Description
This Authentic French Crème Brûlée Tart combines a crisp, buttery tart crust with a rich, creamy vanilla custard filling, topped with a perfectly caramelized sugar crust. A classic French dessert that offers the beloved flavors of crème brûlée in a delightful tart form, perfect for elegant dinner parties or special occasions.
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 flour and powdered sugar. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then pulse until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Preheat and Prepare the Tart Shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and gently press it into a 9-inch tart pan with a removable bottom. Use a fork to prick the base of the tart to prevent bubbling during baking.
- Bake the Tart Shell: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to blind bake. Then remove the weights and parchment and bake for an additional 5-7 minutes until the crust is lightly golden and fully set. Remove from oven and allow it to cool completely.
- Prepare the Custard: In a saucepan, heat the heavy cream with the split vanilla bean and scraped seeds until just begins to simmer. Remove from heat and let the vanilla infuse into the cream for 15 minutes. Then remove and discard the vanilla bean pod.
- Whisk the Custard: In a mixing bowl, whisk together the five egg yolks and granulated sugar until pale, thick, and slightly fluffy. Gradually whisk the warm vanilla-infused cream into the egg yolk mixture to temper the eggs and combine smoothly.
- Assemble the Tart: Pour the prepared custard filling into the cooled tart shell. Place the tart pan into a larger baking dish and pour hot water into the outer dish to come halfway up the tart sides, creating a water bath for gentle, even baking.
- Bake the Tart: Bake in the preheated oven at 325°F (160°C) for 35-40 minutes, or until the custard is mostly set but still has a slight wobble in the center. Remove from the oven and let it cool completely to room temperature.
- Chill the Tart: Refrigerate the tart for at least 2 hours to fully set the custard before serving.
- Caramelize the Sugar: Just before serving, evenly sprinkle a thin layer of granulated sugar over the chilled custard surface. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Allow the caramelized sugar to harden for about one minute, then slice and serve immediately.
Notes
- For a smoother crust, ensure the cold butter is cubed and well-chilled before pulsing with flour and sugar.
- If you don’t have a vanilla bean, high-quality pure vanilla extract can be substituted, added during cream heating.
- Use a kitchen torch for best caramelization results; alternatively, broil briefly watching carefully to prevent burning.
- The water bath helps to cook the custard evenly and prevent cracking.
- Allow the tart to chill thoroughly for the best texture and flavor contrast with the caramelized sugar.
- Store leftovers covered in the refrigerator and consume within 2 days for freshness.
