91Èȱ¬

Pretzel nut brûlée

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Pretzel nut brûlée

This is my version of a custard tart, but it’s what's underneath and on top that really makes it special. The pastry is made with hazelnuts and salted pretzels that give it a crunchy nuttiness; and once baked, the custard is covered with sugar and blow-torched to create a crisp, sugary brûlée topping. Magical!

For this recipe you will need a 25cm/10in fluted loose-bottom tart tin, a food processor and a chef's blowtorch.

Ingredients

For the tart shell

For the filling

Halloween

Recipes

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