Christmas Crème Brûlée Tart

Base: 

• 1 cup (120g) pure icing sugar 
• ¾ cup (200g) unsalted butter, softened 
• 1 large egg (+ extra for the egg wash)
• 2 ½ cups (300g) White Wings plain flour 
• ½ cup (75g) White Wings cornflour 

Custard: 

• 4 cups (1L) full cream milk 
• 8 egg yolks 
• 1 cup (200g) caster sugar 
• 4 tablespoons White Wings cornflour 
• 1 tablespoon vanilla paste 

Caramel: 

• 50g salted butter 
• 1 cup (200g) caster sugar 
• 1 tablespoon honey 
• 150mlL thickened cream 

Toppings:   

• Seasonal berries  

Oven: 

1. Preheat your oven to 170 degrees. 

Base: 

1. In a bowl, add 1 cup of CSR Pure Icing Sugar and ¾ cups of unsalted butter. With a hand mixer, mix until soft and slightly fluffy. Add in your egg and ½ cup of White Wings cornflour and mix. Add in 2 ½ cups of plain flour and mix until all combined. Using a spatula, stir to form a dough. 
2. Dust your benchtop and roll dough out flat, wrap and place in the fridge for 30 mins. 
3. Place dough into a flan/tart case, trim the edges and pop back into the fridge for a further 30 mins. 
4. Once dough is firm, place a sheet of baking paper over the top and fill the tart with rice or baking beads. (This will help the tart stay in place while cooking). 
5. Place into the oven and bake for 10 mins.  
6. Remove the tart from the oven. Remove baking paper and rice/baking beads, then brush with an egg wash. Place back into the oven for a further 10 mins, or until nice and golden. 
7. Set aside to cool. 

Caramel: 

1. In a medium pot, on high heat add in 50g of unsalted butter, 1 tbsp of honey and 200g of CSR Caster Sugar. Bring to a boil and wait for everything to melt. Once nice and brown (you’ll need to work quickly here as it can go from brown to burnt in seconds!), add in 150ml of thickened cream and stand back for a second (it will bubble), quickly mix everything together and bring to a boil for about 1 minute. Turn off the heat and allow to cool. 
2. Once cool, pour caramel mix over the base of the tart and pop it in the fridge for 30 mins to set. 

Custard: 

1. In a large pot, on a medium/high heat, add in 4 cups of milk, 1 cup of CSR Caster Sugar, 8 egg yolks, 1 tbsp of vanilla paste and 4 tbsp of cornstarch. Bring to a boil ensuring you are stirring constantly. Once thick, remove from heat and pour over the base. Place in the fridge to set overnight. 
2. Once set, add caster sugar over the top then torch until melted and golden brown. 
3. Decorate tart with fresh berries and mint to make it more festive!