With homemade chocolate pastry, this cinnamon brûlée tart is something special. With a creamy centre and caramelised top, it’s an impressive dessert that will wow your guests.
Makes66
Cook time1 hr1 hour
Prep time20 mins20 minutes, + cooling, 15 mins standing & 2 3/4 hours chilling time
+ cooling, 15 mins standing & 2 3/4 hours chilling time
Ingredients
600ml pouring (pure) cream or thickened cream
2 tsp vanilla bean paste
1 cinnamon stick or quill
1 Coles Australian Free Range Egg
3 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1/2 bunch rhubarb, trimmed, cut into 5cm lengths
1 orange, zested, juiced
1/3 cup (75g) caster sugar, extra
Finely chopped pistachios, to serve
Chocolate shortcrust pastry
1 1/4 cups (185g) plain flour
1/3 cup (55g) icing sugar mixture
1/4 cup (25g) cocoa powder
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
2 tsp iced water
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the chocolate shortcrust pastry, place the flour, icing sugar, cocoa and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until the mixture just comes together.
Step 2
Turn dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover the dough with baking paper or plastic wrap. Place in the fridge for 30 mins to rest.
Step 3
Meanwhile, combine the cream, vanilla and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then set aside for 15 mins to develop the flavours. Place the egg, egg yolks and sugar in a medium bowl. Whisk to combine, gradually adding the cream mixture in a thin, steady stream. Set aside to cool.
Step 4
Preheat oven to 200°C. Divide the pastry into 6 even portions. Roll out 1 portion to a 3mm-thick disc. Line a 3cm-deep, 8cm (base measurement) fluted tart tin with removable base with pastry. Use a small sharp knife to trim the edge. Repeat with remaining pastry. Place in the fridge for 15 mins to rest.
Step 5
While the pastry is resting, line a large baking tray with baking paper. Arrange rhubarb over the tray. Drizzle with orange juice. Sprinkle with orange zest and half the extra sugar. Bake for 10 mins or until rhubarb is just tender. Set aside to cool completely.
Step 6
Line the pastry cases with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 8-10 mins or until the pastry is dry to the touch. Remove from oven. Reduce oven to 150°C.
Step 7
Strain the custard mixture through a fine sieve into a large jug. Discard the solids. Pour the mixture evenly among the pastry cases. Bake for 30 mins or until the filling is just set (the centre should wobble slightly). Set aside for 10 mins to cool. Place in the fridge for 2 hours to chill completely.
Step 8
Sprinkle the remaining sugar evenly over the tarts. Use a kitchen blowtorch to toast until the sugar dissolves and caramelises. (Alternatively, preheat grill on high. Place the tarts in the tins on a rimmed baking tray. Arrange ice cubes around the tarts. Cook under grill for 2-3 mins or until sugar caramelises.)
Step 9
Transfer tarts to a serving platter. Top with rhubarb mixture and sprinkle with pistachio to serve.
Tear-free tarts: If the pastry rips when lining the tart tins, wet your finger or use a brush to moisten the edges of the tear, then gently push the edges back together to close and seal the gap.
