Its important, when combining your cream and eggs, to ALWAYS pour your cream onto your eggs and NOT eggs into your cream, this will save you scrambling them

Creme Brulee Puff pastry tarts

Creme Brulee Puff pastry tarts


30 mins


30 mins


1 people

Beautiful baked egg custard tarts in cinnamon sugar puff pastry, Enjoy with a brew...


  1. Roll out your pastry and dust with 25g of your sugar and cinnamon, and roll back up tight into a sausage shape and chop into 2 inch cylinders and flatten out with the palm of your hand, ensuring the cinnamon swirl is at the top, then using a rolling pin roll your little pastry's out to fit nicely into a Yorkshire pudding tin (4 inch diameter approx) and pop into the fridge for 10 minutes to rest

  2. Pop your cream and vanilla into a medium saucepan and bring to the boil then remove from the heat, meanwhile whisk your egg yolks and sugar

  3. Now you need to combine the 2 mixes, pour your cream onto your egg yolks and mix well, then transfer back into the pan and pop back onto a low heat, using a spatula or a wooden spoon keep the mix moving in the pan, this will prevent the egg yolks from scrambling, you need to carry on with this until the mixture thickens and coats the back of a spoon (this will take about 10/12 minutes)

  4. Once your mix is cooked out and thickened remove from the heat and pass though a sieve, and pop in to the fridge to chill for 10 minutes

  5. Once cooled a bit, pour your Creme brulee mixture into your little puff pastry tart cases and bake at 140C for 12/15 minutes, remove from the oven and leave to chill

  6. Enjoy with a cup of sweet Yorkshire tea