Tuesday, June 18, 2013

Blood Orange Creme Brûlée






A big hello to all the Readers of Redfly Creations! I have to firstly thank Melissa for inviting me to guest post on her amazing blog, it was such and honour to get her email asking me, needless to say I jumped at the chance. 

I run Little Box Brownie, a blog on the complete opposite side of the world from Redfly Creations, in Melbourne, Australia. Little Box Brownie is a pretty new blog, having started late last year. The majority of the recipes are sweet as I love to bake, however occasionally throw in the odd savoury recipe when the mood suits. 

I am not a trained chef or baker I just do it for the love, we all have to have find something that we love and mine is baking and photography. I'm lucky enough to work as a professional photographer and run my own little studio here in Melbourne.
Little box brownie is a fulfilment of my passion and I love being able to share my recipes and photos with people from all around this beautiful world of ours.
When Melissa asked me guest post I wasn't sure what to make, this recipe was something I had been tinkering with for awhile so though this was the perfect excuses to make it. I hope you enjoy it.

Sophia Purvis xx





Blood Orange Creme Brulee Tart

Pastry

175 g butter
1 3/4 cup flour
1/2 cup sugar
1 egg
1 tablespoon water

Filling

1 1/2 cup juice from blood oranges
1 cup sugar
4 eggs
2/3 cup of cream

Pre heat the oven to 180°C or 350°F

To make the pastry, place the butter, flour and sugar into a food processor and pulse until the mixture becomes fine bread crumbs. Add the egg and water and pulse until a dough forms, remove from the processor and form into a ball, wrap in plastic wrap and place in the refrigerator for 1 hour.

To make the filling, place the blood orange, sugar, eggs and cream into a bowl and beat until combined. Set aside

Once the dough has chilled roll out on a floured surface until about 2mm thick, then place in 10cm tart tins and blind bake for 10mins, remove the beads and bake for a further 5 minutes. Remove from the oven and pour the filling in trying to discard the froth that has formed on the top of the filling mixture. Place back into the oven and cook for 30-40 minutes or until cooked.

Makes 6




Thank you so much for sharing this wonderful recipe with us Sophia!  We are so excited to get to know you and your blog, Little Box Brownie!



I Link Up Here

3 comments: