Prepare to have your mind blown with this Crème Brûlée Tart! It’s a combination made in heaven… Crisp shortcrust pastry cradling decadent, silky-smooth baked vanilla egg custard, topped with the gentle, sweet crunch of caramel and soft, tangy berries… The ultimate make-ahead show-stopper dessert. (With gluten free pastry. Optional dairy free)
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Gluten Free Crème Brûlée Tart – Possibly the most exciting dessert I’ve made all year!
I literally cannot contain my excitement in sharing this gluten free Crème Brûlée Tart with you. Seriously… It took just one tiny forkful and… mind BLOWN! Because while I adore a simple Crème Brûlée in all its sumptuous glory, baking it in a light, crisp pastry case takes it to a whole new level… It’s possibly the most EXCITING dessert I’ve made all year!
It’s incredibly delicious… The decadent, silky-smooth, vanilla-rich egg custard topped with an iconic caramel sugar crust (and a few soft, tangy berries for good measure)… All in a harmonious yin-yang marriage with my gluten free lightly-sweetened almond pastry.
What exactly is Crème Brûlée?
Although Crème Brûlée sounds like it’s complicated, it’s one of the simplest desserts (in my opinion). A recipe that’s been around for half a century, it’s nothing more than a straightforward baked custard, topped with a characteristically fine layer of crunchy caramelised sugar.
But don’t be fooled… The simple and rather mundane appearance (best enhanced with brightly coloured berries) hides a pudding which is definably luxurious… Smash through the caramel crust (always done with excitement and anticipation)… to cool, creamy, velvety, lusciousness. We adore it here… And even have a recipe for White Chocolate Crème Brûlée (with Raspberries) on the blog… which is equally divine baked as Crème Brûlée Tarts.
Why you’ll adore this Tart…
I really hope I am doing a good job of persuading you on this one. But just in case you need more… Here’s why you’ll ADORE my Crème Brûlée Tarts:
- They are mind-blowingly delicious.
- Can be made ahead for a perfect dinner party dessert.
- They are gluten free (providing you use a gluten free pastry case).
- And can be made dairy free too.
- They are really very easy to make.
- Breaking through that crisp caramel top to heaven NEVER fails to impress.
Is Crème Brûlée Tart safe for people with Coeliac Disease?
Providing the tart case(s) are made with gluten free pastry (using confirmed gluten free flours), then yes… This tart is safe for people with Coeliac Disease (Celiac). The Crème Brûlée filling has no gluten-containing ingredients at all. However, if you’re new to gluten free baking, it’s important to check all ingredient labels for any risk from hidden gluten and cross-contamination… You can find out more on my page ‘Coeliac Disease + Food’.
How to make Crème Brûlée Tart dairy free as well as gluten free
With a couple of simple changes, Crème Brûlée Tart can easily be made dairy free…
- Use a good gluten free–dairy free pastry for the case. The recipe I have shared for gluten free almond pastry at the bottom of this post is perfect… Just sub the butter for a dairy free block butter alternative. I recommend Flora or Stork baking blocks if in the UK. And if you’re vegetarian as well as dairy free, use block vegetable fat (eg Trex), instead of lard.
- If you need a dairy free, nut free pastry for the tart case(s), my basic ‘go to’ Gluten Free Shortcrust Pastry Recipe is perfect for the job.
- When making the Crème Brûlée filling, switch out the dairy double cream for a dairy free alternative that is comparable in thickness.
Tips for making the BEST Crème Brûlée Tarts
Whatever the recipe being made, it’s always good to have a few tips and tricks up the sleeve. So, here are my seeds of wisdom for making the best Crème Brûlée Tart…
Shortcrust Pastry
- Use a good pastry recipe and follow the instructions. The recipe for Gluten Free Almond Pastry at the bottom of this post and also my ‘go to’ Gluten Free Shortcrust Pastry Recipe are ideal. Click the link for lots of tips and tricks if you are less confident.
- Be gentle when transferring the pastry to the tart mould. Pushing the pastry (rather than using a careful lift and mould process) will likely result in holes and tears in the dough.
