Bluesalt’s Lemon Brulée Tarts are perfect for Spring time alfresco catering
100g unsalted butter
1 1/2 cups caster suger
1 tablespoon finely grated lemon rind
1/3 cup lemon juice
2 eggs, lightly beaten
A pinch of salt
Melt the butter and mix with the lemon juice. Beat the sugar with the eggs over a bain marie (water bath) until thickened. Slowly drizzle the melted butter mixture into the egg mixture and set into sweet pasty tart shells. Once set, dust lightly with vanilla sugar and toast with a blowtorch.
We are a passionate team of chefs and catering professionals with a genuine desire to make people happy through great food and customer service. We aim to make overpriced, outdated catering a thing of the past and pride ourselves on offering a fresh, affordable approach to great catering across the Northern Beaches and greater Sydney.
To speak to us call 02 9977 1025, or click here to find out more about us.