Simson’s Pantry Mini Wrap Crème Brûlée Tarts

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Makes: 4-6 Tarts • Prep Time: 15 minutes (plus overnight chill) • Bake Time: 3–5 minutes (air fryer crisping)

I N G R E D I E N T S

• 4–6 Simson’s Pantry Mini Wraps

• 50 g melted butter

• 2 tbsp caster sugar

• 1 tsp ground cinnamon

• 4 egg yolks

• ½ cup caster sugar

• 2 cups thickened cream

• 1 tsp vanilla extract

• 2–3 tbsp caster sugar (extra, for torching)

D I R E C T I O N S

1. Cut wraps into rounds slightly larger than your ramekin bases.

2. Mix melted butter, sugar, and cinnamon in a shallow dish. Dip each wrap round into the mixture.

3. Press coated wraps into greased ramekins to form tart shells. Air fry at 180°C for 3–5 minutes until golden and crisp. Allow to cool.

4. Whisk egg yolks and sugar until pale. Heat cream and vanilla until just below boiling. Slowly whisk the hot cream into the yolks. Strain for a silky custard.

5. Pour custard into cooled tart shells. Cover and refrigerate overnight until set.

6. Before serving, sprinkle sugar evenly over each tart. Torch until caramelised and golden, then let stand 1–2 minutes to harden. (Alternatively, place under a hot grill/air fryer at 220°C for 2–4 minutes until sugar melts and caramelises. Watch closely to avoid burning).

7. Serve and enjoy that signature crackly top!

   
   

N o t e :

Best enjoyed fresh after torching for that perfect crackly top.

If making ahead, store the filled tarts (before torching) covered in the fridge for up to 2 days. Add the sugar and caramelise just before serving.

Crispy, creamy, and totally indulgent, this is a fun twist on the classic crème brûlée that’s just as impressive but so much easier to make.

This recipe was created in collaboration with Simson’s Pantry.