- If there are any cracks or holes, patch them up before baking. This is super-important to make sure the Crème Brûlée batter doesn’t leak out of the tart. To patch the pastry… Take an off-cut of rolled dough and dampen the underside (and the area of pastry case to be patched). Press the dough onto the case so that it sticks… And then using a finger that has been dipped in water, smooth the edges and even out the thickness of the dough with a stroking motion.
- Be sure to blind-bake the pastry before adding the Crème Brûlée batter. Otherwise, you’ll end up with a ‘soggy bottom’.
- Once the pastry has been blind-baked (and while it is still hot), brush the inside with a little egg white. This helps to seal the pastry and prevent any untoward ‘leaks’.
Crème Brûlée Filling
- Separate the eggs with care… You only want the yolks for Crème Brûlée. If you aren’t confident when cracking eggs, use an egg separator… Or crack them into a separate small bowl, before transferring to the mix… one by one.
- Make sure the eggs are of the right size… Eggs vary in how they are labelled around the world, so size really does matter. If unsure where your local eggs fit in the sizing conundrum, check out my Egg Size and Weight International Comparison Chart.
- Heat the cream slowly and over a LOW heat. It should only come to a ‘just simmer’ (when bubbles start to appear around the edges of the pan) and must NOT boil.
- Use a sturdy, high-powered electric whisk and make sure the eggs and sugar are beaten until they are really thick and pale.
- Keep the whisk running continuously when slowly pouring the hot cream into the bowl. This is important to avoid ‘scrambled egg’ and to ensure the mix is smoothly blended.
- Strain the Crème Brûlée batter through a sieve into the tart cases. I use a tea strainer. This will catch any remaining eggy or grainy bits.
- Use a culinary blow torch to caramelise the sugar and wait until just before serving to ensure the best crunch and a lovely contrast of warm caramel against cold Crème Brûlée.
Can I make Crème Brûlée Tart ahead of time?
Most definitely, yes! It’s important to make Crème Brûlée Tart ahead of time, so that it can fully set and chill. After baking, store in the fridge for 2 to 3 days. Then… just sprinkle with sugar… caramelised… and serve.
In fact… To get ahead even further… Blind bake and store the pastry cases(s) for up to a week before filling with Crème Brûlée batter. Simply cool the case and keep in an airtight container at room temperature.
Ready to make my Crème Brûlée Tart?
And that’s it! I hope you love my incredible gluten free Crème Brûlée Tart. Please come back and tell me what you think when you’ve tried it. You can leave a comment at the bottom of the post, send me an email, or tag me on social media (Instagram, Facebook, Twitter or Pinterest). And don’t forget to rate the recipe too ⭐️⭐️⭐️⭐️⭐️. It honestly helps the Google gods to let other people find it.
If you need more recipes for sweet dessert tarts and pies, then head over to my Gluten Free Sweet Pastry Index. And for everything else, the main Gluten Free Recipe Index is the one-stop-shop to gluten free heaven. Every recipe has been tried and tested and no one will ever guess that ANY of them are gluten free.
Shared with my love
Here are a few more dessert tarts to tempt you…
Crème Brûlée Tart
Key equipment
- individual tart tins approx 5 (or one 8 to 9 inch (20 to 23 cm) tart tin)
- fridge
- fork
- Oven
- Small saucepan
- tea strainer/small sieve
- culinary blow torch
Ingredients
pastry case
- 320 g shortcrust pastry (lightly sweetened) approx weight – gluten free/dairy free as required (I used basic sweet almond pastry)
- a drop of egg white to provide a water-tight surface
Crème Brûlée filling
- 4 large egg yolks UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 360 ml double cream or dairy free alternative
- 80 g caster sugar (superfine sugar)
- 1 tsp vanilla paste
Sugar Crust
- 5 tbsp caster sugar (superfine sugar) – approx amount
Decoration (optional)
- 100 g fresh raspberries approx weight
- 100 g fresh blueberries approx weight
- thyme sprigs
Instructions
shortcrust pastry case
- Make the shortcrust pastry dough as per pastry instructions – see separate gluten free recipe.
- Divide the pastry into smaller pieces (if making individual tarts) and carefully roll out on a flour-dusted surface (baking paper works well) to a size just larger than required to fit each of the pie tin(s) (enough to line the base and the sides).
