Name: Blood Orange Creme Brulee Tarts
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: PASTRY; 1 cup plain flour (sifted, all purpose, 200g); 1/4 cup brown sugar (sifted, 30g); 5 tbsp unsalted butter (chilled, chopped into cubes, 75g); zest of 1 blood orange; 1 egg yolk; 1/4 cup cold water (60ml); TART FILLING; 2 eggs; 2/3 cup coconut milk (150ml); 1/3 cup caster sugar (70g); zest of 2 oranges; 2/3 cup of freshly squeezed blood orange juice (150ml); BRULEE TOPPING; 1 tbsp sugar

Bowl

Whisk

Start by making the pastry. In the bowl of a food processor add the flour and sugar and process to combine. Add the orange zest and butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture starts to come together. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 355 degrees (180 Celsius) and lightly grease 8 10cm loose bottom mini tart tins. Roll out the pastry until roughly 5mm thick and then cut circles from the pastry that are 2 cm larger in diameter than the tart tin. Line the each tart tin and trim excess. Chill for 15 minutes before lining with baking paper and filling with pastry weights. Bake for 7 minutes before removing the weights and baking for a further 3 minutes or until dry and lightly golden. Set aside to cool.

For the filling whisk together the eggs, caster sugar, orange zest and juice. Add the coconut milk and whisk until combined. Carefully divide the filling between the mini tarts and bake for 7 to 10 minutes or until the filling is just set. Set aside to cool.

Just before serving sprinkle a little sugar over each tart and use a kitchen torch to melt the sugar to a light caramel.

Blood Orange Creme Brulee Tarts

Utensils needed:

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