Larissa Tachy, TV personality and founder of Luca Bakery, demonstrates how to make a crème brûlée tart at home. The dessert features crisp shortcrust pastry with a fig and ginger jam layer, topped with a crème brûlée filling and signature caramelised sugar crust. The technique involves blind baking the pastry, tempering eggs with scalded milk and cream, baking the filling at 160 degrees for an hour, then finishing with a blowtorch or grill to create the characteristic glass-like caramel crack.

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