Description
This Authentic French Crème Brûlée Tart combines a crisp, buttery tart shell with a silky smooth vanilla custard filling, topped with a perfectly caramelized sugar crust. Featuring a classic crème brûlée custard baked in a delicate pastry and finished with a torched sugar topping, this elegant dessert is perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
Custard Filling
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- Extra granulated sugar for caramelizing
Instructions
- Make the Tart Crust: In a food processor, combine the all-purpose flour and powdered sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then pulse until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat and Prepare the Tart Shell: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough and press it into a 9-inch tart pan with a removable bottom. Prick the base of the tart shell all over with a fork to prevent bubbling during baking.
- Bake the Tart Shell: Line the tart shell with parchment paper and fill it with pie weights or dried beans to weigh it down. Bake for 15 minutes. Then carefully remove the weights and parchment paper, and bake for an additional 5 to 7 minutes until the crust is lightly golden. Remove from the oven and allow the tart shell to cool completely.
- Prepare the Custard: In a saucepan, heat the heavy cream along with the split vanilla bean and scraped seeds until it just begins to simmer. Remove the saucepan from the heat and let the cream infuse with the vanilla for 15 minutes. Afterward, remove the vanilla bean pod.
- Whisk the Custard: In a mixing bowl, whisk the 5 large egg yolks and granulated sugar together until the mixture is pale and thick. Gradually and slowly whisk the warm infused cream into the egg mixture to temper the eggs.
- Assemble the Tart: Pour the custard mixture into the cooled tart shell. Place the tart pan inside a larger baking dish, and add hot water until it reaches halfway up the sides of the tart pan to create a water bath. This ensures gentle, even baking of the custard.
- Bake the Tart: Bake at 325°F (160°C) for 35 to 40 minutes or until the custard is set but still slightly wobbly in the center. Remove the tart from the oven and allow it to cool completely to room temperature.
- Chill the Tart: Refrigerate the tart for at least 2 hours to fully set the custard and enhance the flavors.
- Caramelize the Sugar: Right before serving, evenly sprinkle a thin layer of granulated sugar over the chilled custard surface. Using a kitchen torch, caramelize the sugar until golden brown and crisp. Allow the sugar to harden for about a minute, then slice and serve the tart.
Notes
- Using a vanilla bean adds an authentic, robust vanilla flavor, but pure vanilla extract is a convenient substitute.
- Make sure the butter is cold when using it in the crust for a flakier texture.
- Chilling the dough is important to prevent shrinking and to maintain a crisp crust.
- The water bath is essential for gentle, even baking of the custard to avoid cracks or curdling.
- Use a kitchen torch to caramelize the sugar for best results; if unavailable, broil the tart briefly but watch carefully to prevent burning.
- This tart is best served the same day it is caramelized for optimal crispness on top.
