Chicken Shawarma Rice
Berry Brûlée Tart
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This scrumptious dessert brings together the tastiest and simplest crème brûlée, a stunning tart, and berries to blow not only your mind, but those you serve it to as well. Simply spectacular on every level—especially with that glistening, solid sugar–topped crust protecting the custard-like filling.
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Passive Time | 6 hours to chill |
| Servings |
6-8 servings
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Ingredients
THE TART
- 1 1/2 cups graham cracker crumbs
- 6 tbsp salted butter melted, plus more for greasing the pan (3/4 stick)
- 2 cups heavy cream
- 6 egg yolks just the yolks
- 6 tbsp white sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 1 package vanilla Jell-O instant pudding mix it must be instant, may use any flavor
- 1 cup berries of your choice
THE SUGARY CRUST
- 1/4 cup white or raw sugar
Ingredients
THE TART
THE SUGARY CRUST
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Instructions
- Grease a 7x3-inch springform pan very well with butter. Line the pan with a 7-inch parchment round and butter the top of the parchment paper as well.
- Mix together the graham cracker crumbs and melted butter and place in the greased pan. Use the bottom of a drinking glass to flatten the crumbs so they make an even crust on the bottom that climbs totally up the sides of the pan, reaching just under the lip. Pop in the freezer for 15 minutesto firm up
- Microwave the cream in a 4-cup Pyrex or medium microwave-safe bowl for 60 seconds. Whisk the egg yolks, sugar, vanilla, cinnamon, flour, and pudding mix into the warmed cream until no lumps remain.
- Remove the pan from the freezer. Pour the filling into the crust (NOTE: You may not use it all—be mindful not to let it overflow) and gently add the berries. Smooth with a spatula, cover with aluminum foil, and place the pan on the trivet.
- Add
1 1/2 cups water to the Instant Pot. Carefully lower the trivet with the pan resting on it into the pot. Secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 10-minute natural release followed by a quick release. - Carefully remove the pan from the Instant Pot and remove the foil (the filling should be slightly jiggly when it comes out). Let sit on the counter to cool for 1 hour, then refrigerate for at least 6 hours.
- When ready to serve, take a sharp knife and carefully glide it in between the inside of the pan and the edge of the tart and loosen it up, then slowly open the latch of the springform pan to release it.
- For the sugary crust, evenly sprinkle the sugar on top of the tart and, very carefully, in circular motions, use a culinary torch to caramelize the top to the hue of your liking. After 5 minutes of torching, serve. Keep any leftovers refrigerated.
Recipe Notes
Because of the required chilling phase in Step 6, it’s always wise to start this recipe either first thing in the morning for dessert that evening, or 24 hours in advance so it can set overnight.
For a lighter option, Skip the sugary crust to cut down a bit on the indulgence and top with some fat-free whipped topping and additional berries instead. You can also sub monk fruit sweetener for the white sugar.
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