Ingredients
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0.3 kg 0 lbs 11 oz kg Dark Choc Flav Biscuit Crumb 5mm SG
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0.1 kg 0 lbs 4 oz kg Butter
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1 kg 2 lbs 3 oz kg Macphie Creme Brulee
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0.12 kg 0 lbs 4 oz kg Sucranna Demerara Sugar
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Raspberries
Crème Brulée Tarts
Create these delicious Crème Brulée Tarts using biscuit crumb and Macphie Crème Brulée!
Method
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1. Melt the butter and add into the biscuit crumb and mix until combined. Press into small tart tins and put into the fridge to set.
2. Pour the crème brulèe into a saucepan, stirring continuously and bringing to the boil
3. Pour the warm crème brulèe into the biscuit bases and put back into the fridge and allow to set
4. Once the crème brulèe has set pour over some of the demerara sugar and using a blow torch heat the sugar until it caramelises
5. Add a raspberry and serve
