SWEET & CRUNCY TARTLET THAT WILL SURPRISE YOUR TASTEBUDS !
WOW and just DOUBLE-wow. Creme brûlée tartine. You’ll regret you ate it…. Because you’ll want at least one more.
This recipe makes 24 tartine / tartlets… you probably want to do half - so gooood, but you won’t be eating more than 3 ;-)
It’s a variation of our cookie dough recipe - made for sweet fillings…. And if you want a bit of crunch in the tartine. We’ll also test a soft tartine - but for now - just enjoy:
- 400 g of Buns & Brioche mix
- 1 tsp salt
- 190 g butter softened
- 225g granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs (or 50g water/almond or oatmilk for a vegan version)
Heat the oven to 190 degrees Celsius.
In a separate bowl, mix together the Buns & Brioche mix and salt.
In the actual mixing bowl, mix together butter and both sugars until combined as a ”fluffy cream”. - mix for at least 5 minutes Add in the vanilla extract and eggs (or almond/oat milk) and mix for another minut.
Mix in the dry ingredients (you can do this with a spatula), and once formed as a dough place for 10 minutes in the fridge.
Take out the dough, cut in two and roll out with a rolling pin to approx 3-4mm thickness. Cut out 10cm shapes (preferably with a cookie cutter) and gently lift up and place in a muffins tray/form. Push down gently and shape the dough around the side. Do this with all the dough.
Bake for 10 minutes - don’t worry about trying to fill each cavity - just bake them empty. Take out the try. Leave for 2 minutes then gently lift out each tartine and place on a baking tray. Place back into the oven and bake for 2 minutes more. Now take out and place on a cooling rack.
Once cool, fill with vanilla custard or creme brûlée - top with sugar and melt/burn it with your butan/gas burner.
VANILLA CUSTARD
- 100 g sugar (fine/granulated)
- 30 g cornstarch
- Pinch of salt
- 480 ml/g of milk
- 4 egg yolks (large)
- 30 g butter
- 20 g vanilla extract
Mix together the dry ingredients in a saucepan. Whisk together milk & egg separately - then add to saucepan together with the butter. Heat up on medium heat until it boils and let boil for a minute CONSTANTLY stirring. Add the vanilla extract and mix together and then take off the heat. Strain the cream into a bowl through a fine mesh sieve. Cover the cream with plastic wrap and(directly onto the surface of the cream) and let cool in the fridge for at least two hours. Once ready to use, stir with a spatula or spoon.
