White Chocolate Stollen Scented Brûlée Tart

I don’t know about you, but menus always put me in such a dilemma. It’s because I want it ALL… I just wish there was a way of fusing all the good parts of dishes into one that can rule them all…

Wait, can the deliciousness of Stollen be merged into the crisp shell of a tart with all the unctuous decadence of crème brulee? Of course, it can….



230g Plain Flour

125g Butter, unsalted and fridge cold

50g Icing Sugar

1 Egg Yolk

2 tbsp Chilled water

1 tsp Cinnamon

Pinch Salt


4 Egg Yolks

300ml Double Cream

150g White Chocolate, chopped fine

50g Glace Cherries

20g Mixed Peel

20g Marzipan, chopped into tiny pieces

½ tsp Cinnamon

Pinch Ground Cloves

1/8 tsp Ground Cardamom

1 tbsp Caster Sugar + 2 tsp to brulee

Dried Fruits, Nuts and Chocolate Shavings to garnish


1. Begin with the pastry. Add the butter and flour to a food processor and pulse until the mixture resembles coarse sand. Add the icing sugar, cinnamon and salt and pulse again.

2. Add the egg yolk and iced water and pulse again until the mixture forms wet crumbs. Tip onto a worksurface and bring together with your hands. Knead gently, form into a disc and wrap in cling film before chilling for 1 hour.

3. Roll the pastry to the thickness of 4mm and line a 9” tart ring. Preheat oven 190C, line the tart with baking paper and baking beans and blind bake for 15 minutes. remove the paper and beans and bake 8 minutes more. Reduce oven to 120C

4. Meanwhile, add the egg yolks and 1 tbsp sugar for the filling to a bowl and whisk. Add the cream and spices to a small pan and bring to steaming point, do not boil. Temper the yolks with a little hot cream, whisking as you go then add the remaining cream.

5. Pour the cream onto your chopped white chocolate and stand 1 minute. Whisk from the outside in until smooth.

6. Sprinkle your dried fruits and peel into the base of our tart.

7. Pour the cream mixture into your baked shell filling as much as you can, any excess can be baked in moulds as brulee.

8. Bake on the middle shelf for 35-45 minutes or until there is just a gentle wobble in the centre. Allow to cool completely

9. Sprinkle the surface of the tart with the 2 tsp caster sugar and either blowtorch or grill until burnished.

10. Garnish with dried fruits, nuts and chocolate shavings and serve