Blueberry Creme Brulee Tart

I LOVE Paula Deen and how she uses sour cream in so many delicious ways. I found this recipe to be appealing because I always have wanted to try to make creme brulee for my husband, but it seems like so much work to do. This was a nice (and rather easy) take on it.

The crust for the tart is perfect and very easy. I would recommend using pie weights. I didn't the first time and got a huge bubble in the crust. I didn't make the sugared berries because blueberries weren't in season when I made it.

I had a little trouble with the custard. I think I let it sit too long before I poured it in the tart pan so it sort of separated into a frothy layer and a thick, creamy layer. Unfortunately, I ended up with more foam in the tart. It still tasted good, but I definitely think there is room for improvement.

My husband loved this recipe, despite the custard trouble, and had lots of fun torching the top to caramelize it.

Blueberry Creme Brulee Tart by Paula Deen on foodnetwork.com
Ingredients


Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream

Filling:
2 cups heavy cream
4 large egg yolks
1 cup sugar
1/3 cup blueberry preserves
Sugared Blueberries, recipe follows

Directions
Preheat the oven to 375 degrees F.

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides. Bake for about 20 minutes, until the crust is set and only lightly browned if at all. Let cool while preparing the filling.

Preheat oven to 300 degrees F.

In a heavy-bottomed medium nonreactive saucepan, heat cream over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil.

Add 1/4 cup heavy cream to beaten eggs. Mix together. Slowly add hot cream to mixture and add 1/2 cup sugar. Mix thoroughly.

Gently spread the blueberry preserves over the bottom of the baked and cooled tart shell, in a thin layer. Gently pour the custard over the preserves. Bake for 40 minutes or until the mixture is almost set in the center (it should still wiggle when shaken). Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Sprinkle the remaining 1/2 cup sugar in a thin, even layer over the baked custard filling. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the tart shell. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Top with sugared blueberries. Pop out bottom of pan and serve.

Sugared Blueberries:
1 cup large fresh blueberries
1/2 cup light corn syrup
1 cup sugar
Lightly brush the blueberries with corn syrup and roll in sugar.