Orange, Vanilla And Miso Crème Brûlée Pies

These mini pies make for elegant desserts at a small gathering. The unusual flavour combination is sure to garner high praise from your guests
Orange, Vanilla And Miso Creme Brûlée Pies
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Orange, Vanilla And Miso Creme Brûlée Pies
November 06, 2019
Preparation Time 20 minutes (plus chilling time)
Cooking Time 30 minutes
Serves Makes 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the sweet pastry

250g cake flour
60g spinneysFOOD Super Fine Icing Sugar, sifted
120g salted butter, coarsely chopped and chilled
3 large egg yolks

For the filling

370ml cream
1 vanilla pod, split
Zest of 2 oranges
1 tbsp miso paste
80g spinneysFOOD Extra Fine Caster Sugar, plus extra for topping
4 large egg yolks
Brown sugar, to brûlée


  • 1

    For the pastry, process the flour and sugar in a food processor to combine, then add butter and pulse until the mixture resembles fine breadcrumbs. Add the yolks, process until just combined.

  • 2

    Tip out onto a work surface and bring the pastry together to form a ball. Wrap in cling film and refrigerate for 1 hour.

  • 3

    Preheat the oven to 180˚C, gas mark 4. Roll out the pastry on a lightly floured work surface to 5mm thick and line 8cm x10cm loose-bottomed tart tins.

  • 4

    Trim the edges with a sharp knife and refrigerate to rest – approximately 1 hour.

  • 5

    Blind-bake the tarts by placing a piece of baking paper in the lined tart tins and fill with dry beans, rice or baking beads.

  • 6

    Bake for 8-10 minutes until light brown and crisp, then remove the weights and baking paper and bake for a further 5 minutes until golden brown. Cool on a wire rack.

  • 7

    For the filling, lower the oven temperature to 140˚C, gas mark 1.

  • 8

    In a small saucepan, heat the cream along with the vanilla pod and seeds, orange zest and miso to just below boiling point.

  • 9

    Beat the sugar and egg yolks together in a medium bowl then, in a steady stream, pour the warm cream into the egg mixture while whisking continuously.

  • 10

    Strain the mixture through a sieve and divide among the baked pastry cases.

  • 11

    Bake for 30-35 minutes or until set and the centre wobbles slightly.

  • 12

    Remove the tarts from their tins and allow to cool to room temperature.

  • 13

    Store the tarts in the fridge until needed (they can hold for two days in the fridge).

  • 14

    Sprinkle a layer of sugar over each tart, and brûlée using a blowtorch or place under a preheated grill until caramelised and golden.


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