Professional Baker Teaches You How To Make CRÈME BRULEE TARTS!
ฝัง
- เผยแพร่เมื่อ 17 ม.ค. 2017
- Anna's delicious pumpkin tarts! These tarts can be baked and chilled up to a day in advance, but should be bruleed right before serving. Click on SHOW MORE for recipe ingredients & guide.
INGREDIENTS
1 recipe Tender Tart Dough, shaped into a log and chilled
6 oz cream cheese, room temperature
¾ cup packed dark brown sugar
6 large egg yolks
¾ cup pure pumpkin purée
1 tsp finely grated fresh ginger
½ tsp ground cinnamon
3 Tbsp brandy
granulated sugar, for brûlée-ing
DIRECTIONS
1. Unwrap the chilled dough and slice it into 8 pieces. On a lightly floured work surface, roll out each piece into a circle that is just under ¼-inch thick and line eight ungreased 4-inch removable bottom fluted tart shells with each piece of pastry, pressing the dough into the shell and trimming away excess dough. Chill the tart shells for 30 minutes or until firm.
2. Preheat the oven to 325 F. Place the tart shells on a baking tray, dock the bottoms of each shell with a fork and bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
3. For the filling, combine the cream cheese and brown sugar using a blender or immersion blender. Add the egg yolks, pumpkin puree, ginger, cinnamon and brandy and blend until smooth. Pour this filling into the cooled tart shells and return to the 325 F oven to bake for about 16 minutes, until the filling has set around the edges, but still has a little jiggle in the centre. Cool that tarts to room temperature before chilling until set, at least 3 hours.
4. To serve, sprinkle the tops of each tart with a little sugar and use a butane kitchen torch to melt and caramelize the sugar. Serve immediately.
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I made these for Thanksgiving. I suck at baking so this recipe must be magical because they were delicous! I'm sticking with Anna for baking tips and recipes! Thank you Oh Yum!
Thank you Anna. I'm your new recruit. I have watched you on TV now and then over the years. As a novice baker, I knew you would be my go to teacher. I love your simple delivery and more importanly for me, you inspire confidence.
who else is nosy and loves looking around in her fridge?
She deserves more subscribers 🖤 her recipes are amazing and so are her vids
Salwa Khan but she’s not even a qualified chef 😂
I love Frozen - there-in lies the charm...you don’t have to have papers to be a fantastic baker (or cook) 🤓
I love Frozen Anna Tomcik Olson was born in Atlanta, Georgia. Her parents, Donna and Andy Tomcik,[2] emigrated to Toronto where she grew up. Olson's grandparents came from Slovakia.[3] Olson earned a degree in political studies and sociology from Queen's University in Kingston. She also worked for a time in a bank in downtown Toronto. During her lunch breaks, Olson wandered the St. Lawrence Market searching for different ingredients and inspiration for her next dinner party. Olson then enrolled in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. Upon her graduation from the university, Olson traveled across the United States. She would eventually find her way to Niagara Falls. Olson was a pastry chef at Inn on the Twenty in Jordan, Ontario for seven years, where she met her husband, chef Michael Olson.[4]
I love your kitchen
This looks so good! Anna Olson is by far the best pastry chef ever! I want to be just like her and know everything she does when I grow up 😊😊
Love it 💟 💟 💟
I like ginger to😋thanxxxx
yum yummmmmmmy
i want your long videos back
Yummy !!! can you put it under a broiler to do the topping?
yuuuuummmmmmyyyyy.
Delicios!
Please share your simple tart recipe.
Wooooooow
uff no entendi nada se ve hermoso saludos desde chile.pofi en español...
where did you it the blender thingy that you use to blend
??
Tatiana Garcia I don't know where she got it from, but it's called a hand blender and you can find it at Amazon and Walmart 😊 they're so helpful 😊
Old Lady thanks
I did poke holes on the bottom but they still puffed up.... while yours didn't. Where did I go wrong?
5 years late but you can also try to pour uncooked dry beans or lentils into it so their weight will prevent the pastry to puff up. some bakers also use special metal gems.
Im wondering if this isnt similar to what we call Kuchen in the Northern part of the country but its more of a bread dough type crust but its Delicious with a creamy custard type filling n I was in Germaqny and I never saw it any where!
I do not like the flavor of Pumpkin .. what to replace
Hi Maram! Sweet Potato or Squash would work in this recipe. Hope you enjoy it!
ブランヂー メロディ
カミラメロヂィア
Flour
Trim out the
Dough
Dock the dough
Poke the holes
Chill out the dough
Cream cheese
Brown sugar
Egg yolks
Pumpkin puree
Ginger
Ground cinnamon
For 16 minutes
Blow torch
米米 ねぇ かなたはるか コノヤロー
石丸ユフネ
いしまるゆふね
録音ミク テク
ろくねみく\てく
猫音ミムシー
ねこねみむしー
白鐘ヒヨリ
しらがねひより
唄音ウタ
うたねうた
糸音ヨコ
いとねよこ
END
mais c'est pas de la crème brûlée!