Tarte creme brulee with turbinado sugar

This tarte combines two delicious desserts: orange cheesecake and creme brulee. Like cheesecake, it is baked on friable crust of crushed graham crackers with creamy butter and sugar. Its filling is prepared on the basis of creamy cream cheese with Greek yogurt, eggs and finely grated orange zest, which fills the delicate creamy taste of dessert its pleasant citrus flavor. Ready tart like Creme brulee sprinkled with sugar and set on fire before serving. In all its components – short, filling and topping – is used turbinado brown sugar wrapping light caramel dessert notes. Nutritional value of one serving: (total Calories 303, total fats 18 g., saturated fats g., proteins 6 g., carbohydrates 30 g. fiber g., cholesterol mg., sodium mg., sugar g.

The author of the recipe is Shauna Sever, a pastry baker, culinary writer

Time: 5 час. 15 minutes. Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Graham Cracker Cake

• 150 gr. Graham Low Fat Honey Crackers (9 rectangular plates or 1 pack out of a box of 3 packaging)
• 1 tbsp. l sugar turbinado
• 1/8 tsp shallow sea salt
• 45 gr. butter
• 0.5 tsp vanilla extract

Cream brulee filling

• 9 tbsp. l (110 gr.) Turbinado sugar
• 0.5 tbsp. (110 gr.) Greek yogurt with a fat content of 2%
• 1 tsp vanilla extract or vanilla paste
• 0.5 tsp finely grated orange peel
• A pinch of fine sea salt
• 3 large eggs, room temperature
• 220 gr cream cheese cream (not fat-free)
• Special equipment: corrugated tart plate diameter 22 cm. with removable bottom, kitchen stove

Recipes with similar ingredients: crackers, turbinado sugar, butter creamy, vanilla extract, yogurt, Orange zest, eggs, curd cheese

Recipe preparation:

1. Korzh:

   Set the grid on the middle level of the oven and preheat the oven up to 190 ° C.

2. Put crackers, sugar, and salt in the bowl of the food processor. Grind until crackers turn into small crumbs, about 1 minutes. Pour the crumbs into a medium-sized bowl, then wipe food processor bowl with a paper towel and set with blade back to the combine.
3. In a small heat-resistant bowl, mix the butter, 2 tsp. water and vanilla extract. Microwave in maximum power until the oil melts, about 45 seconds. Stir until smooth, then mix with chopped crackers. Stir with a fork until the whole mixture is well moisturizes; when you squeeze a handful in your hand, it should turn into a lump, like wet sand (if the mass is still too crumbly, add a little more water, 0.5 tsp each. at a time until you finish to the desired consistency). Pour the cake mix into the mold for tart, and push it to its bottom and walls.
4. The flat bottom of the glass will help to tighten the cake. Bake until golden until the flavor goes and the cake hardens about 8 minutes. Cool on the wire while cooking. stuffing.

5. Filling:

   Reduce oven temperature to 150 ° C. In the bowl of the food processor grind 6 tbsp. l sugar to a finer grinding, about 1 minute (during the grinding process, smoke from the powdered sugar will rise). Add yogurt, vanilla extract, orange zest, salt, eggs and cream cheese. Beat until perfectly homogeneous. Put the filling on the prepared cake.

6. Bake until the filling hardens around the edges, but still shiver in the center, about 30 minutes.
7. Cool the tart on the wire rack for 15 minutes. Shift to refrigerate and refrigerate until filling completely hardens, minimum 4 hours or leave overnight.
8. Remove the ring from the mold and transfer the tarte to a heat-resistant dish. Sprinkle evenly on its surface with the remaining 3 tbsp. l Sahara. Ignite the sugar with a kitchen burner so that it turns into caramel crust. Let the sugar congeal for a few minutes, then chop the tart and serve.