Crème brûlée tart: a step-by-step refined dessert
Crème brûlée, how can you resist?! A melting vanilla-flavored cream from France with a caramelized surface... Yum! For more originality, present it as a tart to your guests! An opportunity to share this treat more easily with them by adding a crunchy layer of shortcrust pastry :-)
Ingredients
8
Materials
- 28 cm tart pan
- Kitchen torch (optional)
Preparation
Preparation20 min
Cook time1 h 30 m
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 at least 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, it will not cook during the cream baking.
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Comments
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Tina
I made this and after cooking for an hour at 210F it was still total liquid. Idk if the cooking temperature listed is wrong or what but I’m not sure whatto do now other than turn temp up and continue cooking to see if it firms up.
i cooked this recipe
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