Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream 


 
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.

My goodness. We made it. Well, I made it anyway. The last couple of months have been totally hectic in the lead up to the silly season. I am so, so happy I finally made it to Friday. I'm going to clean my bombsite of a kitchen tonight, and then tomorrow begins a couple of days off! There is Christmas meal extravaganza Christmas eve at Jill's, then we are heading there for Christmas day too. It's always a time I get a little bummed i'm not home with my family, so I am so grateful we have somewhere to go to spend with our second family! 

I'm going to keep this short, but I wanted to pop the recipe for this chocolate tart up before the madness kicks in and I forget about it. This is a riff on the chocolate peanut butter situation I made a few weeks ago - I had a zillion messages asking for the recipe so I figured I had better listen and get it up here!

This is a simple chocolate tart - there is a press-in crust made with home made chocolate sugar cookies. It gets chilled for a hot second, then filled with a silky ganache (seriously, I can, and do eat this stuff with a spoon). You can keep it plain, but I infused it with a little earl grey because I couldn't help myself. The taste of the tea is very subtle, but I love it. You can stop here if you like, and have an epic chocolate tart, or you can keep going and get all fancy with some swiss meringue buttercream ombre blobs, which take it up just a notch. The ombre is made by making one batch of buttercream, then removing some, adding a little dark chocolate, removing a little more, more chocolate, etc etc. It's all piped on using a star tip (my secret weapon), and then we have ourselves a show stopping dessert! It can be made well in advance, and would be perfect for a holiday dinner party or dessert table. Merry Merry from Me and Mine to You and Yours! Stay safe these holidays! xx

A few wee tips:

  • If you are making a riff of this and not using the tea, you will only need to use 270g (1 cup plus 2 Tbsp) of cream - I account for some of the liquid being absorbed by the tea leaves. 
  • The original recipe I made was a peanut butter chocolate tart. You can absolutely make it peanut butter if you want - just sub the milk chocolate for a peanut butter variation! Same goes with dark chocolate etc. 
  • I made this in a rectangle tart tin (14" x 4") - if you want to make it in a round, use a 9" removable bottom tart tin and use 1.5 cups cream, (start with 2 cups, infuse, then re-measure and use 1.5 cups), 550g chocolate and 6 Tbsp butter. This recipe is a good guide. 
  • I made the base for this using a home made cookie. The cookies themselves are epic, and you should make them. They are also very moist so only needed a tiny bit of butter. If you use a drier cookie, you may find that you need to increase the amount of butter needed - you can always add a little more as you are mixing up the base if you think it needs it. You can use whatever base you like - just tweak the butter amount as needed. 
  • I use a french star tip for this - I have a bunch in all different sizes. They are amazing for piping, and make easy blobs look super pro!
 

 

Milk Chocolate Earl Grey Tart with Ombre Swiss Meringue Buttercream 

- Makes one 14" x 4" tart, serves 8-10 -

Chocolate sugar cookies
 
226g (2 sticks) unsalted butter, at room temperature
300g (1 ½ cups) granulated sugar, plus more for rolling
1 egg, at room temperature
1 tsp vanilla bean paste
250 (1 2/3) All-purpose Flour
25g (1/4 cup) dutch-process cocoa
25g (1/4 cup) black cocoa (alternatively use more dutch process)
½ tsp baking soda
1 tsp salt

Tart Crust
400g Chocolate Sugar Cookies
3 Tbsp unsalted butter, melted

Milk Chocolate Earl Grey Filling
1 1/2 cups (360g) heavy cream
2 Tbsp loose leaf Earl Grey Tea
415g Milk chocolate, finely chopped
4.5 (68g) Unsalted butter, at room temp

Ombre Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
200g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

CHOCOLATE SUGAR COOKIES

Preheat the oven to 350˚f /180˚c. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is light and fluffy, approximately 5 minutes. Add the egg and vanilla paste, and beat until combined. Scrape down the sides of the bowl with a rubber spatula.

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients, and mix until well combined. Scrape bowl again to ensure that the ingredients are evenly incorporated.

Place approximately a cup of sugar in a bowl. Scoop tablespoons of the mixture using a #70 scoop, and roll into balls. Roll each ball in the sugar to coat completely. Place evenly spaced apart on the baking sheet, leaving room for spreading (11 per half baking sheet works well). You will need to bake your cookies in several batches.

Bake the cookies for 8-9 minutes, until puffy and barely golden around the edges. Remove from the oven and allow to cool for 5 minutes on the pan - during this time they will deflate and crackle slightly. Transfer to a cooling rack and allow to cool completely. Repeat sugar rolling and baking process with remaining dough.

CRUST

Place the cookies in the work bowl of a food processor and blitz until it resembles fine crumbs. Transfer to a bowl and add the melted butter. Stir well to combine. Press into the bottom and sides of a rectangular 14" x 4" removable bottom tart tin, using a drinking glass or measuring cup to compact down. Transfer to the fridge while you prepare the filling.

