Orange Creme Brûlée Tart

Orange creme brûlée tart has been swirling in my head for months, but in the attempt to set life up, a blowtorch has been way down the list of necessities and so it just stayed in my notes section with other planned new recipes to make.

Full disclosure, we are borrowing our blow torch from Mr Brooks grandma and it makes my thumbs ache with how hard you need to press down so half way done with this and two aching thumbs this was placed under the grill in the oven to caramelize, which led to the outer edges going well golden!

Regardless, the slightly charred edges work because this is creme brulee and this has that topping that is crunchy which you need to tap to crack when you cut a slice off and it will impress you, and likely your loved ones, especially as it feeds a few people easily and can be caramelized just before you walk out the door as it holds fine for a few hours outside the fridge thanks to the orange.

Biscoff cookies aren’t readily found everywhere, so if the best description I have for their flavor is a deep subtle gingerbread tone. If you want to make this and can’t access biscoff cookies in your corner, I recommend using half ginger and half digestive cookies in the base.

Orange Creme Brûlée Tart
Recipe by Roamingtaste
Serves 8

Ingredients:
Base
250 grams/8.8 ounces, biscoff biscuits, crushed
90 grams/3.2 ounces butter, melted
Orange Filling
250 milliliters cream
Pinch salt
1 tablespoon orange zest, roughly chopped
3 egg yolks
1/2 cup superfine/caster sugar
1/3 cup orange juice

Directions:
Preheat the oven to 180C/350F.

Place the crushed biscuits in a bowl and stir the melted butter through until the mixture resemble breadcrumbs.

Press into your tart shell evenly.

Bake in the oven for 12 minutes or until lightly golden.

Meanwhile, place the cream, salt and 1 teaspoon of the orange zest into saucepan on medium heat and simmer for 3 minutes.

Remove from the heat and allow to cool for 5 minutes.

In the meantime, place the egg yolks, sugar and remaining orange zest in a bowl and whisk until the eggs are pale and the mixture is thick.

Slowly add the cream in, whisking to incorporate a little at a time until it is completely combined.

Add the orange juice and whisk to combine.

Pour into your tart shell and place into a large baking tray.

Boil water and pour water 1/3 up the sides of the tart shell into the baking tray.

Slide carefully into the oven and bake for 50 minutes or until it is lightly golden on top.

Remove and allow to cool to room temperature.

Place in the fridge for a minimum hour to chill.

Remove when ready to serve and sprinkle a further 2 tablespoons sugar evenly over the top. Carefully caramelize the top.

Tap, slice and serve.

Print
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Orange Creme Brûlée Tart

  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8 1x
  • Category: Pies & Tarts

Description

Orange hues are folded through this tart that has slight ginger flavors as we well as a luxurious custard and topped with a crunchy sugar topping that you’ll need to tap in order to share with others.


Scale

Ingredients

Base
250 grams/8.8 ounces, biscoff biscuits, crushed
90 grams/3.2 ounces butter, melted
Orange Filling
250 milliliters cream
Pinch salt
1 tablespoon orange zest, roughly chopped
3 egg yolks
1/2 cup superfine/caster sugar
1/3 cup orange juice


Instructions

  • Preheat the oven to 180C/350F.
  • Place the crushed biscuits in a bowl and stir the melted butter through until the mixture resemble breadcrumbs.
  • Press into your tart shell evenly.
  • Bake in the oven for 12 minutes or until lightly golden.
  • Meanwhile, place the cream, salt and 1 teaspoon of the orange zest into saucepan on medium heat and simmer for 3 minutes.
  • Remove from the heat and allow to cool for 5 minutes.
  • In the meantime, place the egg yolks, sugar and remaining orange zest in a bowl and whisk until the eggs are pale and the mixture is thick.
  • Slowly add the cream in, whisking to incorporate a little at a time until it is completely combined.
  • Add the orange juice and whisk to combine.
  • Pour into your pie shell and place into a large baking tray.
  • Boil water and pour water 1/3 up the sides of the tart shell into the baking tray.
  • Slide carefully into the oven and bake for 50 minutes or until it is lightly golden on top.
  • Remove and allow to cool to room temperature.
  • Place in the fridge for minimum one hour to chill.
  • Remove when ready to serve, and sprinkle a further 2 tablespoons sugar evenly over the top. Carefully caramelize the top.
  • Tap, slice and serve.


Notes

Recipe by Roamingtaste

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