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Apricot creme brulee tart

Method

  • Preheat oven to 175°C.
  • Bring the wine and 100 gm sugar to the boil in a pot. Add the apricots, stir and remove from the heat. Set aside for 30 mins. Then drain in a sieve, reserving the apricots and liquid.
  • While the apricots are steeping, spray a flan case all over with oil. Put pastry on top and very gently push into the base and sides of the tin. Then trim off any excess pastry, leaving a little edge. Place kitchen foil on top, shiny side down, and fill with rock salt. Cook in the oven for 10-12 mins. Then remove the foil and cook for another 5-7 mins until light brown.
  • In another pot, bring the vanilla and cream to the simmer over a gentle heat.
  • Whisk the eggs in a bowl and add thedrained apricot liquid. Whisk again and then add the cream mixture. Whisk, and set aside.
  • Turn the oven temp. down to 160°C.
  • Arrange the apricots in the flan case base and pour in the custard, through a fine sieve. Cook in the oven for 20-30 mins until just set.
  • Then sprinkle sugar on top and scorch the tart using a kitchen blowtorch until golden (or cook under the overhead grill).
  • Cameron Cox - Melbourne pastry chef

Ingredients

  • 175 ml sweet dessert wine
  • 125 gm caster sugar
  • 250 gm soft dried apricots
  • cooking oil spray
  • 1 sheet shortcrust pastry
  • rock salt
  • 1 vanilla bean, split lengthways
  • 285 ml double cream
  • 4 eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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