FILLING

In a medium pot over medium heat, heat the heavy cream until just shy of a simmer. Add the tea leaves, stir well, and leave to steep for 10 minutes. Strain, pressing down on the tea leaves. Re-measure the cream, and top up to 1 cup and 2 Tbsp if needed. Return to the heat and heat to just shy of a simmer. 

While the cream is heating, place the chocolate and butter in a heatproof bowl. Once the cream is hot, pour over the chocolate and butter, and immediately cover the bowl with a plate. Leave to stand for 7-8 minutes, then whisk well. It will look curdled to begin with, but will quickly turn into a smooth ganache. Whisk until completely smooth. Pour the filling into the chilled tart crust, and tap to remove any air bubbles. Place in the fridge to firm up for 1 1/2 to 2 hours. 

SWISS MERINGUE BUTTERCREAM

Fit 4-5 piping bags with french star tips of different sizes. 

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave.

Remove about 1/4 of the buttercream, and place into one of the piping bags. Add about half of the melted chocolate, and mix to incorporate. Remove 1/3 of the buttercream from the bowl, and place into the second bag. Add the remainder of the chocolate and mix to combine. Transfer half of the remaining buttercream to a third piping bag. Sift in the cocoa, and mix well. Transfer the rest of the buttercream to the fourth bag.

Pipe blobs of varying size on the surface of the tart, leaving it as sparse or as filled in as you like. Transfer to the fridge to allow the buttercream to set slightly. Allow to stand at room temp for 15 minutes or so before slicing and serving. Store leftovers in the fridge. 

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.

S'mores Tart


 
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache
S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache

Tomorrow marks the start of a crazy few months. My best friend flies in from the UK. We have 5 days here in NYC eating and baking all of the things (she has requested lemon meringue pie pops which I am MORE than happy to make for her), then next Wednesday we hire a campervan and drive up to Rhode Island for our friend's wedding!! Ooooohhh I am so excited! We are arriving a few days early to help set up etc, plus I am making the wedding cake! This is only the third wedding cake I have ever made, but seeing as my first was for my own wedding, I feel as if anything after that will be a lot less stressful when I only have to worry about the cake. I will be doing a little testing over the next week or so, and will hopefully get all of the recipes that I use up on here! The flavours are all cakes I have made before so it should be just fine - I think we are going with Chocolate and Salted Caramel on the bottom, a vanilla and raspberry situation for the second tier, and then earl grey on top (my fave!) Cake will be dessert, so I am also going to do a few side cakes just to make sure there is enough, and something gluten free for those who are that way inclined too. 

After the wedding we are holding onto the camper for a few days, sending Richie back to the city, and a few of us are going camping in Cape Cod for a few days! I have never been there but the internet tells me it looks beautiful, so if you have any recommendations, please please send them my way! Then there is a quick trip to Colorado once I get back, then off to Charleston for the Blog awards (!!! please remember you can still vote!). A few days after we get back from Charleston there is a sneaky trip to San Francisco planned which I can talk about a little more closer to the time (very exciting though and i'm defs buying some clogs), then not long after we get back from SF we are off to Amsterdam and Paris! For somebody who doesn't leave the house much, that sure is a lot of traveling. I feel like there is SO much to organise before all the crazy times start, that I'm not quite sure what to do with myself. I've been semi preparing by trying to make a load of stuff over the last two weeks or so, so that I will still have recipes to share! 

All the recipes I have been making have been patiently lining up to get shared, and then yesterday I made this s'mores tart, and immediately got so excited by it I let it jump to the front of the line. I was surprised at how quickly it came together - there is a little waiting for the base to cook, and again for the ganache to cool, but because there's no fiddly pastry case to make, the whole thing happens pretty easily. 

It starts with a graham cracker crust - crushed graham crackers, salt, a little sugar, and butter (which I decided to brown, and I am so glad I did because it was a game changer), quickly mixed together and pressed into a removable bottom tart tin. The crust is then quickly baked, allowed to cool, then filled with a silky ganache which sets up into fudgy deliciousness after a few hours in the fridge. You could totally stop here and top it with some salt, or caramel, or both, and have a bomb chocolate tart on your hands (I'm totally infusing the cream with earl grey next just to see how it goes), but I took it a step further and added a big dollop of marshmallow on the top, which then got blasted with a blow torch to toasty perfection. 

Trust me when I tell you that you need to make it. Even if you skip the marshmallow part. It's insanely easy, and crazy rich, so will serve a lot of people. The crust can be made and filled with the ganache ahead of time, and you could even add the marshmallow and torch just before serving. It is a delicious balance of salty crumbly crust, rich filling, and sweet marshmallow. Everything that's good about a s'more, but in a tart. Or is it a Pie? Either way, it's good, and you need it.

