CREME BRULEE TART RECIPE - (4.5/5)
Provided by Chez_Alexander
Number Of Ingredients 14
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.
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Amy Alderson
[email protected]This tart is a bit too sweet for my taste, but it's still good. I think I'll try using less sugar next time.
Asad Asas
[email protected]This was the perfect dessert for my dinner party. It was elegant and delicious, and everyone loved it. I'll definitely be making this tart again.
Elephant Gaming
[email protected]This tart was a bit too time-consuming to make. I think I'll try a different recipe next time.
Henryk Henryuganda
[email protected]I thought this tart was amazing! The custard filling was so creamy and rich, and the caramelized sugar topping was the perfect finishing touch. I'll definitely be making this tart again soon.
Udbhav Verma
[email protected]This tart was a bit too expensive to make. I think I'll try a different recipe next time.
Kaif Ali
[email protected]I'm a professional pastry chef, and I can say that this is a great recipe for a crème brûlée tart. The custard filling is smooth and creamy, and the caramelized sugar topping is perfect. I highly recommend this recipe!
Rashal Khan rk
[email protected]This was my first time making a crème brûlée tart, and it turned out great! The instructions were easy to follow and the results were delicious. I'm definitely going to make this tart again.
brennan bendimire
[email protected]I thought this tart was just okay. The custard filling was a bit bland and the crust was a bit too thick. I've had better crème brûlée tarts before.
CALIFORNIA SHARK!
[email protected]This tart was a bit too difficult to make for me. I think I'll stick to simpler desserts in the future.
Lunatic Fringe
[email protected]I'm not a big fan of crème brûlée, but I thought this tart was pretty good. The crust was nice and flaky, and the custard filling was creamy and rich. I especially liked the caramelized sugar topping.
MOHAMMAD HAFEEZ
[email protected]This tart was a hit at my party! Everyone loved the creamy custard filling and the caramelized sugar topping. It was the perfect dessert to end a special meal.
Maanii Sheikh
[email protected]Overall, this is a great recipe for a classic crème brûlée tart. It's easy to make and the results are always delicious. I highly recommend it!
Moh Tec
[email protected]The custard filling was a bit runny, but the flavor was still good. I think I'll try baking it for a few minutes longer next time.
Anta Akter
[email protected]This tart was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
MzJocelyn Groves24
[email protected]I've made this crème brûlée tart several times now, and it always turns out perfectly. The instructions are easy to follow and the results are always delicious. My friends and family love it!
Jeevan Bhandari
[email protected]This crème brûlée tart was a delightful treat! The custard filling was rich and creamy, with a perfectly caramelized sugar topping. The tart crust was flaky and buttery, providing the perfect base for the custard. I highly recommend this recipe to an