2 pounds Crème Brûlée for Tarts
18 1/2 ounces Shortbread Tart Dough (almond flour)
(fully baked into 12 tart shells, 2 1/2 inches each)
2 pints Blackberries
1 pint Blueberries
Powdered sugar, as needed
Yield: 12 Tartlets
1. Using a pastry bag fitted with a medium plain tip, pipe the Crème Brulée into each tart shell.
2. Scatter the surface of the cream with the berries. Dust with powdered sugar to garnish.
Yield: 12 Tartlets
18 1/2 ounces Shortbread Tart Dough (almond flour)
(fully baked into 12 tart shells, 2 1/2 inches each)
2 pints Blackberries
1 pint Blueberries
Powdered sugar, as needed
Yield: 12 Tartlets
1. Using a pastry bag fitted with a medium plain tip, pipe the Crème Brulée into each tart shell.
2. Scatter the surface of the cream with the berries. Dust with powdered sugar to garnish.
Yield: 12 Tartlets
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