Description
This Authentic French Crème Brûlée Tart combines a crisp, buttery pastry crust with a velvety, rich crème brûlée custard, topped with a caramelized sugar layer for an indulgent and elegant dessert.
Ingredients
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
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 flour and powdered sugar. Add cold 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, and chill for at least 1 hour.
- Preheat and Prepare the Tart Shell: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan with a removable bottom. Prick the base of the tart with a fork.
- Bake the Tart Shell: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is lightly golden. Let the tart shell cool.
- Prepare the Custard: In a saucepan, heat the heavy cream and split vanilla bean (scrape out the seeds) until it just begins to simmer. Remove from heat and let it infuse for 15 minutes. Remove the vanilla bean pod.
- Whisk the Custard: In a bowl, whisk the egg yolks and sugar until pale and thick. Gradually whisk in the warm cream.
- Assemble the Tart: Pour the custard into the cooled tart shell. Place the tart pan into a larger baking dish and add hot water halfway up the sides to create a water bath.
- Bake the Tart: Bake the tart at 325°F (160°C) for 35-40 minutes or until the custard is set but slightly wobbly in the center. Remove from the oven and cool completely.
- Chill the Tart: Refrigerate the tart for at least 2 hours.
- Caramelize the Sugar: Just before serving, sprinkle a thin layer of granulated sugar evenly over the custard surface. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the sugar harden for about a minute, then slice and serve.
Notes
For a fruity twist, add fresh berries on top before caramelizing the sugar.
If you don’t have a kitchen torch, you can use a broiler for caramelizing the sugar.
Make ahead and refrigerate the tart up to 1 day before serving, but add the caramelized sugar layer right before serving to maintain its crispness.
If the custard doesn’t set properly, return it to the oven for a few more minutes until set but slightly wobbly in the center.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 200mg
