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Black Licorice Creme Brulee Tarts

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Recipe photo courtesy of Sang An

These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and a topping of lacy sugar crackles with each bite.

Source: Martha Stewart Living, October 2006
Yield

Ingredients

For the Tart Shells

For the Filling

Directions

Cook's Notes

If you don't have a kitchen torch, you can use your broiler. Chill the tarts in the freezer for twenty minutes, and then place them on a baking sheet. Broil until tops are golden brown, two to three minutes. For the best results, prepare these tarts no more than one day in advance, and wait to caramelize them until just before serving. This way, the tart shells will remain firm and crumbly, and the sugary topping will keep its crunch.

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