Individual Strawberry CrÃme Brulee Tarts

Budget.Gourmet's picture

Sep. 23, 2009


Phyllo sheets 4 (For Making The Pastry)
Unsalted butter 2 Tablespoon , melted (For Making The Pastry)
Egg yolks 3 (For Making The Pastry)
Sugar 3 Tablespoon (For Making The Pastry)
Heavy cream 1 1/2 Cup (24 tbs) (For Making The Pastry)
Vanilla bean/0.5 teaspoon vanilla extract 1 , split (For Making The Pastry)
Strawberries 1 1/2 Pint , washed, hulled, and split (For Making The Pastry)
Fresh lemon juice 1 Teaspoon (For Making The Pastry)
Dark brown sugar 1 1/2 Tablespoon , strained to remove lumps (For Making The Pastry)


Prepare the pastry preheat your oven to 400°F.spread 1 sheet of phyllo on a clean work space and lightly brush it with butter.

Fold it in quarters and trim off the folded edge to make a square .

Place the phyllo square on a cookie sheet, and brush it lightly with butter.

Open up the trimmed portion of phyllo (there should now be 2 sheets the same size as the square), place it on top, and brush the top with butter.

Continue with the remaining sheets of phyllo in the same fashion.

Place the pan in the middle of the preheated oven and bake for 6 to 8 minutes, until light golden in color.

Remove the pan and let the pastry cool.

For the custard Off the heat, combine the egg yolks and sugar in the top of a double boiler and stir until it is light yellow in color.

Add the cream and the vanilla bean.

Bring the water in the bottom of the double boiler just to the simmer and set the top over it.

Stir the custard mixture frequently with a wooden spoon until it thickens, about 25 to 30 minutes.

Try to avoid orming bubbles on the surface.

Once the custard thickly coats the back of the spoon, strain it into a small bowl and chill it until cool, about 25 minutes.

This custard may be made ahead of time.

Turn on the broiler and adjust the rack close to heat.

Cut the berries into halves, and arrange them on the phyllo squares.

Brush them lightly with the lemon juice, and spoon on the custard topping.

Sprinkle about 1 teaspoon of brown sugar over the custard, and run the tarts under the broiler until the sugar is just melted, watching carefully that they do not burn, about 30 to 45 seconds.or use a salamander if you have one.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2314Calories from Fat 1529

 % Daily Value*

Total Fat 173 g266.2%

Saturated Fat 102 g510%

Trans Fat 0 g


Sodium 515 mg21.46%

Total Carbohydrates 184 g61.3%

Dietary Fiber 17 g68%

Sugars 105 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet