Description
This Authentic French Crème Brûlée Tart features a buttery, flaky tart crust filled with a rich vanilla-infused custard, topped with a crisp, caramelized sugar layer. Combining the best elements of classic crème brûlée with a delicate tart shell, this elegant dessert is perfect for special occasions or an impressive 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
Topping
- Extra granulated sugar for caramelizing
Instructions
- Make the Tart Crust: In a food processor, combine the all-purpose flour and powdered sugar, then add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing just until the dough begins to come together. Shape the dough into a disk, wrap 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 evenly into a 9-inch tart pan with a removable bottom. Prick the base with a fork to prevent bubbling during baking.
- Bake the Tart Shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking the shell for an additional 5-7 minutes until it is lightly golden. Let the tart shell cool completely before filling.
- Prepare the Custard: In a saucepan, gently heat the heavy cream along with the split vanilla bean seeds and pod until it just starts to simmer. Remove from heat and allow the cream to infuse for 15 minutes to extract the vanilla flavor, then remove and discard the vanilla bean pod.
- Whisk the Custard: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and thick. Gradually whisk the warm infused cream into the egg yolk mixture, combining them smoothly.
- Assemble the Tart: Pour the prepared custard into the cooled tart shell. Place the tart pan inside a larger baking dish and add hot water to the dish until it comes halfway up the sides of the tart pan to create a water bath, which helps cook the custard gently and evenly.
- Bake the Tart: Bake in the oven at 325°F (160°C) for 35-40 minutes, or until the custard is mostly set but still slightly wobbly in the center. Remove the tart from the oven and allow it to cool completely at room temperature.
- Chill the Tart: Refrigerate the tart for at least 2 hours to fully set the custard and develop flavor.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the custard surface. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a golden, crisp crust. Let the caramelized sugar harden for about a minute before slicing and serving.
Notes
- Chilling the tart dough is essential for a flaky crust.
- Using a water bath helps prevent the custard from cracking and ensures a smooth texture.
- If you don’t have a kitchen torch, you can use your oven’s broiler carefully to caramelize the sugar, watching closely to avoid burning.
- Vanilla bean provides the most authentic flavor, but pure vanilla extract can be used as a substitute.
- This tart is best served the same day but can be refrigerated for up to 2 days.
