Crème brûlée tart: an elegant dessert, step by step

Ingredients

• 1 shortcrust pastry crust
• 6 egg yolks
• 500 ml heavy cream
• 80 g sugar
• 1 vanilla bean
• 2 tablespoons brown sugar

Materials

• 28 cm tart pan
• Kitchen torch (optional)

Preparation

• Line the tart pan with the pie crust and prick it with a fork. Bake for 20 minutes at 350°F (180°C).
• Bring the cream to a boil with the split vanilla bean and its seeds. Once it reaches a boil, set aside to infuse (about 5-10 minutes).
  
• Mix the sugar with the egg yolks. Then add the cream while whisking. Pour this mixture into the baked tart shell.
• Bake for 1 hour at 210°F (100°C). Once cooled, refrigerate the tart for 1 night (or 12 hours).
  
• Sprinkle the tart with brown sugar.
• Caramelize the top using a kitchen torch or by placing the tart under your oven broiler for about 5 minutes.
  
• And there you have it, your crème brûlée tart is ready!

Observations

The tart crust: it must be fully baked, as it will not cook while the custard bakes.

Questions

Photos of members who cooked this recipe