Recipe for The Jubilee weekend - Marc's Kaffir Lime Leaf and Raspberry Crème Brûlée Tartlet.
With the 4-day weekend on its way and the nation celebrating, there’s plenty of baking going on.
If you’re heading into the kitchen yourself, here’s some desert-spiration from one of our chefs, Marc Evans.
It’s a tartlet truly fit for royalty.
Why not give them a go yourself?
Marc's Kaffir Lime Leaf and Raspberry Crème Brûlée Tartlet.
Kaffir Lime Leaf and Raspberry Crème Brûlée Tartlet.
For the pastry:
340g Soft flour
170g Unsalted butter
112g Caster sugar
2 Eggs
1. Cream the butter and sugar until light and fluffy.
2. Add the eggs slowly.
3. Add sieved flour and mix until combined.
4. Chill until firm.
5. Roll out pastry to 3mm thick.
6. Line your tartlet moulds with the pastry and them bake blind until golden brown 170°c for 12 to 15 mins, then allow to cool.
For the Kaffir Lime Leaf Crème Brûlée:
500ml Double cream
6 Egg Yolks
125g Caster sugar
4 Kaffir lime leaves
Raspberries for the garnish
1. Tear or chop Kaffir Leaves and put them into a pan with double cream, bring to the boil.
2. Mix yolks with sugar.
3. Pour cream to the yolk and sugar. Mix well.
4. Strain the mix through sieve removing leaves.
5. Pour mixture into a dish and cook in the oven in a water bath (Bain Marie) at 120°c until a firm consistency.
6. Chill well.
7. Pipe or spoon the Brûlée mixture into baked pastry moulds.
8. Garnish with the raspberries.
9. Sprinkle with a thin layer of caster sugar and caramelize under grill or with a blowtorch.
Bon appétit.