Another fabulous tart on Tuesdays with Dorie. We are down to the final tarts from Baking Chez Moi. Taking a traditional creme brulee filling and putting into a tart is tasty. I used the optional extracts of vanilla and chambord which I am not sure I tasted. I put in a half a cup of raspberries into the filling and served fresh raspberries on the side. The only challenging part was the brown sugar, I did not attempt to push it through my strainer as mine was too fine. Is brown sugar traditional on creme brulee? This was a real hit with my husband and he wants me to make it again. Down to the final 8 recipes.
CafeMomCooks 
I couldn’t strain the brown sugar either and I think it’s usually white sugar. Your tart looks luscious.
LikeLike
I couldn’t figure out the brown sugar either – typically it’s just regular granulated sugar that I use on a brûlée. Love the look of this with raspberries!
LikeLike
I couldn’t use the strainer either…I am not sure about the brown sugar but my family seemed to love this version. I like your raspberries poking through!
LikeLike
Your tart is beautiful! You did a great job with your torch.
LikeLike