Posted by Grace Massa Langlois on Sunday, 5th December 2010

Maple Crème Brûlée Tart was the perfect dessert choice for a potluck my daughter, Liana, was attending.  As a rule, Liana doesn’t indulge in too many desserts, but she does have a huge weakness for Crème Brûlée.  Initially she requested Maple Crème Brûlée but transporting 30 ramekins wasn’t ideal, baking a Custard Tart was.  Plus I need all the practice I can get when it comes to working with pastry.

A close up photo of a Maple Crème Brûlée Tart.

I’ve learned and mastered many techniques since I began my journey into the “Sweet Life” but unfortunately making the perfect Pastry Crust has proved to be quite challenging.

Thankfully, after a great deal of practice, and reading an endless amount of  “how to’s”, I have mastered the art of making pastry.  But, when it comes to rolling out the pastry, well, that is a completely different story.  I either roll out the pastry too thin or way too thick.  And the worst mistake I make is over working the pastry.  By the time I’m done rolling and re-rolling the only thing I’ve achieved is ridding the pastry of all those beautiful bits of butter.  At that point the only chance I have of pulling off a flaky crust is to start all over again.  It’s so frustrating!

A photo taken looking down on a Maple Crème Brûlée Tart served on a large white plate.

On the day I set out to make the Maple Crème Brûlée Tart not only did I struggle with rolling the pastry but I also forgot the most important step in blind baking a tart with a wet filling.  I completely forgot to seal the pastry. Unfortunately I had more filling on the sheet pan than I did in the tart.

I’m completely jinxed because I didn’t realize my error until after I made the second one. When I baked the first one I chalked it up to a little spillage when I pushed in the oven rack.  I took so much care the second time.  I decided to fill the tart right in the oven and I carefully eased in the oven rack.  Not a spec of filling escaped, I was so excited I almost did a little dance.  That is, until I checked the tart ten minutes later, not again!  Yes, it happened again, filling everywhere.

A photo of a Baked Custard Tart with a layer of caramelized sugar.

I was so disappointed!  Liana insisted on taking the tarts (she thinks I worry too much).  Believe it or not, everyone loved them.  She said the tart base was a little soggy but the rest of the crust was perfect and the taste of the crème was amazing.

If you struggle with pastry as I do, the lovely and talented Debra from Smith Bites recently released a must see video tutorial on How To Make Pie Crust.  I’ve also included some Blind Baking Tips below.  I need all the help I can get but I am determined to perfect this technique.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Pies & Tarts, Recipes, Ricette di Base

Comments (17)

17 Responses to “Maple Crème Brûlée Tart and How To Blind Bake Pastry”

  1. Paula Says:

    looks and sounds so delicious!

    have a nice time,
    Paula

  2. Tweets that mention Donna Hay's Maple Crème Brûlée Tart Recipe & How to Blind Bake | La Mia Vita Dolce -- Topsy.com Says:

    […] This post was mentioned on Twitter by Marly, Grace Langlois. Grace Langlois said: New Blog Post – Maple Creme Brulee Tart & Blind Baking Tips http://su.pr/1r9zsR #desserts #sweets #fbz #pastry […]

  3. Lauren at KeepItSweet Says:

    it turned out beautiful even with your challenges!

  4. Chef Dennis Says:

    your tart looks delicious and I would have never known you had any problems if you hadn’t mentioned it!
    Thanks for the great tips, I struggle with pie crusts, and its good to know some of what I am doing wrong.
    Cheers
    Dennis

  5. Grace Says:

    Thanks Dennis, unfortunately the base took the brunt of it.

  6. Grace Says:

    Thanks Lauren

  7. SMITH BITES Says:

    it’s beautiful Grace and you did an outstanding job!!

  8. Annie Says:

    Practice always makes perfect. Even though you had your challenges with your tart it still turned out beautifully and I am sure that it tasted delicious. I like hearing about other people’s mistakes and how they still learn from them. It reminds me that we are all human.

  9. Grace Says:

    Thank you Annie, I hope you’re right and one day I will achieve that perfect crust.

  10. Grace Says:

    You are so sweet Debra, thank you!

  11. Lindsey @ Gingerbread Bagels Says:

    Your maple creme brulee tarts is GORGEOUS!!! You can’t even tell just by looking at it that you had any problems. I bet it tasted fantastic anyway. I’m always so impressed with how beautiful everything is that you make. :)

  12. Lindsey @ Gingerbread Bagels Says:

    Oops meant to say *tart!

  13. Grace Says:

    Thanks Lindsey, the beauty of taking photos at a certain angle, helps to hide the flaws.

  14. Angela@spinachtiger Says:

    I am so glad to have found your blog. I love all the chocolate desserts. I have never heard of “sealing” with an egg wash. A nice tip to know of.
    This creme brulee looks fantastic. I wish people would bring these kind of desserts to parties I go to.

  15. Grace Says:

    Thank you Angela! Just received your Twitter request, I’ve followed you in return. Looking forward to chatting.

  16. TiffKey Says:

    All the tips interwoven into this post are great! Thanks!

  17. Chocolate Marshmallow Fudge Recipe, White Chocolate Fudge Recipe | La Mia Vita Dolce Says:

    […] getting the texture just right.  If the technique is anything like the one to attaining the perfect pastry crust (a technique I still struggle with) I am in trouble.  Instead of eating fudge, I’d probably […]

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