Best 9 Crème Brûlée Tart Recipes

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Indulge in the delectable Crème Brûlée Tart, a symphony of creamy custard encased in a crisp, caramelized sugar crust. This classic French dessert combines velvety smooth custard with a delightful textural contrast, making it a timeless favorite. Our collection of recipes offers a variety of takes on this iconic tart, from the traditional to the innovative. Embark on a culinary journey with our curated selection, ranging from the classic Vanilla Crème Brûlée Tart to unique variations like the Chocolate Crème Brûlée Tart and the Earl Grey Crème Brûlée Tart. Each recipe provides detailed instructions and helpful tips to ensure a perfect result. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you towards creating an unforgettable crème brûlée tart that will impress your family and friends.

Let's cook with our recipes!

CRèME BRûLéE TART



Crème Brûlée Tart image

More than 30 years ago, Michael McCarty opened Michael’s, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.

Provided by Melissa Roberts

Categories     Egg     Dessert     Bake     Anniversary     Birthday     Engagement Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 18

For tart shell:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water
For custard filling:
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt
Equipment:
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom
pie weights or dried beans
a small blowtorch

Steps:

  • Make tart shell:
  • Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
  • Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
  • Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
  • Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
  • Remove tart shell from oven and reduce temperature to 300°F.
  • Make filling:
  • While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
  • Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
  • Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
  • Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Broil     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
  • For filling:
  • Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

CRèME BRûLéE TART



Crème Brûlée Tart image

Crème brûlée isn't exclusive to fancy restaurants-not when you have this recipe in your kitchen. Using a simple list of ingredients-we're talking, eggs, vanilla, sugar and cream-you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don't worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don't wait for a special dinner out to indulge in crème brûlée; you're perfectly capable of making this dessert even on a whim, and we'll walk you through every step of the process.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 12

Number Of Ingredients 13

1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 egg yolks
1 egg
3 tablespoons sugar
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons sugar

Steps:

  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
  • Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
  • Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
  • Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
  • Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

LEMON CREME BRULEE TART



Lemon Creme Brulee Tart image

If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.

Provided by MarieRynr

Categories     Dessert

Time 5h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 cup powdered sugar
1 pinch salt
6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
4 teaspoons chilled whipping cream (or more)
1 egg white, beaten to blend
3/4 cup sugar, plus
2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon zest (packed)
lemon slice (to garnish) (optional)

Steps:

  • For crust: Combine flour, sugar and salt in processor.
  • Blend 5 seconds.
  • Using on/off turns, blend in butter until coarse meal forms.
  • Add 4 teaspoons cream.
  • Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap and chill at least 2 hours.
  • Preheat oven to 350°F.
  • Roll out dough on floured surface to 12-inch round.
  • Transfer to 9-inch diameter tart pan with removable bottom.
  • Roll overhand in, pressing to form double thick sides.
  • Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
  • Brush inside of hot crust twice with egg white.
  • Maintain oven temperature.
  • For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
  • Mix in lemon juice and lemon peel.
  • Pour filling into warm crust.
  • Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
  • Cool completely about 1 hour.
  • Preheat broiler.
  • Place tart on baking sheet.
  • Cover edge of crust with foil to prevent burning.
  • Sprinkle tart with 2 tablespoons sugar.
  • Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
  • Transfer tart to rack.
  • Cool until topping is crisp, about 1 hour.
  • Push tart bottom up, releasing tart.
  • Place on platter, garnish with lemon slices, if desired, and serve.

CREME BRULEE TART



Creme Brulee Tart image

Provided by Food Network

Categories     dessert

Time 1h33m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 pound puff pastry
1/2 to 3/4 cup fruit, such as sliced strawberries, apricots, ripe pears, raspberries, or blueberries (a mixture is nice)
Creme Brulee, recipe follows
1/4 cup sugar
6 egg yolks
1/2 cup sugar
3 cups heavy cream
1 vanilla bean, split
7 tablespoons unsalted butter, softened

Steps:

  • Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.
  • Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.
  • Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.
  • In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.
  • Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.
  • When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

LEMON CREME BRULEE TART



Lemon Creme Brulee Tart image

This recipe is in honor of my dear friend Marlyse. She loved lemon bars and creme brulee -- this recipe is a good combination.

Provided by Cathy Gillespie

Categories     Fruit Desserts

Time 4h15m

Number Of Ingredients 14

CRUST
1 c all purpose flour
1/4 c powdered sugar
pinch salt
6 Tbsp unsalted butter, chilled, cut into 1/2" cubes
4 tsp whipping cream, chilled
1 egg white, to blend
FILLING
3/4 c sugar, plus 2 tbs
3/4 c whipping cream
4 large egg yolks
2 large eggs
1/2 c fresh lemon juice
1 Tbsp lemon zest, finely grated, packed

Steps:

  • 1. Crust: combine flour, sugar and salt in processor; blend 5 seconds. Blend in butter until course meal forms. Add 4 tsp cream, blend until moist clumps form, adding more cream by teaspoonfuls, if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.,
  • 2. Preheat oven 350. Roll out dough on floured surface to 12" round. Transfer to 9" tart pan with removable bottom. Fold overhang in, pressing to form double thick sides. Bake about 18 minutes, until golden, pressing with back of fork if crust bubbles. Brush inside the crust twice with egg white. Maintain oven temp.
  • 3. Filling: Whisk 3/4 cup sugar, cream, yolk and eggs in bowl to blend well. Mix in lemon juice & lemon zest. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • 4. Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil. Sprinkle tart with remaining sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • 5. Push tart pan bottom up, remove tart. Place on platter, serve.

