Blueberry Crème Brulee Tart
- Tags:
- Sweet Things
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter @ room temp.
2 tablespoons sour cream
Filling:
2 cups heavy cream
4 large egg yolks
1 cup sugar
1/3 cup blueberry preserves
Prep Time: 20 Minutes
Inactive Prep Time: 2 hr 10 min
Cook Time: 1 hr 15 min
Sugared Blueberries --> 1 cup large fresh blueberries, 1/2 cup light corn syrup,
1 cup sugar --> lightly brush the blueberries with corn syrup and roll in sugar.
Place the flour, butter, and sour cream in
food processor and pulse to combine. When
the dough has formed a ball, pat with lightly
floured hands into an ungreased 10 in tart pan.
Bake 20 min at 375, until crust is set and
lightly browned, if at all. Let cool while preparing the filling.
Turn the oven down to 300. In a heavy nonreactive sauce pan, heat the cream for 10 min & make sure to not boil. Beat the eggs and sugar together, add a small portion of the cream to the egg mixture and whip slowly. Add the rest of the cream. Strain liquid. Spread the preserves on the bottom of the tart, then gently pour the brulee over the preserves. Bake for 40 min. The center should still wiggle a little. Let cool at room temp then refrigerate for 3 or up to 24 hrs. Sprinkle a thin layer of the sugar over the top of the tart and caramelize with a torch or in the broiler, do not burn. Sprinkle the sugared blueberries over the top, slice and serve.