A few wee notes:

  • Some recipes have you make a 'marshmallow' frosting that you can torch, which is more of an italian meringue than a marshmallow. I went for an actual marshmallow topping to keep it as similar to s'mores as I could (plus home made marshmallow is super yum). Because of this, the marshmallow sets up. I found it was easier to take it off and eat it alongside the tart, as it can be a little sticky (but tastes AMAZING).
  • If you don't want to add the marshmallow, you can keep this as a chocolate tart - it would be perfect finished with a little flaky sea salt, or salted caramel
  • I used a 9" removable bottom tart tin for this, which meant that it was super easy to just lift out once I was done - I placed a bowl upside down and put the tin on top, which meant that the outer ring could be easily removed without awkwardly having to try and hold it at the same time as taking it off.
  • I got my blow torch from home depot! I find it way better than a small kitchen torch - it's just a gas canister with a blow torch fitting.
  • If you can't find graham crackers you can use digestive biscuits, or you can make your own using this recipe - just skip the coffee and up the cinnamon a little!
 

 

S'mores Tart

- Makes one 9" Tart, serves 8-10 -

Graham Cracker Crust
2 Sleeves / 290g graham crackers
3 Tbsp Sugar
1/4 tsp salt (taste once the crust is mixed and add more if necessary)
1 1/2 sticks (170g) unsalted butter

Chocolate Ganache Filling
550g (19.4oz) good quality dark chocolate, finely chopped (a bread knife works best for chopping finely)
6 Tbsp (90g) unsalted butter, cut into chunks, at room temperature
1 1/2 cups (360ml) heavy cream

Marshmallow Topping
14g (2 packets) gelatine
80g (2.8 oz, 80ml) cold water
100g (3.5oz) light corn syrup or glucose
80g (2.8 oz, 80ml) water
270 (9.5oz) sugar
1 Tbsp vanilla paste, or the seeds of 1 vanilla bean

 

- PROCESS -

GRAHAM CRACKER CRUST

Preheat the oven to 350˚f / 180˚c. 

Place the graham crackers, sugar, and salt in the work bowl of a food processor. Pulse until the crackers are broken down into crumbs. Transfer to a medium sized bowl.

In a medium sized saucepan, heat the butter over medium heat. Once it has melted, continue to cook, stirring occasionally and watching very carefully, until it turns golden brown in colour, and begins to smell toasty. Pour into the graham cracker mixture, and stir well with a spatula. 

Press the crust mixture into a 9" removable bottom tart pan, pressing onto the sides, and then the bottom. Use a straight sided measuring cup or drinking glass to help you press the crust in tightly. Place the tart pan on a baking sheet.

Bake the crust for 10-12 minutes, or until beginning to brown around the edges. Remove from the oven and cool completely.

CHOCOLATE GANACHE FILLING

Place the chocolate and butter into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer - you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine the chocolate and the cream. The mixture will look like it has split to begin with but keep whisking - it will come together and go glossy eventually! 

Pour the chocolate filling into the cooled crust. Place in the fridge for 1 1/2 to 2 hours, or until the filling has set completely.

MARSHMALLOW TOPPING

In the bowl of a stand mixer fitted with the whisk attachment, combine the cold water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 

In a medium pot, combine the water, corn syrup, sugar and vanilla. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. 

Pile the marshmallow on top of the tart. Torch with a blow torch before serving.

Cut into slices with a knife that has been run under hot water and dried before each cut is made. Store leftovers in the fridge. 

S'mores tart - brown butter graham cracker crust, silky chocolate ganache filling, and toasty vanilla bean marshmallow. #tart #chocolatetart #s'morestart #grahamcracker #smorestart #brownbutter #chocolateganache

Bruléed lemon and rhubarb tart


 

Round three of distant kitchens! If you are new to the concept, I explain it a little more here. This time Stacy and I went with something that wasn't so component heavy. Nice and simple. Something nice and simple, that I nearly bailed on as I was convinced mine were a total flop. They tasted amazing, I just couldn't photograph them in a way that I was happy with. I tried a zillion different ways. It took putting everything down, doing something for a few hours, and then coming back with the acceptance that it wasn't going to look how I had in my head, until I got some content I liked. These things happen! Thanks to Stacy for putting up with my minor tantrum over text! We got there in the end.

We went with Bruléed Lemon and rhubarb tart. Rhubarb season is just coming to an end here in NYC, and Stacy managed to sweet talk her local store into ordering in some frozen for her! I think this is a nice way to farewell it until next year, although the plants I have on my balcony clearly either are drunk or didn't get the memo as they are only just starting to grow now? Naughty. Guess I'll be having autumn rhubarb!

