Because I’m home and cooking/ baking more often these days, I’ve been minifying like crazy – especially now that my virtual cooking camp has started, I’m conscious that I only have *so much* fridge/ freezer space so I planned on making 1/4 of this recipe for two tiny tarts. I had the oven on already so baking the shells, then the custard wasn’t a problem. I do like to multitask in the kitchen!
The first time I made these, the shells cracked and absorbed all the custard, leaving a huge mess on the baking tray. I was super discouraged because I have made Dorie’s sweet tart dough SO MANY TIMES before – not sure what happened but I think it might have been that I didn’t make the top of the edges of the tarts thick enough and there were tiny cracks that only the custard could see LOL!
I started again and made the pastry shells quite thick, knowing the custard in a 4-inch tart shell would not be too deep, this would be more like a crème brûlée cookie but as long as they didn’t fall apart, that was ok!
And – yessss – success! It was a bit challenging to make a tiny amount of custard but I managed it ok AND it stayed put when it baked (I baked the small tarts for about 25 minutes only) and also when brûléed! Result? Yup, kinda like a giant buttery, custardy cookie. Highly recommended.
Get the recipe for Dorie Greenspan’s Crème Brûlée Tart on page 170 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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