Bailey’s Creme Brulee Tart, Raglan Road

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It’s getting closer to St. Patrick’s Day, and as I reported last week, Raglan Road in Downtown Disney is having their own week long celebration. For those of us who can’t be at Raglan Road, but would like to throw a little bit of Disney fun into your holiday, then here’s a great recipe for you. It’s Creme Brulee, Irish style!

Baileys Creme Brulee Tart Recipe

Ingredients – Filling

Butter for greasing
1 quantity Sweet pastry
2 1/2 cups of pouring cream
2 tbsp. Baileys
6 large egg yolks
3/4 cup caster (superfine) sugar, plus extra for dusting

Ingredients – Pastry

Sweet Pastry
10oz plain flour
4oz caster sugar
5oz butter
1 egg

Directions – Filling

Lower the oven temperature to 300 degrees F. Put the cream and baileys into a small saucepan and bring to the boil.
Whisk the egg yolks and sugar together in a large heatproof bowl until they are light and creamy then pour in the boiled cream.
Whisk until combined.
Allow to rest for a few minutes until the froth settles, or skim the froth with a slotted spoon.
Pour the mixture into the prepared tart case and bake in the oven for 45-50 minutes until just about set.
Remove from the oven and allow cooling. Store in the fridge until required.
To serve, dust some caster sugar over the tart and use a chef’s blowtorch to lightly glaze the top.
Alternatively, place under a hot grill watching carefully, until the top is browned.

Directions – Pastry

Cream butter and sugar until light and fluffy.
Add in eggs and flour and bring the mixture together.
Wrap in cling film and allow to rest.
Grease and line a 9 inch loose bottomed flan ring with sweet pastry.
Blind bake the tartlet case.

**Extra Tip**
This recipe calls for blind baking. To blind bake; preheat the oven to 375 degrees F. Line the tart case with a layer of parchment paper and fill with rice/lentils/chickpeas or baking beans (pie weights). Bake the tart in the oven for 15 minutes, then remove the beans and parchment paper and bake for a further 8 minutes. Remove from the oven and brush with a beaten egg white then return to the oven for 3 – 4 minutes to create a crisp crust.

Author: Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the book “Moving to Main Street U.S.A.” Michele also contributes Disney news to the Joe Kelley Morning Show on 96.5 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others.

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