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Le Cordon Bleu News, 12/29/2014
Crème brûlée tartlet topped with fresh fruits
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About this recipe

Vanilla-scented crème brûlée encased in sweet pastry and topped with an abundance of fresh fruits. A good way to start the New Year!

Recipe - Crème brûlée tart topped with fresh fruits

Makes 10 tartlets

Preparation time: about 1 hour

In this recipe:

  • vanilla bean
  • dragon fruit
  • kiwi
  • cherries
  • raspberries





Sweet pastry dough
250 g butter, soft
zest of 1 lemon
100 g sugar
2 eggs (100 g)
vanilla extract
pinch of salt
400 g flour
- - - - - - -
1 egg
Vanilla crème brûlée
350 ml double cream
350 ml milk
1 vanilla bean (pod), cut lengthwise, seeds scraped out
7 egg yolks (210 g)
120 g sugar
Fresh fruits
1 dragon fruit
1 kiwi
15 cherries
125 g raspberries
125 g blackberries
125 g blueberries
10 cape gooseberries (physalis)
4 tbsp apricot jam
2 tbsp water

Note : 10 x 8 cm diameter tartlet molds

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  1. Prepare the sweet pastry dough.
  2. Preheat the oven to 180 °C. Roll the dough out to a thickness of 3 mm and cut 10 x 12 cm diameter disks. Line the tartlet molds with the disks of dough and blind bake for 15 minutes. Remove from oven, beat the remaining egg and brush onto tartlet bases and return to oven for 3 minutes; cool.
  3. Vanilla crème brûlée: Reduce the oven temperature to 100°C. Heat cream, milk and vanilla together until simmering then remove from the heat. Mix egg yolks and sugar until well combined then add to the hot liquid. Strain through a china cap sieve. Fill the tartlet shells to 2/3 and bake until set, about 20 to 30 minutes. Allow to cool.
  4. Fresh fruits: Using a Parisian cutter (melon baller) cut dragon fruit into small balls. Peel and thinly slice the kiwi, halve the cherries. Decorate top of tartlets with a selection of berries, dragon fruit balls, cherries, kiwi slices and top with a cape gooseberry.
  5. Glaze: In a small saucepan heat the jam and water together until it becomes liquid. Brush the top of the tartlets with the glaze.

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