Vanilla Bean Crème Brûlée Tartlets with Berry Compote

Name: Vanilla Bean Crème Brûlée Tartlets with Berry Compote
Prep time: 45 min
Cook time: 35 min
Yield: 8

creme-brulee tartlets vanilla-bean berries elegant french individual-desserts impressive pastry

Desserts

Classic French crème brûlée transformed into elegant individual tartlets with buttery pastry shells and a vibrant mixed berry compote - the perfect finale for special dinner parties.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 35

Ingredients

200g1 2/3 cups plain flour
100g7 tbsp cold unsalted butter, cubed
2 tbsp2 tbsp caster sugar
1 large1 large egg yolk
2-3 tbsp2-3 tbsp cold water
400ml1 2/3 cups heavy cream
1 pod1 pod vanilla bean, split and scraped
6 large6 large egg yolks
80g1/3 cup granulated sugar
8 tsp8 tsp extra caster sugar for brûlée tops
300g2 cups mixed berries (strawberries, blueberries, raspberries)
3 tbsp3 tbsp granulated sugar for compote
1 tbsp1 tbsp fresh lemon juice
1 tsp1 tsp cornstarch

Instructions

For the pastry, rub 100g7 tbsp cold unsalted butter into 200g1 2/3 cups plain flour and 2 tbsp2 tbsp caster sugar until mixture resembles breadcrumbs. Add 1 large1 large egg yolk and enough 2-3 tbsp2-3 tbsp cold water to form a smooth dough. Wrap and chill for 30 minutes.
Preheat oven to 180°C (350°F). Roll out pastry and line 8 individual 10cm tartlet tins. Prick bases, line with baking paper and beans, and blind bake for 15 minutes. Remove beans and paper, bake 5 minutes more until golden.
Reduce oven to 160°C (320°F). In a saucepan, heat 400ml1 2/3 cups heavy cream with 1 pod1 pod vanilla bean pod and seeds until just below boiling. Remove from heat and let infuse for 10 minutes.
Whisk 6 large6 large egg yolks and 80g1/3 cup granulated sugar until pale. Gradually whisk in the warm cream mixture, then strain to remove any lumps.
Divide custard between tartlet shells. Bake for 12-15 minutes until just set but still slightly wobbly in centers. Cool completely, then refrigerate for at least 2 hours.
For the berry compote, combine 300g2 cups mixed berries (strawberries, 3 tbsp3 tbsp granulated sugar for compote, 1 tbsp1 tbsp fresh lemon juice, and 1 tsp1 tsp cornstarch in a saucepan. Cook over medium heat for 5-8 minutes until berries release juices and mixture thickens slightly. Cool completely.
Just before serving, sprinkle 1 teaspoon 8 tsp8 tsp extra caster sugar for brûlée tops over each tartlet. Use a kitchen torch to caramelize until golden and bubbling.
Serve immediately with a spoonful of berry compote alongside each tartlet.

Ingredients

id: plain_flour metric: 200g imperial: 1 2/3 cups name: plain flour
id: butter metric: 100g imperial: 7 tbsp name: cold unsalted butter, cubed
id: caster_sugar metric: 2 tbsp imperial: 2 tbsp name: caster sugar
id: egg_yolk metric: 1 large imperial: 1 large name: egg yolk
id: cold_water metric: 2-3 tbsp imperial: 2-3 tbsp name: cold water
id: heavy_cream metric: 400ml imperial: 1 2/3 cups name: heavy cream
id: vanilla_bean metric: 1 pod imperial: 1 pod name: vanilla bean, split and scraped
id: egg_yolks metric: 6 large imperial: 6 large name: egg yolks
id: granulated_sugar metric: 80g imperial: 1/3 cup name: granulated sugar
id: extra_sugar metric: 8 tsp imperial: 8 tsp name: extra caster sugar for brûlée tops
id: mixed_berries metric: 300g imperial: 2 cups name: mixed berries (strawberries, blueberries, raspberries)
id: berry_sugar metric: 3 tbsp imperial: 3 tbsp name: granulated sugar for compote
id: lemon_juice metric: 1 tbsp imperial: 1 tbsp name: fresh lemon juice
id: cornstarch metric: 1 tsp imperial: 1 tsp name: cornstarch

Instructions

For the pastry, rub {butter} into {plain_flour} and {caster_sugar} until mixture resembles breadcrumbs. Add {egg_yolk} and enough {cold_water} to form a smooth dough. Wrap and chill for 30 minutes.
Preheat oven to 180°C (350°F). Roll out pastry and line 8 individual 10cm tartlet tins. Prick bases, line with baking paper and beans, and blind bake for 15 minutes. Remove beans and paper, bake 5 minutes more until golden.
Reduce oven to 160°C (320°F). In a saucepan, heat {heavy_cream} with {vanilla_bean} pod and seeds until just below boiling. Remove from heat and let infuse for 10 minutes.
Whisk {egg_yolks} and {granulated_sugar} until pale. Gradually whisk in the warm cream mixture, then strain to remove any lumps.
Divide custard between tartlet shells. Bake for 12-15 minutes until just set but still slightly wobbly in centers. Cool completely, then refrigerate for at least 2 hours.
For the berry compote, combine {mixed_berries}, {berry_sugar}, {lemon_juice}, and {cornstarch} in a saucepan. Cook over medium heat for 5-8 minutes until berries release juices and mixture thickens slightly. Cool completely.
Just before serving, sprinkle 1 teaspoon {extra_sugar} over each tartlet. Use a kitchen torch to caramelize until golden and bubbling.
Serve immediately with a spoonful of berry compote alongside each tartlet.

Tips

Pastry Success: Keep pastry ingredients cold and don't overwork the dough. If it tears during rolling, patch with extra pieces and continue.

Custard Texture: The custard should just wobble slightly when gently shaken - it will continue to set as it cools. Overcooking results in a grainy texture.

Vanilla Enhancement: For the best flavor, use real vanilla bean pods. The black specks add visual appeal and intense vanilla flavor.

Torch Technique: Move the torch constantly to avoid burning. The sugar should bubble and turn golden amber. If you don't have a torch, use the oven broiler briefly.

Make-Ahead: Tartlets can be made up to 2 days ahead and refrigerated. Add the brûlée sugar just before serving for the best crack.

Berry Alternatives: Use any seasonal berries or stone fruits. Frozen berries work well for the compote - just increase cooking time slightly.