FALCON HEIGHTS, Minn. - Kirsten Anderson won the blue ribbon and first place in the Pillsbury Pie Crust Pie Baking Championship at the 2011 Minnesota State Fair. She shared her story and terrific tart with KARE 11 News @ 4 live at the Fair.
Hidden Gem Crème Brûlée Tart
Prep Time: 30 Min
Start to Finish: 2 Hr
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Strawberry Layer
1 cup strawberry preserves or jam
2 cups thinly sliced fresh strawberries (about 1 quart)
1 teaspoon grated lemon peel
Custard Filling
12 oz white chocolate baking bar, finely chopped
5 egg yolks
2 tablespoons sugar
1/4 teaspoon salt
1 3/4 cups whipping cream
1/2 cup milk
1 tablespoon vanilla
1 envelope unflavored gelatin
Brûlée Topping
1 cup sugar
1. Heat oven to 450°F. Place 1 pie crust in each of 2 (9-inch) tart pans as directed on box for One-Crust Filled Pie. Bake 10 to 12 minutes or until crusts are golden brown. Cool tart shells 20 minutes.
2. In each tart shell, spread 1/2 cup strawberry preserves. Top each with 1 cup sliced strawberries. Sprinkle each with 1/2 teaspoon lemon peel.
3. To make custard filling, place finely chopped white chocolate in medium bowl; set aside. In 2-quart saucepan, beat egg yolks, 2 tablespoons sugar, the salt and vanilla with whisk. Beat in whipping cream and milk. Sprinkle gelatin over top of cream mixture; beat well. Cook mixture over medium heat 8 to 12 minutes, stirring constantly, until custard is thickened and smooth.
4. Immediately pour custard filling through fine strainer into bowl with white chocolate. Stir until chocolate is melted and mixture is smooth. Pour evenly into strawberry-filled tarts. Let stand 30 minutes. Refrigerate about 1 hour or until custard is set.
5. Sprinkle top of each tart with 1/2 cup sugar. Using kitchen torch, caramelize sugar until golden brown. Or, set oven control to broil; broil tarts about 6 inches from heat 5 to 6 minutes or until golden brown. Refrigerate tarts until ready to serve.
2 tarts; 12 servings per tart
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