Bailey’s Creme Brulee Tart, Raglan Road

March 12, 2013


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.

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