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Hidden Gem Crème Brûlée Tart

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Pillsbury Kitchens
Updated Oct 15, 2012
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Add French flavors to your dessert table with this delicious crème brûlée tart that's made using Pillsbury™ pie crust and filled with strawberry and custard.

Hidden Gem Crème Brûlée Tart

  • Prep Time 60 min
  • Total 3 hr 0 min
  • Ingredients 13
  • Servings 24
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Ingredients

Crust

Strawberry Layer

  • 1 cup strawberry preserves or jam
  • 2 cups thinly sliced fresh strawberries (about 1 quart)
  • 1 teaspoon grated lemon peel

Custard Filling

  • 12 oz white chocolate baking bars, finely chopped
  • 5 egg yolks
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1 3/4 cups whipping cream
  • 1/2 cup milk
  • 1 envelope unflavored gelatin

Brûlée Topping

  • 1 cup sugar

Instructions

  • Step 
    1
    Heat oven to 450°F. Place 1 pie crust in each of 2 ungreased 10-inch tart pans as directed on box for One-Crust Filled Pie. Bake 10 to 12 minutes or until crusts are golden brown. Cool 20 minutes.
  • Step 
    2
    In each tart shell, spread 1/2 cup strawberry preserves. Top each with 1 cup sliced strawberries. Sprinkle each with 1/2 teaspoon lemon peel.
  • Step 
    3
    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. Beat in whipping cream and milk. Sprinkle gelatin over top of cream mixture; beat well. Cook mixture over medium heat 8 to 12 minutes, stirring constantly, until custard is thickened and smooth.
  • Step 
    4
    Immediately pour custard filling through fine strainer into bowl with white chocolate. Stir until chocolate is melted and mixture is smooth. Pour evenly into strawberry-filled tarts. Let stand 30 minutes. Refrigerate about 1 hour or until custard is set.
  • Step 
    5
    Gently blot any condensation on custard with paper towel. Sprinkle 1/2 cup sugar over each tart. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Or, set oven control to broil; broil tarts with tops about 6 inches from heat 5 to 6 minutes or until sugar is melted and forms a glaze. Refrigerate tarts until ready to serve. Cover and refrigerate any remaining tart.

Nutrition

300 Calories
16g Total Fat
3g Protein
37g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
140mg
6%
Potassium
55mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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