Anzac Brûlée Tart

Preparation time
15 mins
Cooking time
70 mins
10 people
Meal course
Posted by
Posted on
Anzac Brûlée Tart

1 Cup of Plain Flour
1 cup of Rolled Oats
1 cup of Shredded Coconut
1/2 cup of firmly packed Brown Sugar
125gms of Unsalted Butter
2 tbs Golden Syrup

6 whole Eggs
3/4 cup of Caster Sugar
250ml Full Cream Milk
250ml Thickened Cream
2 tbs Vanilla Extract
1/4 cup of Caster Sugar – Extra

  1. Preheat your conventional oven to 160°c and line the base of a 30cm flan tin with baking paper.
  2. In a large bowl, combine all the dry ingredients for the base and set aside. Heat the butter and golden strup together until melted, then add to the dry ingredients. Stir well, then push evenly into the sides and base of the flan tin.
  3. Cook the base uncovered for 30 minutes until browned and crisp.
  4. Meanwhile, crack the eggs into a medium bowl and add the 3/4 cup of caster Sugar. Whisk together until it is pale and thick, then add the vanilla, milk and cream. Stir well to remove any lumps, then carefully pour into the tart shell.
  5. Bake for another 40 minutes until the custard is cooked, the centre should still have a slight wobble. Once cooked, remove from the oven and leave to cool in the tin. Once cooled, place into thje fridge for at least 3 hours to cool and set completely.
  6. Right before serving, sprinkle the extra caster sugar evenly over the top of the tart, then using a blow torch or your grill, carefully cook the sugar until it has caramelized and hardened. YUM!!!
  7. *** Tip - The sugar will melt if the tart is returned to the fridge after bruleeing, it will still taste delicious, just more like a creme caramel. *** Tip - I cook the tart on a conventional oven setting, not fan-forced as it requires a gentler heat. *** Tip - To ensure the base of the tart cooks through, make sure you press it thinly and evenly into the tin.

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