I was invited to a barbeque last weekend to celebrate the arrival of these cuties:
(That’s Dora on the left and Soya on the right)
Just look at them!
(This is Mochi, also known as 糯米糍)
Seeing that I hadn’t baked anything in the last couple of months, I decided to bring along my signature lemon crème brûlée tart, but this time with a twist.
I first found this recipe a couple of years ago on Smitten Kitchen (one of my favorite recipe blogs) when I was looking to make something for an Asian birthday party (us Asians love anything with fruit in it!).
However, over the last couple of bakes, I have slowly adjusted the recipe to make it my own.
Bergamont infused lemon crème brûlée tart (as adapted from Smitten Kitchen)
- 1 partially baked 9 inch tart shell (either shop brought or home made)
- 2 lemons
- 1 mug of sugar
- 115 grams of unsalted butter
- 4 eggs
- 2 tablespoons cornflour
- 1/4 teaspoon finely ground sea salt
- 1 earl-grey tea bag
- Pre-heat the oven to 180 Degrees Celsius (happens to be gas mark 6 on my oven…)
- Place the tart shell on a baking tray.
- Remove the tea leaves from the tea bag and soak in cold water for about 10 minutes.
- Slice your lemons into rounds and de-seed. Do not peel, juice or remove anything else!
- Put the butter, sugar, lemons and sea salt into a blender. Blitz till smooth (try to do this in blocks so as to not overheat the mixture).
- Add the eggs and the cornflour to the blender and blitz for another minute.
- Add the tea leaves (sans liquid) into the mixture.
- Pour the mixture into the prepared tart shell and stir briefly.
- Bake for 30 minutes, rotating the tart every 15 minutes to get an even bake. (You will know that the tart will be ready when it jiggles ever so slightly when bumped.)
- Take the tart out to cool.
- Sprinkle some caster sugar all over the top of the tart and grill/torch till golden when ready to serve.
I find that the tea leaves add an extra dimension to the taste and aroma of the tart whilst the grilled sugar adds a nice crunch.
The simplicity of this recipe and the fact that it can be prepared in advance means that this is a recipe that I rely on time and time again.