CRèME BRûLéE TART
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
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
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Majedul Babu
[email protected]I'm not a big fan of crème brûlée, but this tart was surprisingly good. The custard filling was light and fluffy, and the caramelized sugar topping added a nice touch of sweetness.
Phoebe Bateman
[email protected]This is the best crème brûlée tart I've ever had! The custard filling is so smooth and creamy, and the caramelized sugar topping is the perfect finishing touch.
Ola Yinka
[email protected]This tart was a bit too sweet for my taste, but it was still good.
Kareem Sutherland
[email protected]I love the combination of the creamy custard filling and the caramelized sugar topping. It's the perfect balance of sweet and savory.
April Binkerd
[email protected]This tart is so rich and decadent, it's the perfect dessert for a special occasion.
Namik gjurra
[email protected]I'm not sure what I did wrong, but my tart didn't turn out at all. The crust was burnt and the custard filling was curdled.
Omodasola Opeyemi
[email protected]This was the first time I've ever made crème brûlée and it turned out great! Thanks for the recipe!
Hamza bashir Mughal 2
[email protected]I've made this tart twice now and it's always a hit! It's the perfect dessert for a special occasion.
Maryam Halai
[email protected]This tart was a disaster! The crust was too thick and the custard filling was too thin. I ended up throwing the whole thing away.
Neha Lutchumon
[email protected]The custard filling was a bit too runny for my taste, but the flavor was still good. I think I'll try baking it for a few minutes longer next time.
Ganat Agechaa
[email protected]This recipe was easy to follow and the tart turned out beautifully. I served it to my friends and they all loved it!
YL Jefferson
[email protected]I'm not a huge fan of crème brûlée, but this tart was amazing! The filling was so smooth and creamy, and the caramelized sugar topping was the perfect touch.
Alhassan Samha
[email protected]This tart was a bit more work than I expected, but it was worth it! The end result was absolutely delicious.
Sophia Dipuo
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to use a slightly deeper dish, as the custard did bubble up a bit while baking.
Dayli Lopez
[email protected]This crème brûlée tart was a delightful treat! The custard filling was rich and creamy, with a perfectly caramelized sugar topping. The crust was flaky and buttery, and held everything together perfectly.