The recipe that we used is from an amazing book that I have called The Cook and Baker. It is written by two New Zealanders who run a cafe in Sydney. It is filled with the recipes of my childhood. I highly recommend it if you want great, simple recipes!

For the first time since we began distant kitchens, our final product turned out fairly similar, which is what I was kind of expecting - neither of us pulled the 'make it mini/make it bigger trick' this time! I opted for a slightly shallower tart whereas Stacy's were a little deeper, but aside from that they looked fairly similar! They taste amazing - the lemon curd is sweet enough to compliment the tartness of the rhubarb, and the pastry is buttery and pulls everything together really nicely. They would be great to take to a party or assemble in front of your guests - the brulée part is pretty impressive. They are definitely best eaten just after they are assembled, so if you are planning on pre-preparing, I highly recommend keeping all the components separate until you are ready to eat. 

Then comes the fun part - the bruléeing! You can skip this if you don't have a torch, but cracking through the caramelised sugar layer to the lemon curd makes everything taste so so good! Plus I love using my blow torch. And also the word brulée. So so much. The sugar dissolves quickly so make sure that you sift on a fairly thick layer, and then blow torch it immediately after using a sweeping motion. The sugar will melt and look like it has disappeared - keep burning! It will bubble and caramelise after this and be all golden brown and delicious. 

I prepared the dough and then while it was resting, used this time to prep the lemon curd and rhubarb, so by the time the cooked cases were cooled, everything was ready to go!

As usual if you try this recipe we would love to see your attempts - please use the hashtag #distantkitchens on instagram so that you can add to both mine and Stacy's version! 

 

 

Bruléed Lemon and Rhubarb tart
-Makes Eight 10 cm/4 inch tarts-

Adapted from The Cook and Baker 

Pastry Cases
250g (2 cups) All-purpose flour
55g (1/4 cup) sugar
pinch of salt
200g (7oz) cold butter, cubed
50ml (1 3/4 fl oz) water

Lemon Curd
150ml (2/3 cup) Lemon juice
zest from 1 lemon
3 eggs, at room temperature
1 egg yolk, at room temperature
125g (2/3 cup) sugar
pinch of salt
225g (2 sticks, or 1 cup) butter, at room temperature

Rhubarb
3 stalks of rhubarb, trimmed
3 Tbsp sugar
 

- PROCESS -

PASTRY

In the bowl of a stand mixer fitted with the paddle attachment, combine sifted flour, sugar and salt. Add the cubes of butter one at a time, and mix until it is the consistency of sand. Add the water a small amount at a time, and mix until it forms a cohesive dough. 

Turn out onto a floured surface. Knead lightly until the mixture comes together. Flatten into a rectangle, wrap tightly in plastic wrap, and rest in the fridge for 30-60 minutes, or overnight. Use this time to prepare the lemon curd and rhubarb.

Preheat the oven to 350f/180c. Lightly grease your tart tins - I prefer fluted tart tins with removable bottoms. 

On a floured surface, roll out the rested pastry to approximately 4mm (1/8 inch) thick. Line the tart tins. Cover and rest in the freezer for at least 30 minutes. 

Line each tart tin with crumpled baking paper and a blind baking material such as rice or beans. Bake the tart shells for 15 minutes, or until the edges are beginning to colour. Remove the paper and beans, and bake for a further 10-15 minutes or until golden brown. Cool on a wire rack. 

RHUBARB

Preheat the oven to 350f/180c. Line a baking sheet with parchment paper. Cut the rhubarb into 5cm (2 inch) lengths. Place on the prepared tray, and sprinkle with the sugar. Bake for 20-25 minutes, or until the pieces are just tender enough to yield to a knife. Remove from the oven and place on a cooling rack covered with a paper towel to drain and cool.

LEMON CURD

In a large glass bowl, whisk together all ingredients except the butter. Place the bowl over a pot of simmering water. Whisk frequently for 10-15 minutes until the curd is very thick, and reads 82c/180f on a sugar thermometer. Another test for thickness is if it coats the back of the spoon to the extent that if you run your finger down the back of the spoon, it leaves a very well defined trail. 

Remove from the heat, and whisk in the butter a cube at a time, until fully incorporated. Store in a sterile glass jar until cool/you are ready to use it. Will keep in the fridge for up to two weeks if you wanted to make it in advance. 

ASSEMBLY

Slice the cooled rhubarb lengthways. Fill the bottom of each tart case with the sliced rhubarb. Spoon over the lemon curd, and smooth with the back of a spoon or an offset spatula. 

Prepare blow torch. Sift a layer of icing sugar over the surface of a tart, then using the blow torch in slow sweeping motions, torch until the sugar melts, then caramelises. Repeat with each tart until done. Serve immediately. 

If you were wanting to prepare these ahead of time, prepare each component individually, then assemble just before serving. 

Head over to 27th and Olive to see Stacy's version of this tart!