21 - 23 October 2022 ExCel, London

Vanilla-scented crème brûlée encased in sweet pastry and topped with an abundance of fresh fruits. 

You can make 8 crème brûlée tarts and the preparation time is about 1 hour, with additional resting time on top.

Equipment and Ingredients:

8 x 8 cm tart molds

Pâte Sucrée:

250g of soft butter
zest of 1 lemon
100g sugar
100g egg
vanilla extract
pinch of salt
400g flour

1 egg

Vanilla Brûlée:

350ml double cream
350ml milk
1 vanilla bean (pod), cut lengthwise with the seeds scraped out
210g egg yolk
120g caster sugar

Fresh Fruits:

1 dragon fruit
1 kiwi
12 cherries
1 punnet raspberries
1 punnet blackberries
1 punnet blueberries
8 physalis


4 tbsp apricot jam
2 tbsp water


1) Pâte Sucrée: Cream butter, lemon zest and sugar until pale. Gradually mix in egg and vanilla. Sieve dry ingredients and add in one go, combine without kneading. Flatten the dough, wrap it in plastic film and place in the refrigerator for at least 30 minutes.

2) Preheat the oven to 180 °C. Roll out the dough until it is 3 mm thick and cut 8 x 12 cm diameter disks. Line the tart molds with the disks of dough and blind bake for 15 minutes. Remove from oven, beat the remaining 1 egg and brush onto tart bases and return to oven for 3 minutes; cool.

3) Vanilla Brûlée: Reduce the oven temperature to 100˚C. Heat cream, milk and vanilla together until simmering then remove from the heat. Mix egg and sugar until well combined then add to the hot liquid. Pass through a chinois. Fill the tartlet shells to 2/3 and bake until set, about 20 to 30 minutes. Allow to cool.

4) Fresh fruits: Using a Parisian scoop cut dragon fruit into small balls, peel and thinly slice the kiwi and halve the cherries. Decorate top of tart with a selection of berries, dragon fruit, cherries and top with a physalis.

5) Glaze: In a small pan heat the jam and water together until it becomes liquid. Brush the top of the tart with the glaze

Le Cordon Bleu London is one of the world’s leading culinary schools, and here we share their recipe based on classic techniques taught at the school, a vanilla-scented crème brûlée encased in sweet pastry and topped with an abundance of fresh fruits. For more recipes, visit www.cordonbleu.edu/london