Recipes Bailey’s Creme Brulee Tart Raglan Road Downtown Disney
Butter for greasing
1 quantity Sweet pastry
600ml/ 1 pint/2 ½ cups of pouring cream
2 tablespoons Baileys
6 large egg yolks
150g/5oz/3/4 cup caster (superfine) sugar, plus extra for dusting
10 ounces/300g plain flour
4 ounces/110g caster sugar
5 ounces/150g butter
23cm/9 inch loose bottomed flan ring, quiche tin
Method of Preparation:
For the Pastry:
Cream butter and sugar until light and fluffy. Add in eggs and flour and bring the mixture together. Wrap in cling film and allow to rest. Grease and line a 23cm/9 inch loose bottomed flan ring with sweet pastry. Blind bake the tartlet case. (see tip below)
For the Filling:
Lower the oven temperature to 150°C (300°F), Gas Mark 2. Put the cream and baileys into a small saucepan and bring to the boil. Whisk the egg yolks and sugar together in a large heatproof bowl until they are light and creamy then pour in the boiled cream. Whisk until combined. Allow to rest for a few minutes until the froth settles, or skim the froth with a slotted spoon. Pour the mixture into the prepared tart case and bake in the oven for 45-50minutes until just about set. Remove from the oven and allow cooling. Store in the fridge until required.
To serve, dust some caster sugar over the tart and use a chef's blowtorch to lightly glaze the top. Alternatively, place under a hot grill watching carefully, until the top is browned.
Tip : To blind bake; preheat the oven to 190°C (375°F), Gas mark 5. Line the tart case with a layer of parchment paper and fill with rice/lentils/chickpea's or baking beans (pie weights). Bake the tart in the oven for 15 minutes, then remove the beans and parchment paper and bake for a further 8 minutes. Remove from the oven and brush with a beaten egg white then return to the oven for 3 – 4 minutes to create a crisp crust.