Crème brûlée tart: a step-by-step refined dessert

Dessert
Easy
1 h 50 m
447 Kcal

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
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 1Line the tart pan with the pie crust and prick it with a fork. Bake for 20 minutes at 350°F (180°C).
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 2Bring 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).
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 3Mix the sugar with the egg yolks. Then add the cream while whisking. Pour this mixture into the baked tart shell.
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 4Bake for 1 hour at 210°F (100°C). Once cooled, refrigerate the tart for at least 1 night (or 12 hours).
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 5Sprinkle the tart with brown sugar.
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 6Caramelize the top using a kitchen torch or by placing the tart under your oven broiler for about 5 minutes.
  • Crème brûlée tart: a step-by-step refined dessert - Preparation step 7And there you have it, your crème brûlée tart is ready!

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Observations

The tart crust: it must be fully baked, it will not cook during the cream baking.

Nutrition

for 1 serving / for 100 g
Calories: 447Kcal
  • Carbo: 32.2g
  • Total fat: 32.5g
  • Saturated fat: 17.6g
  • Proteins: 5.9g
  • Fibers: 0.3g
  • Sugar: 15.3g
  • ProPoints: 12
  • SmartPoints: 20
Nutritional information for 1 serving (120g)
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Comments

Rate this recipe:
1/5, 1 vote(s) 1 comment

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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