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    Crème Brulee Tart


    Source of Recipe


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    List of Ingredients




    1 1/4 cups flour
    1/2 t ground ginger
    1/4 t. ground cinnamon
    1/8 t. ground nutmeg
    1/3 cup shortening
    3 to 4 T. cold water
    3 eggs
    1 1/4 cups light cream or milk
    1/3 cup sugar
    1 t. vanilla
    1/4 cup packed brown sugar

    Recipe



    Stir together flour, ginger, cinnamon, nutmeg and 1/4 t. salt. Cut in
    shortening until pieces are the size of small peas. Sprinkle 1 T. water
    over
    part of the flour mixture. Toss with a fork. Push to side of bowl.
    Repeat
    until all is moistened. Form into a ball. Flatten dough on lightly
    floured
    surface. Roll into an 11" circle. Ease circle into a 9" tart pan, being
    careful not to stretch dough. Trim edges. Do Not prick dough. Line
    dough
    with a double thickness of foil. Bake in a 450 oven for 8 minutes;
    remove
    foil. Bake 4 to 5 minutes more or until set and dry. Meanwhile, in a
    mixing
    bowl beat slightly beaten eggs and light cream with a rotary beater or
    fork
    until combined. Add sugar and vanilla. Mix well. Reduce oven
    temperature to
    350. Place tart pan on oven rack. Pour filing into crust. Bake for 20
    to 25
    minutes or until knife inserted near center comes out clean. Cool on a
    wire
    rack. Cover chill for 2 to 24 hours. Before serving, press brown sugar
    through a sieve evenly over tart. Broil 4 to 5 inches from heat for 1
    to 2
    minutes or until brown sugar form a bubbly crust. Serve warm or
    chilled.
    Serves 8 to 10
 

 

 

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