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Orange Scented Creme Brulee Tartelette


Ingredient list

Approx. 200 g. shortcrust pastry or 6 bought prebaked pastry shells

For the filling

300 ml. double cream
300 ml. single cream
1/2 split vanilla pod
120 g. sugar
8 yolks
2 Tablespoons finely chopped candied orange peel

For the sauce Salpicon

200 ml. ( 8 fl. oz. ) fresh orange juice
60 g. castor sugar
1 Tablespoon cornflour
2 Tablespoons water
juice of 1/2 lemon
100 g. fresh strawberries ( about 4 – 5 medium sized ones )
1 ripe kiwi
100 g. ripe fresh pinapple, or mango


Preheat oven to 180oC if you are making the tartlette shells.  Roll out the pastry to a thickness of about 1/4 cm.. Line the tartlette molds, and chill in the fridge for at least 1/2 hour.  Blind bake in a medium hot oven for about 10 minutes, or until just nicely golden brown.  Set aside to cool, in the molds.

Meanwhile, make the brulée filling. Place the two creams in a pan with the vanilla pod, split, and bring to the boil.  Whisk together in a medium bowl, the sugar and the yolks.  Slowly pour in the creams, incorporating each bit before adding more.  Whisk fairly easily, but continually over a bain marie for about 25 – 30 minutes.  This time will depend partially on how hot the cream was when it was added to the yolk/ sugar mixture.  The brulée mixture should be thick.   Strain through a fine chinois into a clean bowl, and set over an ice bath.  Whisk gently until cool.  The mixture will thicken as it cools as well.  

Divide the orange zest between the pastry shells, and sprinkle across each of the bases.  Gently ladle in enough brulée mixture to fill it to the rim.  Chill for at least two hours.

To make the sauce salpicon, place the orange juice and sugar in a pan, and bring to the boil.  Make a paste with the cold water and cornflour, and whisk in.  Let this boil for one or two minutes, and take off the heat.  Strain through a fine sieve, and add the lemon juice.  Set aside to cool.  Meanwhile, dice the fruits selected into a small dice.  Toss these into the orange jus.

To serve, sprinkle granulated sugar, about 1 – 1 1/2 Tablespoons on to each tartlette.  Either place these under a very hot grill until the sugar melts and caramelises, or use a blow torch.  Place in the centre of each plate, and surround with the sauce.  

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