Larissa Takchi's Crème Brûlée Tart Takes Over Sydney's Luca Bakery

A new dessert has arrived at Luca Bakery in Sydney, courtesy of former MasterChef Australia champion Larissa Takchi. Her crème brûlée tart blends velvety vanilla custard, buttery shortcrust pastry, and the signature caramelised sugar crackle. The treat is now a permanent fixture on the bakery’s menu. Takchi’s recipe starts with a simple shortcrust base—homemade or, in her words, a quality store-bought option like Careme pastry. The filling mixes 220g of whole eggs, 145g of yolks, 250g of caster sugar, a pinch of salt, 500ml of milk, and 200ml of pure cream. After pouring into the pastry shell, the tart bakes at 160°C for an hour, until the centre holds a gentle but firm wobble.

Once cooled, the tart is chilled overnight to fully set. The next day, a fine layer of sugar is sprinkled over the top and torched until glossy and crisp. The result is a dessert that balances creamy richness, flaky pastry, and the satisfying crunch of a classic brûlée. The recipe serves eight and takes around four hours to prepare, excluding the overnight resting time. Takchi’s version stays true to her *MasterChef* roots—precise, indulgent, and designed to impress.

The crème brûlée tart is now available at Luca Bakery, offering customers a taste of Takchi’s competition-winning skills. With its mix of textures and flavours, the dessert has quickly become a standout item. Those eager to recreate it at home can follow her detailed recipe.