through Mary Ann O’brien in her kitchen inside the early Nineteen Nineties and named after her daughter Lily. With a first-rate array of candies, completed to the maximum highly-priced trendy, it’s no surprise that Lily O’brien’s has received a number of awards over the past decade.

One of the maximum creative (and my favorite!) of the Lily O’brien’s variety is their Chocolate cakes collection. as the name could advocate, the sweets are inspired by using a number of the maximum popular of cakes. Banoffee pie, hazelnut torte, chocolate orange.

Out of all of the Lily O’Brien’s Chocolate cakes collection, the Creme Brulee is my favourite. A cute little milk chocolate cup, full of a layer of caramel & a vanilla custard truffle, crowned with a sprinkle of sugar. And it changed into this candy little chocolate that stimulated me to create a Creme Brulee Tart.

Ingredients

For the Pastry

• 100 g Butter
• 200 g Plain Flour
• 2 tbsp Sugar
• 2 tbsp Cocoa Powder
• 50 g Dark Chocolate
• 1 tbsp Milk
• 2 tbsp Cold Water

For the Filling

• 300 ml Double Cream
• 100 ml Whole Milk
• 1 tbsp Vanilla Extract/Paste
• 2 Eggs
• 2 Egg Yolks
• 100 g Caster Sugar plus extra to top with

Instructions

For the Pastry

1. In a large bowl, rub the butter and flour together till it resembles bread crumbs.
2. upload the caster sugar and cocoa powder and blend to mix.
3. In a small bowl, melt the dark chocolate (over a bain marie or in quick bursts in the microwave). while stirring the melted chocolate, step by step upload the milk to create a ganache.
4. Upload the ganache to the dry components and blend. add the water a spoonful at a time and mix to create a stiff dough.
5. Turn onto a floured floor and knead for a few minutes before wrapping in cling movie and placing apart within the fridge for 30 mins.
6. Generously grease a 21cm tart tin with butter and pre-warmth your oven to one hundred seventy°c (or one hundred fifty°c for fan assisted ovens or fuel Mark three). area a tray big sufficient in your tart tin to sit down upon into the oven to heat up too.
7. Roll your dough into a circle massive enough to drape into your organized tin with a small quantity of pastry hanging over the brink. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20 minutes on top of the warmed baking tray before putting off the baking beans and persevering with to bake for a in addition 10 mins.

For the Filling

1. Set aside the chocolate pastry case to cool and reduce the oven to a hundred and forty°c (or one hundred twenty°c for fan assisted ovens or fuel Mark 1).
2. In a pan, warm the cream, milk and vanilla to a simmer. In a warmness-evidence bowl, whisk the eggs and sugar until light, before step by step including the warmed milk & cream over, at the same time as continuing to whisk.
3. Pour the custard mixture right into a jug and location your chocolate pastry case into the oven, again on pinnacle of the the pre-heated tray. Pour the custard mixture into the pastry case and bake for 40 minutes until the top is golden and the custard has a moderate wobble.
4. Trim the excess edges from the pastry. permit your custard to cool a bit before spooning with sugar and using a creme brulee torch to caramelise to a lovable golden brown.

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