Creme Brulee Maple Apple Tart

Creme Brulee Maple Apple Tart

Hi everyone!

What’s coming on the blog? A giveaway and a short post on how to follow me on bloglovin instead of google reader (you may know by now that it’s closing on July 1st).

As for this recipe, it answers the question “What can I do with my egg yolks when I make an Angel Food Cake?”. Lucky you, you can do this tart! If you are a creme brulee fan, you won’t be sorry you tried this recipe! I think I’m beginning to have a thing for creme brulee now! Maple syrup makes everything better

:D

It is quite an easy recipe if you have a store-bought shortcrust or if you have one in the freezer. It’s the longest part, but it’s not that long either.

When you make the recipe below, you might have too much creme brulee mixture for the pie. If you do, pour the remaining mixture into ramequins. Place them in a baking dish and pour hot water to about 3/4 up the sides of the ramequins. Bake for 40 minutes at 325°F. Sprinkle with brown sugar or powdered sugar and caramelize, using a gas torch. You can also broil the cremes in the oven.

Creme Brulee Maple Apple Tart

Creme Brulee Maple Apple Tart
Yield : about 8 servings

  • 1 Shortcrust Pastry, I used this recipe (it makes 2 crusts)
  • 2 Cortland apples, peeled and each cut into 8 wedges
  • 1/8 cup sugar
  • 6 egg yolks
  • 1/3 cup maple syrup
  • 1/2 teaspoon maple extract
  • 1 1/4 cups 35% cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, to caramelize
  1. Place the oven rack in the lowest position. Preheat oven to 375 °F. 
  2. Line a 14×4 inches tart pan with the shortcrust. Place the apple wedges over the crust, overlapping them slightly. Sprinkle with the sugar. Bake for 40 minutes.
  3. Meanwhile, in a medium bowl, whisk together the egg yolks and maple syrup. Add the cream, the vanilla and the maple extract. Pour over the hot pie and continue baking for 15 minutes.
  4. Sprinkle the tart with icing sugar and caramelize, using a gas torch (or broil in the oven). Let cool and refrigerate until completely chilled.

Creme Brulee Maple Apple Tart

Chocolate Truffle Tart

Chocolate Truffle Tart

Hello everyone!

Here is a quick post with a quick and delicious recipe! When you take this pie out of the oven it has a cake-like texture. But you’ll see that it’s really creamy when you’ll cool it and eat it. Raspberries are the best combination with the not-too-sweet chocolate filling.

I’ll be back this week with my systematic experimentation with cake pops : why the heck they crack? Experimentation was successful and the results were conclusive (hypothesis confirmed)

;)

Enjoy!

Chocolate Truffle Tart

Chocolate Truffle Tart
Recipe adapted from Gourmet
Yield about 10 portions

Crust
1 1/2 cups oreo crumbs
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

Filling
8 oz bittersweet chocolate (less than 60% cacao if marked), coarsely chopped (I used 7 oz semisweet chocolate and 1 oz unsweetened chocolate).
3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/3 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the crust

  • Preheat oven to 350°F. Lightly butter a pie pan.
  • Stir together oreo crumbs and butter in a bowl until combined, then pat mixture evenly onto bottom and sides of pan. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes.

Filling and assemble

  • Melt chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
  • Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined.
  • Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.
  • Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes.
  • Let cool for about 30 minutes to 1 hours and then garnish with the fruits of your choice (you don’t want them to bake!)
  • Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours.

Chocolate Truffle Tart