Place finely chopped white chocolate in medium bowl; set aside. In 2-quart saucepan, beat egg yolks, 2 tablespoons sugar, the salt and vanilla with whisk.
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Place dough rounds over backs of muffin cups, pleating dough to fit around cups. Prick dough several times with fork. Bake 5 to 10 minutes or until lightly ...
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Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat ... To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. .... Apricot crème brûlée tart.
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An hour or so before serving - if you don't have a blow torch to brûlée the custard, use a very hot grill. .... This was a nice dessert, but it's a custard with a few blackberries, not a blackberry creme brûlée. Tasted nice ... Apricot crème brûlée tart.
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Combining on-trend salted caramel with a French classic makes for a stylish ... Pour the crème fraîche into a bowl and whisk to loosen. ... Crème brûlée tartlets. 5.
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Make and refrigerate the tarts (without the raspberries) earlier in the day. ... Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated ...
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Delicious served hot or cold, this tart uses filo pastry to keep the calories ... Excellent and very easy - I was a bit concerned but it worked. made it with peach slices and Fruit of the forest served with creme fraiche. .... Apricot crème brûlée tart.
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