Description
This Authentic French Crème Brûlée Tart combines a buttery, flaky tart crust with a smooth, rich vanilla custard filling, topped with a crisp caramelized sugar layer. Perfect for an elegant dessert, this recipe offers a classic French twist that is sure to impress with its creamy texture and satisfying crunch.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
Custard Filling
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
Topping
- Extra granulated sugar for caramelizing
Instructions
- Make the Tart Crust: In a food processor, combine the flour and powdered sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat and Prepare the Tart Shell: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough and press it into a 9-inch tart pan with a removable bottom. Prick the base with a fork to prevent bubbling.
- Bake the Tart Shell: Line the tart with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for 5-7 minutes until the crust is lightly golden. Allow to cool completely.
- Prepare the Custard: In a saucepan, heat the heavy cream with the split vanilla bean and seeds until it just begins to simmer. Remove from heat and allow the vanilla to infuse for 15 minutes. Remove and discard the vanilla pod.
- Whisk the Custard: In a bowl, whisk together the egg yolks and sugar until pale and thick. Slowly whisk in the warm cream mixture to combine thoroughly.
- Assemble the Tart: Pour the custard into the cooled tart shell. Place the tart pan in a larger baking dish and add hot water halfway up the sides to create a water bath for gentle, even cooking.
- Bake the Tart: Bake at 325°F (160°C) for 35-40 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the oven and let cool completely.
- Chill the Tart: Refrigerate the tart for at least 2 hours to set the custard fully.
- Caramelize the Sugar: Just before serving, sprinkle an even, thin layer of granulated sugar over the surface. Using a kitchen torch, caramelize the sugar until golden and crisp. Allow the sugar to harden for about a minute, then slice and serve.
Notes
- Ensure the butter is cold when making the crust for a flaky texture.
- If you don’t have a vanilla bean, use pure vanilla extract for the custard.
- Use a kitchen torch to caramelize the sugar for the best crisp, crackling top.
- Make sure to bake the tart in a water bath to prevent cracking and ensure even cooking.
- The tart can be prepared a day ahead and chilled before caramelizing the sugar just prior to serving.
