– recipe courtesy of J.A.C.'s Bistro, Oakville
Crème Brûlée Tart
5 tbsp (75 mL) unsalted butter, melted
2½ cups (625 mL) graham crumbs
5 egg yolks
2 cups (500 mL) heavy cream
one half a fresh vanilla bean
½ cup (125 mL) sugar
For the crust
Combine melted butter with graham crumbs. Press into a pie pan firmly and bake at 325°F for about eight minutes (or use your favourite pre-made crust).
For the custard
Heat the cream in a heavy bottomed saucepan with half the sugar. Do not boil the cream. Combine egg yolks, vanilla and the remaining sugar in a bowl and mix until smooth. Slowly add the cream to the egg yolk mixture while stirring, and pour over the crust. Preheat oven to 300°F and bake for approximately 45 to 55 minutes. Brulee the top with a crème brulee torch or with your oven on broil. Let cool and serve with fresh fruit and homemade raspberry jam.