Roasted Pear Crème Brûlée Tart

  • laurazak Posted: 10/29/10
    Worthy of a Special Occasion

    I am an experienced baker and thought this recipe was a lot of trouble. My pears also burned on the bottom and the custard was runny and did not set. I make French pastries often, but this recipe just would not work correctly.

  • chel27 Posted: 01/02/10
    Worthy of a Special Occasion

    I made this for a Christmas dinner. Overall a great recipe, my dad and husband had a second serving and they usually prefer chocolate cakes. The custard filling was not as thick as I had expected. I might try adding a little cornstarch next time to thicken it up. Will definitely make it again.

  • JordanMcCall Posted: 12/05/09
    Worthy of a Special Occasion

    I made two of these for Thanksgiving and they were gone in a matter of minutes!! They only problem was finding the tart pan. I could only find an 11-inch tart pan, so I tripled the recipe and it worked just fine! Its my new holiday treat for years to come (and in between)!!!!!

  • rikki01 Posted: 01/05/10
    Worthy of a Special Occasion

    One of the worst recipes ever. Nothing worked. Not enough crust so it was too thin, pears burnt on bottom so i wound up poaching them, cream did not set up, and sugar did not brulee as the pear juice dissolved the sugar on contact! I am a fairly accomplished cook, this was just bad.

  • Andrea613 Posted: 10/08/10
    Worthy of a Special Occasion

    I've made this a few times and actually prefer the custard without dairy. I also add add'l pears. its gorgeous and I get rave reviews each time! the custard works in other applications as well. CL has made me a GREAT baker!

  • LillieCooks Posted: 12/26/10
    Worthy of a Special Occasion

    The roasted pears were wonderful. I followed the recipe exactly the Creme Brulee filling was the worst I have ever tasted. The tart shell did not roll out to 10 inches. I finally divided the pastry into 2 3-inch tart pans, cooked as directed. Will never make this again.


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