Berry Brûlée Tart

By: Jeffrey Eisner

Berry Brûlée Tart
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Because of the required chilling phase in Step 6, it’s always wise to start this recipe either first thing in the morning for dessert that evening, or 24 hours in advance so it can set overnight.","For a lighter option, Skip the sugary crust to cut down a bit on the indulgence and top with some fat-free whipped topping and additional berries instead. You can also sub monk fruit sweetener for the white sugar."]
cuisine icon Keywords
6-8 servings, all-purpose flour, berries of your choice, berry tart, contributed, cook 1 hour, dessert, egg yolks, graham cracker crumbs, ground cinnamon, heavy cream, medium, more than 2 hours, package vanilla jell-o instant pudding mix, prep 5 min, pressure cook, salted butter, vanilla extract, white or raw sugar, white sugar

prep icon Prep Time
5 min
cook icon Cook Time
1 hour

serving icon Servings
6-8 servings
Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp salted butter
  • 2 cups heavy cream
  • 6 egg yolks
  • 6 tbsp white sugar
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 1 package vanilla Jell-O instant pudding mix
  • 1 cup berries of your choice
  • 1/4 cup white or raw sugar
Instructions
  • Grease a 7x3-inch springform pan very well with butter. Line the pan with a 7-inch parchment round and butter the top of the parchment paper as well.
  • Mix together the graham cracker crumbs and melted butter and place in the greased pan. Use the bottom of a drinking glass to flatten the crumbs so they make an even crust on the bottom that climbs totally up the sides of the pan, reaching just under the lip. Pop in the freezer for 15 minutesto firm up
  • Microwave the cream in a 4-cup Pyrex or medium microwave-safe bowl for 60 seconds. Whisk the egg yolks, sugar, vanilla, cinnamon, flour, and pudding mix into the warmed cream until no lumps remain.
  • Remove the pan from the freezer. Pour the filling into the crust (NOTE: You may not use it all—be mindful not to let it overflow) and gently add the berries. Smooth with a spatula, cover with aluminum foil, and place the pan on the trivet.
  • Add 1 1/2 cups water to the Instant Pot. Carefully lower the trivet with the pan resting on it into the pot. Secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 10-minute natural release followed by a quick release.
  • Carefully remove the pan from the Instant Pot and remove the foil (the filling should be slightly jiggly when it comes out). Let sit on the counter to cool for 1 hour, then refrigerate for at least 6 hours.
  • When ready to serve, take a sharp knife and carefully glide it in between the inside of the pan and the edge of the tart and loosen it up, then slowly open the latch of the springform pan to release it.
  • For the sugary crust, evenly sprinkle the sugar on top of the tart and, very carefully, in circular motions, use a culinary torch to caramelize the top to the hue of your liking. After 5 minutes of torching, serve. Keep any leftovers refrigerated.
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