Lemon Creme Brulee Tart

I was little nervous turning on the blowtorch for the first time. It makes baking all the more exciting. 

If  you planning to give this tart a go, it is dead easy as long as you are not a nervous reck like me when using the blow torch. 

Sweet pastry 

250 gm Flour

90 gm Caster Sugar

125 gm Butter

1 no Egg 

1 tbsp Ice water (more depending the dough) 

Filling

200 ml Whipping Creme 

2 nos Lemon Juice 

180 gm Sugar

2 nos Eggs

4 nos  Egg Yolks 

Some Icing sugar

Some Melted butter 

Equipment 

20 inch loose bottom pie tin

Prepare sweet pasty and blind bake at 190C for 15 mins & extra 5 mins uncovered to dry out the pastry.  

Pour a thin layer of melted chocolate at the bottom of pastry. 

Turn down oven to 110C. 

Whisk filling together to get a smooth batter. Pour onto prepared pastry case through a sieve. Put back in oven for 50 mins to 60 mins. Make sure the filling is still wobbly in the centre. 

Cool completely. Sprinkle some icing sugar on the tart & use blow torch to create that lovely caramel on top. 

Best served cold.