Do you perhaps want to change from the traditional yule log for Christmas?
I suggest you make a delicious tart like a crème brûlée flavored with clementine. Hmmm!
This dessert is a real favourite. I like its simplicity and I enjoyed every bite.
I’ve been wanting to make this creme brulee pie for some time now. The creme brulee is already so good! Imagining it on a crispy pastry terrified my taste buds.
When my daughter asked me for a great idea for a dessert she could make for the Christmas dinner she was planning with her friends, I immediately thought she could make this pie. We took advantage of the weekend to make it. To simplify things as much as possible, I suggested that he use a shortcrust pastry with fresh butter Croustipate. Even though I usually like to prepare my pasta, I also very regularly buy some. It’s so convenient and a good buttery pastry, it totally does it! Suddenly, the preparation of this pie becomes really very simple. While the dough is baking, prepare the filling. I flavored it with Corsican clementine and cinnamon, perfect flavors for this season. One could quite imagine other spices such as vanilla or star anise.
This pie is very easily declinable.
At the very last moment, we caramelize everything with a small blowtorch, in order to have a nice crunchy layer on top. The result is so delicate in the mouth, deliciously scented. It’s a delight!
Tcreme brulee with clementines:
50 ml Corsican clementine juice (2 or 3)
zest of 2 clementines
1 stick of Ceylon cinnamon
2 whole eggs and 2 yolks
80g brown sugar
200ml whole milk
250 ml full cream
Line a mold or a circle of 24/26 cm with the dough.
Cut off the excess and use it to cut out a few stars that can be used for decoration.
Refrigerate the dough for at least 20 minutes.
Grate the zest from the clementines and extract the juice.
Put everything in a saucepan, with the broken cinnamon stick and bring to a boil. Leave to rest for at least 15 minutes off the heat.
Preheat the oven to 180°C.
Cover the dough with a baking sheet and chickpea seeds (or another pulse or even flour) to prevent it from puffing up during baking.
Cook for 15 minutes, then remove the leaf and seeds and continue cooking for another 5 minutes.
Remove the small stars during cooking
Lower the oven temperature to 160°C.
In a bowl, mix the whole eggs, yolks and sugar.
Add milk and cream. To mix together.
Strain the clementine juice and add it. To mix together.
Pour this mixture over the cooked dough, going all the way to the top.
Place in the oven (gently!) and cook for 20/25 minutes. The edges should be set and the center still soft.
Let cool completely.
When ready to serve, sprinkle the entire surface with sugar and pass the blowtorch.
Decorate and sit down to eat.
To finish: to caramelize the crème brûlée, it is not necessary to have a competition torch. There are small, rechargeable ones that do the job very well.
This tart cannot be stored once caramelized, otherwise it will lose all its crunch.