- Gently lift the pastry over the tart tin(s) and then carefully ease the pastry loosely into the tin with flat fingers.
- Using either fingers or a smallish ball of pastry dough (off-cut), gently lift and smooth the pastry dough so that it fits snuggly in the tin.
- Check the base for any cracks and if necessary, 'repair' any found with a rolled, dampened off-cut of pastry and a finger dipped in water to smooth the surface.
- Trim the top of the pastry at the tin edge(s) and place in the fridge to firm-up for about half an hour.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Prick the base of the pastry dough with a fork.
- Line the chilled, raw pastry case with baking paper (screw into a ball and then unfurl before lining to help fit the tin easily) and baking beans.
- Blind-bake by cooking for 10 minutes with baking beans, before removing the beans and paper and baking for a further 8 to 10 minutes, until the pastry is golden and dry.
- Remove the pastry case from the oven and while still hot, brush the inside with a little egg white to provide a water-tight surface (particularly if concerned that there are any remaining cracks).
- Set aside the baked pastry case to cool in the tin(s).
Crème Brûlée filling
- Pre-heat the oven to 150 C/300 F/Gas 2.
- Pour the cream into a small saucepan and gently heat, stirring intermittently, until the cream just reaches simmer point (when bubbles are just starting to form around the edges).
- Take off the heat and set aside to cool slightly, stirring occasionally.
- In a medium bowl, whisk together the egg yolks with the sugar and vanilla until thick and pale.
- Whisking continuously, slowly add the warm cream to the bowl and whisk until thoroughly blended.
- Place the tart cases on a baking tray ready for the oven.
- Strain the brûlée mix through a tea strainer or small sieve into the tart cases so that they are all evenly filled.
- Transfer the tarts to the oven (on the baking trays and being careful not to spill the filling) and bake for 20 to 30 minutes until very nearly set. The edges will be completely set but the centres will have a very slight wobble if the pan is nudged.
- Remove from the oven and set aside to cool completely.
- When cool, cover the brûlée tarts (with clingfilm or place in a large airtight container) and chill for 3 to 4 hours.
To top with caramelised sugar (when ready to serve)
- Just before serving, sprinkle the top of each brûlée with a fine layer of caster sugar.
- Using a culinary blow-torch, carefully melt and caramelise the sugar to create a caramel crust. Concentrate the heat on a small area of sugar until it melts, bubbles and lightly browns, then quickly move onto the next area, until all the sugar is melted.
- Top with fresh raspberries/blueberries and a tiny sprig of thyme and serve.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Sweet Almond Pastry
Key equipment
- large bowl
- small bowl
- fork
- pastry blender optional for 'rubbing in'
- flat table knife
Ingredients
- 170 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES (or alternative gluten free flour blend of choice)
- 50 g ground almonds (almond meal) (or use a further 50g plain flour blend if unable to tolerate almonds).
- 1 tsp xanthan gum
- pinch fine sea salt
- 1 tbsp icing sugar (confectioners/powdered sugar)
- 55 g unsalted butter (or dairy free block alternative) cold and very small-cubed
- 55 g lard or 'Trex' vegetable fat cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed) Or a combination of 1½ tbsp water + ½ tbsp lemon juice
Instructions
- Weigh the flours, ground almonds, xanthan gum, salt and icing sugar into a large bowl and mix together until evenly combined.
- Add the butter and lard/vegetable fat (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips, until it resembles coarse breadcrumbs. (or use a pastry blender instead of rubbing in by hand).
- In a small bowl, beat the egg with 2 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny drop at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Crème Brûlée Tart shared with
- Fiesta Friday #462 with Angie
- Full Plate Thursday #618 with Miz Helen’s Country Cottage
- What’s for Dinner #397 with The Lazy Gastronome
- Cook Blog Share
- Sundays on Silverado #122 with The House on Silverado
Congratulations, your post is featured on Full Plate Thursday, 619 this week. Thanks so much for sharing with us and hope you have a very Merry Christmas!
Miz Helen
Fabulous. Thank you so much Helen.
Have a fabulous week xx