There is something irresistible about cracking through the glossy caramel top of a crème brûlée tart, and with this recipe, Australians can recreate the bakery favourite at home.
Larissa Takchi's Signature Dessert
Larissa Takchi joined The Morning Show on Wednesday to whip up her signature crème brûlée tart, combining silky vanilla custard, crisp golden pastry and that classic brûlée crackle. The former MasterChef Australia champion, who became the youngest winner in the show’s history in 2019, shared the secrets behind the dessert now featured at her beloved Sydney bakery, Luca Bakery.
How to Make Larissa Takchi’s Bakery-Worthy Crème Brûlée Tart at Home
This recipe serves 8 and requires a preparation time of 4 hours, plus overnight setting.
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Ingredients
- 220g eggs
- 145g egg yolks
- 250g caster sugar, plus extra for dusting
- Pinch of salt
- 500ml milk
- 200ml pure cream
- 1 tsp vanilla bean paste
- Jam of choice (fig and ginger jam recommended)
- 1 sheet shortcrust pastry (store-bought is fine, e.g., Careme pastry)
Method
- Place the eggs, yolks, sugar and salt into a bowl and whisk to combine. Allow to sit at room temperature for 1 to 4 hours, whisking every so often to dissolve the sugar.
- Meanwhile, preheat the oven to 170°C. Line a 30cm fluted tart tin with a sheet of pastry, ensuring the base and sides are fully covered.
- To blind bake, place parchment paper over the pastry and fill with uncooked rice. Bake for 20 minutes or until the sides are golden. Remove the weights and paper, then bake for a further 10–15 minutes or until the base is golden brown.
- For the crème caramel, place the milk, cream and vanilla in a saucepan and heat to 65°C. Whisk this mixture into the egg mixture, then strain into a new bowl and allow to sit for 10 minutes at room temperature. Do not over-whisk to avoid creating bubbles. Skim the surface and set aside.
- Reduce the oven temperature to 160°C.
- Spread a thin layer of jam over the base of the tart. Gently pour the custard mixture into the tart shell. Bake for 1 hour or until the centre has a slight wobble when set.
- Place the cooked tart in the refrigerator overnight to set completely.
- The next day, dust the top with a thin layer of sugar and caramelise gently using a blow torch.
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