Orange, Vanilla And Miso Crème Brûlée Pies

These mini pies make for elegant desserts at a small gathering. The unusual flavour combination is sure to garner high praise from your guests
Orange, Vanilla And Miso Creme Brûlée Pies
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Orange, Vanilla And Miso Creme Brûlée Pies
November 06, 2019
Preparation Time 20 minutes (plus chilling time)
Cooking Time 30 minutes
Serves Makes 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the sweet pastry

250g cake flour
60g spinneysFOOD Super Fine Icing Sugar, sifted
120g salted butter, coarsely chopped and chilled
3 large egg yolks

For the filling

370ml cream
1 vanilla pod, split
Zest of 2 oranges
1 tbsp miso paste
80g spinneysFOOD Extra Fine Caster Sugar, plus extra for topping
4 large egg yolks
Brown sugar, to brûlée

METHOD

  • 1

    For the pastry, process the flour and sugar in a food processor to combine, then add butter and pulse until the mixture resembles fine breadcrumbs. Add the yolks, process until just combined.

  • 2

    Tip out onto a work surface and bring the pastry together to form a ball. Wrap in cling film and refrigerate for 1 hour.

  • 3

    Preheat the oven to 180˚C, gas mark 4. Roll out the pastry on a lightly floured work surface to 5mm thick and line 8cm x10cm loose-bottomed tart tins.

  • 4

    Trim the edges with a sharp knife and refrigerate to rest – approximately 1 hour.

  • 5

    Blind-bake the tarts by placing a piece of baking paper in the lined tart tins and fill with dry beans, rice or baking beads.

  • 6

    Bake for 8-10 minutes until light brown and crisp, then remove the weights and baking paper and bake for a further 5 minutes until golden brown. Cool on a wire rack.

  • 7

    For the filling, lower the oven temperature to 140˚C, gas mark 1.

  • 8

    In a small saucepan, heat the cream along with the vanilla pod and seeds, orange zest and miso to just below boiling point.

  • 9

    Beat the sugar and egg yolks together in a medium bowl then, in a steady stream, pour the warm cream into the egg mixture while whisking continuously.

  • 10

    Strain the mixture through a sieve and divide among the baked pastry cases.

  • 11

    Bake for 30-35 minutes or until set and the centre wobbles slightly.

  • 12

    Remove the tarts from their tins and allow to cool to room temperature.

  • 13

    Store the tarts in the fridge until needed (they can hold for two days in the fridge).

  • 14

    Sprinkle a layer of sugar over each tart, and brûlée using a blowtorch or place under a preheated grill until caramelised and golden.

ALSO TRY

Sandwich blueberry pie filling between soft white bread and grill until the sugars are caramelised, then serve hot with vanilla ice cream
For an Irish favourite with added flair, try these potato, cabbage and apple cakes - served hot with a mustard crème fraîche
A classic Italian dessert with a tangy cherry and orange compote
Use a good quality fruity extra virgin olive oil to make these mini Bundt cakes such as spinneysFOOD Mediterranean Extra Virgin Olive Oil as its taste really shines in the final baked product