{"id":286712,"date":"2013-03-16T08:00:00","date_gmt":"2013-03-16T07:00:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/caramel-and-creme-brulee-tarts"},"modified":"2013-03-16T08:00:00","modified_gmt":"2013-03-16T07:00:00","slug":"caramel-and-creme-brulee-tarts","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/caramel-and-creme-brulee-tarts\/","title":{"rendered":"Caramel and Cr\u00e8me Br\u00fbl\u00e9e Tarts"},"content":{"rendered":"
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I admit it, yes I admit it, from time to time in Paris, I like to go to Pain Quotidien for a caf\u00e9 au lait. I rarely eat cakes (I already make them so often at home!) but right now I absolutely wanted to try their caramel tarts. I thought it must be sickening. I was amazed to discover a layer of creme brulee device, the flowing caramel replacing the traditional   caramel crunchy layer. And it’s really very good! So, I found myself in my kitchen to share with you this recipe that I am putting together here. I had already proposed a while ago a tonka bean creme brulee pie (recipe HERE<\/a>), so no technical difficulty to cook a creme brulee in a pastry base. In fact, we use stupidly the bottom of the dough cooked to white as a ramekin!<\/div>\n
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Recipe for a dozen tarts:<\/h2>\n

A recipe for salted butter caramel sauce (recipe HERE<\/a>)<\/b><\/p>\n

Sweet dough:<\/b><\/div>\n
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-210g of flour<\/b><\/div>\n
-125g unsalted butter in pieces<\/b><\/div>\n
-25g almond powder<\/b><\/div>\n
-50g beaten egg<\/b><\/div>\n
-1 pinch of salt<\/b><\/div>\n
-35g icing sugar<\/b><\/div>\n
-1 vanilla bean<\/b><\/div>\n
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Creme brulee maker:<\/b><\/div>\n
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-5 egg yolks<\/b><\/div>\n
-90g of sugar<\/b><\/div>\n
-500g of full cream<\/b><\/div>\n
-1 vanilla bean<\/b><\/div>\n

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Instructions:<\/h2>\n
Start by preparing the salted butter caramel sauce to give it time to cool and be at temperature . The recipe and explanations are here<\/a>! <\/span><\/span><\/i><\/div>\n
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Then prepare the sweet dough:<\/i><\/div>\n
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Put the almond powder, powdered sugar, inside of the vanilla bean, flour, salt and butter in pieces in the bowl of the mixer.<\/i><\/div>\n
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 Blend the mixture to incorporate the butter with the “k” of the processor. Or by hand!<\/i><\/div>\n
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 Add the beaten egg in advance and mix just to incorporate it, but no more!<\/i><\/div>\n
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Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!<\/i><\/div>\n
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Roll out the dough fairly thinly and shape into 8 cm pie circles, making sure to press the dough into the bottom of the circle. The right angle must be perfect!<\/i><\/div>\n
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Cut off the excess dough by running a knife around the circle!<\/i><\/div>\n
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Do the same for all circles!<\/i><\/div>\n
Prick the bottom of the dough with a fork on all the circles.<\/i><\/div>\n
Then put a sheet of stretch film (SPECIAL MICROWAVE COOKING! The others are melting!<\/b>) on a pastry base.<\/i><\/div>\n
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Fill with flour, packing to fill the bottom at right angles!<\/i><\/div>\n
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And close like a little bundle.<\/i><\/div>\n
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At this point we have perfectly dark circles!<\/i><\/div>\n
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.<\/i><\/div>\n
Preheat the oven to 180\u00b0C.<\/i><\/div>\n
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Bake for 15 minutes at 180\u00b0C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.<\/i><\/div>\n
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Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.<\/i><\/div>\n
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The result is a dough base ready to be filled with delicious creams! <\/i><\/div>\n
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If you have done the job right, you can see the right angle! It is possible to bake these pastry bases a little bit more.<\/i><\/div>\n
Take the bottoms out and let them cool.<\/i><\/div>\n
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Lower the oven to 100\u00b0C.<\/i><\/div>\n

Mix half of the sugar and the yolks.<\/i><\/p>\n

Bernard’s tip:<\/span><\/b> especially! Do not bleach them! This would give a foam that we do not want! In almost all the recipes they advise to bleach well and well no I don’t agree! The result (after many tries) is much better without this step!<\/i><\/div>\n
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Heat the cream, the other half of the sugar and the vanilla bean split and scraped.<\/i><\/div>\n
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At the first boil, remove from heat and pour over yolk\/sugar mixture.<\/i><\/div>\n
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Return to low heat and cook like a custard, i.e. do not boil it and stop when it coats the wooden spoon with a layer of cream. Remove from heat, remove vanilla bean, run a hand blender through the cream for three or four minutes (this will even out the cream).<\/i><\/div>\n
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Pour the cream into the baked pie shells. Don’t be afraid to almost fill the bottom of the dough, as the cream will decrease in volume a bit. So we will have room for the caramel.<\/i><\/div>\n
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Put in the oven at 90\u00b0C for 1 hour. The pastry in the tarts won’t cook any more, but the cream will! Miracle! <\/i><\/div>\n
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Chill for at least two hours before pouring in room temperature caramel topping. <\/i><\/div>\n
As a reminder, the recipe for the caramel is HERE! <\/a><\/i><\/div>\n
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Let it drip onto the surface and move the tart to even out the topping. <\/i><\/div>\n
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Chill until ready to serve! <\/i><\/div>\n
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All you have to do is bite into it and feel the different textures! <\/i><\/div>\n
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Tartelettes au Caramel et Cr\u00e8me Br\u00fbl\u00e9e<\/h2>\n
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Je l\u2019avoue, oui je l\u2019avoue, de temps en temps \u00e0 Paris, j\u2019aime aller prendre un caf\u00e9 au lait au Pain Quotidien. Je mange rarement des g\u00e2teaux (j\u2019en fais d\u00e9j\u00e0 tellement souvent \u00e0 la maison !) mais l\u00e0 j\u2019ai voulu absolument go\u00fbter \u00e0 leurs tartelettes au caramel. Je me suis dit que \u00e7a devait \u00eatre \u00e9c\u0153urant. J\u2019ai \u00e9t\u00e9 \u00e9tonn\u00e9 de\u00a0d\u00e9couvrir\u00a0une couche d\u2019appareil \u00e0 cr\u00e8me br\u00fbl\u00e9e, le caramel coulant\u00a0rempla\u00e7ant\u00a0la couche de\u00a0traditionnel\u00a0caramel\u00a0craquant. Et c\u2019est vraiment tr\u00e8s bon ! Je me suis donc retrouv\u00e9 dans ma cuisine pour partager avec vous cette recette que je mets ici au point. J\u2019avais d\u00e9j\u00e0 propos\u00e9 il y a un moment une tarte \u00e0 la cr\u00e8me br\u00fbl\u00e9e \u00e0 la f\u00e8ve tonka (recette\u00a0ICI<\/a>), donc aucune difficult\u00e9 technique pour cuire une cr\u00e8me br\u00fbl\u00e9e dans un fond de p\u00e2te. On utilise en fait tout\u00a0b\u00eatement le fond de p\u00e2te cuit \u00e0 blanc comme ramequin !<\/span><\/div>\n
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