You can never have too many dessert recipes, so give Crème Brûlée Tart From preparation to the plate, this recipe takes about 25 hours.
Instructions
1
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter.
Ingredients you will need
Butter
All Purpose Flour
Sugar
Salt
Equipment you will use
Food Processor
Blender
Whisk
Bowl
2
Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
Ingredients you will need
All Purpose Flour
Water
3
Gently squeeze a small handful of dough: If it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
Ingredients you will need
Dough
Water
4
Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Ingredients you will need
Dough
Wrap
Equipment you will use
Plastic Wrap
5
Preheat oven to 350°F with rack in middle.
Equipment you will use
Oven
6
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
Ingredients you will need
Dough
Roll
Equipment you will use
Rolling Pin
Tart Form
7
Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights.
Equipment you will use
Aluminum Foil
8
Bake until edge is pale golden and side is set, 20 to 25 minutes.
Equipment you will use
Oven
9
Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
Equipment you will use
Oven
10
Remove tart shell from oven and reduce temperature to 300°F.
Equipment you will use
Oven
1
While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife.
Ingredients you will need
Vanilla Bean
Seeds
Equipment you will use
Sauce Pan
Knife
2
Add pod to saucepan with cream and milk.
Ingredients you will need
Cream
Milk
Equipment you will use
Sauce Pan
3
Heat over medium heat until hot, then let steep off heat 30 minutes.
4
Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
Ingredients you will need
Egg
Cream
Sugar
Egg Yolk
Salt
Equipment you will use
Measuring Cup
Sieve
Whisk
5
Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell.
Ingredients you will need
Custard
Equipment you will use
Oven
Frying Pan
6
Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools).
Ingredients you will need
Custard
Equipment you will use
Oven
7
Remove tart from sheet pan and cool on a rack 30 minutes.
Equipment you will use
Frying Pan
8
Remove side of pan and cool to room temperature, about 1 hour more.
Equipment you will use
Frying Pan
9
Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned.
Ingredients you will need
Crust
Sugar
Equipment you will use
Blow Torch
10
Let stand 5 minutes before serving.
1
•Dough can be chilled 1 week.•Tart, without caramelized top, can be made 1 day ahead, then chilled (loosely covered once cool). Gently blot any moisture from surface before caramelizing.
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