CHOCOLATE AND BLACKBERRY TART CREME BRULEE



Chocolate and Blackberry Tart Creme Brulee image

Got my little Brulee book out today as we are having friends in for dinner on Saturday.I am making my classic Brulee but came across this recipe but have not tried it. All the recipes in it were excellent so hope someone gives it a try and let me know...first time ever posting a recipe without trying it out!! Is this even...

Provided by Doreen Fish

Categories     Fruit Desserts

Number Of Ingredients 9

1 9 inch tart pan lined with a basic pie crust
6 egg yolks
6 Tbsp sugar
2 c whipping cream
1 c sour cream
1 tsp vanilla
3 oz bittersweet chocolate
2 c blackberries
1/4 c sugar (for top)

Steps:

  • 1. Line crust with foil or wax paper and fill with beans or rice to keep crust from puffing up. Bake crust 8-10 mins in 400 degree oven.Remove foil and beans and continue baking for about 12 mins till golden brown.Cool In a large bowl, whisk together egg yolks,sugar, cream, sour cream and vanilla.Transfer to the top of a double boiler or a heat proof bowl set over a pan of simmering water. Cook stirring constantly till custard thickens, about 30 mins. When custard is thick enough to coat the back of a wooden spoon, remove from heat and strain into a large clean bowl.The custard will thicken as it cools.Keep custard chilled until ready to use. Melt chocolate and spread over the baked crust.Cover with berries.Top with cooled custard, smoothing with back of a spoon. When ready to serve sift sugar over entire top. With a little propane torch....Yes!! I have one and love it.....melt the sugar . It can be done under a broiler too although I have never done my Brulee this way. Chill a few minutes before serving.
  • 2. Serve with fresh blackberries on the side.

CREME BRULEE TART RECIPE - (4.5/5)



Creme Brulee Tart Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 14

TART SHELL:
1 1/4 cups flour
2 tablespoons flour
1/4 teaspoon salt
1 stick (8-tablespoons) cold butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water
CUSTARD FILLING:
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt

Steps:

  • Tart shell: Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea sized lumps of butter. Add 3 tablespoons water and stir into flour until incorporated. Gently squeeze a small handful of dough. If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring with each addition. Do not overwork dough or pastry will be tough. Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch dish. Chill dough, wrapped in plastic, until firm, at least 30 minutes. Roll out dough onto a floured surface with a floured pin into a 13-inch round. Fit dough into tart pan and fold overhand inward to reinforce side. Chill until firm, about 30 minutes. Lightly prick bottom of shell all over with fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes. Carefully remove weights and parchment and bake until golden, 10 to 15 minutes more. Remove tart from oven and reduce temperature to 300°F. Filling: While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then steep off heat 30 minutes. Whisk together yolks, whole egg, 6 tablespoons sugar, and salt, then whisk into cream mixture until smooth. Strain through a fine mesh sieve. Put tart shell in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes. Remove tart and cool on rack 30 minutes. Remove side of pan and cool to room temperature for 1 hour or more. Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

PEACH CRèME BRûLéE TART RECIPE - (4/5)



Peach Crème Brûlée Tart Recipe - (4/5) image

Provided by MaryEllen

Number Of Ingredients 9

1/2 (15-ounce) package refrigerated pie dough
1/4 cup sugar
3 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 (4-inch) piece vanilla bean, split lengthwise
1 large egg, lightly beaten
2 cups sliced ripe peeled peaches
1/3 cup sugar

Steps:

  • Preheat oven to 450F. Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450F for 10 minutes or until lightly browned. Cool completely on a wire rack. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Yield: 8 servings. CALORIES 247 (32% from fat); FAT 8.8g (sat 3.7g,mono 3.7g,poly 1g); IRON 0.3mg; CHOLESTEROL 36mg; CALCIUM 80mg; CARBOHYDRATE 37.9g; SODIUM 175mg; PROTEIN 4.5g; FIBER 0.9g

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the crème brûlée tart will be. Use fresh cream, eggs, and vanilla extract.
  • Make sure the custard is cooked properly: The custard should be cooked until it is just set. If it is overcooked, it will be rubbery.
  • Let the custard chill completely before torching the sugar: This will help prevent the sugar from burning.
  • Use a kitchen torch to brûlée the sugar: A kitchen torch is the best way to get a nice, even caramelization.
  • Serve the crème brûlée tart immediately: The crème brûlée tart is best served immediately after it is made.

Conclusion:

The crème brûlée tart is a classic French dessert that is sure to impress your guests. It is a delicious and elegant dessert that is perfect for any occasion. With a little planning and effort, you can easily make this dessert at home.

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