• Liri Albag. Photo courtesy of the family.
    Liri Albag. Photo courtesy of the family.
  • Creme Brulee Tartlets. Photo: Adi Shilon.
    Creme Brulee Tartlets. Photo: Adi Shilon.
Recipe

Creme Brulee Tartlets for Liri Albag

Their favorite dish: Liri Albag loves life, good restaurants and crème brûlée. Adi Shilon made a dessert especially for her

Liri is a natural optimist – she doesn’t stress, has an easy attitude, and chooses to always see the glass half full. Liri wrote once in her journal: “In times of hardship and challenges I try to remind myself to take everything in proportion. These are moments in time that will pass and at the end everything falls into place. I make an effort to stay positive, optimistic and strong.”

Liri has a big heart that envelops the many people who surround her. Friends, who nicknamed her ‘Liroy’ because she’s the ultimate Tomboy, fill the house. Born and raised in the Matan settlement, 18 year old Liri Albag is the glue of the family, a middle child with three brothers. With incredible self confidence and conviction, Liri always chooses what is best for her. She is fearless, an adventurous girl who enjoys the extreme, like when she went alone for a month to summer school in the US at the end of sixth grade. She returned home with an ever-present smile, an ocean of new friends and stories of an unforgettable adventure. But her curiosity for life didn’t end there – Liri celebrated her 12th birthday by bungee jumping and since then has bungeed all over the world.

She loves life and knows how to make the most of every moment, living to the fullest. Liri enjoys traveling the world with her family and is the designated family guide who not only documents every experience, but always knows where to go. Most importantly Liri always knows where to eat and her love for exceptionally good food helps her keep a list of the most desired restaurants at any destination.

Liri’s never in a hurry and takes her time, so don’t be surprised if you end up waiting for her. She believes that everything happens in its own time. Liri’s love of music earned her the role of house DJ for every event, holiday or celebration. She comes ready with a playlist for any occasion, time, or just a weekday. She knows every song, all the words and loves to sing at the top of her lungs.

Liri was kidnapped by Hamas and taken to Gaza on October 7th. Her house is very quiet without her and her absence is always felt. Her family is sure that she knows they are doing everything for her safe return, and that they will not rest or give up until she is home.

Ingredients for Creme Brulee Tartlets

For Sabina Waldman's crispy dough (which is also perfect for butter cookies):

  • 10.5 oz (300 grams) white flour
  • 7 oz (200 grams) butter cold and cut into cubes
  • 3.5 oz (100 grams) Sugar
  • 1 tablespoon vinegar neutral, or lemon juice
  • 1 teaspoon Salt fine
  • 1/2 teaspoon ground cardamom

For the cream:

  • 1.1 lbs (500 grams) milk
  • 3 Tea Bags earl grey
  • 7 oz (200 grams) Sugar
  • 1/4 cup (40 grams) cornstarch
  • 6 egg yolks
  • 1/2 cup (100 grams) butter

And also:

  • a little more Sugar to burn the top

Instructions

Prepare the dough (Sabina Waldma's crispy dough):

  • 1. Mix together all the dough ingredients in a food processor in short pulses until you get a crumbly mixture. Transfer to a surface with plastic wrap, press the crumbs into a dough and shape as round and flat as possible. Wrap well in plastic wrap and put in the fridge for at least an hour.

  • 2. Roll the dough out (if it's too stiff, give it a moment to warm up a bit) mark circles the diameter of the tin you chose and also strips that can fit the sides. Seal the seams in the dough and fill in anywhere dough is missing. It's a forgiving dough, don't worry. Put in the freezer for half an hour.

  • 3. Line each mold with parchment paper or tinfoil, fill with pie weights of some kind and bake at 355F (180C) degrees on turbo/fan/convection for about ten minutes, remove the pie weights and continue baking until golden. Set aside to cool.

  • 4. Bring the milk and the tea bags to the boiling point. Beat the egg yolks and mix them with the sugar and cornflour. Temper the yolk mixture by pouring ladlefuls of hot milk into it while stirring constantly. Return the entire mixture to the pot and continue to cook and mix on medium-low heat for about two minutes until it begins to bubble and thicken.  

  • 5. Remove from the heat and mix in the butter until completely integrated. Refrigerate for about half an hour and pour into the chilled bowls, cover with plastic wrap and transfer to the refrigerator until completely cooled and set.

  • 6. Spread an even layer of white sugar on each tartlet and burn with a torch. Don't have the energy? It's delicious without it and you can just serve with fruit.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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