Crème Brulee Tart
Take crème brûlée to another level. The addition of the crunchy butter crust makes crème brûlée tart one show-stopping dessert!Yield: 6-mini tarts (4.75inch diameter) or one 9.5-inch tart
Servings: 12
Calories: 334kcal
Ingredients
Crust (Tart Shell):
- ½ cup unsalted butter, softened (113 g)
- ¼ cup granulated sugar (50 g)
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 large egg yolk
- 1 ½ cup all purpose flour (195 g)
Creme Filling:
- 1 ¾ cup heavy cream
- ¼ cup whole milk or 2% milk
- 4 large egg yolks
- ⅓ cup granulated sugar (68 g)
- 1 Tablespoon corn starch
- 1 ½ teaspoon pure vanilla extract
Sugar Topping:
- 6 Tbsp superfine sugar* (70 g) or granulated sugar
Instructions
Crust:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and salt until smooth. Scrape down sides of the bowl as needed to ensure even creaming.
- Add vanilla and egg yolk. Mix on medium speed until thoroughly incorporated.
- Add all the flour. Mix on low speed until dough is crumbly, about 30-45 seconds.
- Dump crumbly mixture onto a clean work surface. Press crumbs together until it forms a cohesive dough. Press dough into a rectangle about 1/2-inch thick. Wrap tightly in plastic wrap and chill in the fridge for at least 30 minutes, or up to overnight.
- Preheat oven to 375°F. Place dough on a lightly floured work surface. Divide dough into 6 equal parts.
- Working with once piece at a time, roll dough out into an even layer about 1/4-inch thick. Gently lift and place dough into the tart pan. Using your fingertips, press the dough against the sides and bottom of the pan. Use a knife or mini offset spatula to trim the overhang over the edge of the pan. Repeat with remaining dough pieces.*If dough is too cold, it will be difficult to roll out. Let rest at room temperature for 10-15 minutes to warm up.*If dough happens to tear while lining the tart pan, simply repair the tear by pressing additional dough into the hole.
- Use the tines of a fork to dock holes on the bottom of the lined tart pans. Bake in preheated oven for 16-18 minutes until dough is golden brown throughout. Cool crust in pan. Set aside while you make filling.
Filling:
- Pour cream and milk into a heavy bottomed sauce pot. Set over medium heat and bring to a simmer. Stir occasionally to make sure milk does not burn along the sides or bottom of pot.
- Meanwhile, whisk together sugar and cornstarch. Add egg yolks. Whisk until well combined. Add a few tablespoons of warming cream-milk to loosen mixture and whisk until smooth.
- Once the cream-milk is simmering, reduce heat to low. Slowly add about 1/4 cup of the hot liquid into the egg mixture. Whisk constantly to distribute heat. Continue to temper the egg mixture by continuing to add 1/4 cup of hot liquid at a time until only a few tablespoons of liquid remain in the pot.
- Pour all the egg-milk mixture back into the sauce pot. Use a spatula to stir mixture together. Continue to heat over low heat until mixture has reached temperature of 170° to 180°F (77° to 82°C) and has thickened to nappe (meaning when a finger is run across the back of the spatula, it leaves a well-defined track).
- Remove from heat and stir in vanilla. Immediately pour mixture through a strainer. Let cool slightly, about 5 minutes. Then, pour into baked tart shells.
- Place assembled tarts in the fridge uncovered for at least 3 hours until completely cooled and filling has set.
Topping:
- When ready to serve, remove chilled tarts from the fridge. Sprinkle about 2 tsp of superfine sugar over the top. Gently rotate tart around to ensure sugar is evenly distributed.
- Using a kitchen torch, use circular sweeping motion to melt and caramelize the sugar. Continue to heat the sugar until a nice golden crust has formed. Let sugar cool slightly before serving.
Notes
Ingredient Notes:
- Use heavy cream, heavy whipping cream, or whipping cream.
- Superfine sugar is often labeled as caster sugar, baker's sugar, or ultrafine sugar. Use a food processor with a metal blade to make homemade superfine sugar.
- Superfine sugar melts quicker than granulated sugar.
Nutrition
Calories: 334kcal, Carbohydrates: 30g, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 137mg, Sodium: 65mg, Potassium: 69mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 857IU, Vitamin C: 0.2mg, Calcium: 43mg, Iron: 1mg