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Authentic French Crème Brûlée Tart Recipe

Authentic French Crème Brûlée Tart Recipe
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4.7 from 14 reviews

Indulge in the rich and creamy decadence of an Authentic French Crème Brûlée Tart. This classic dessert combines a buttery tart crust with a luscious custard filling topped with a caramelized sugar crust.

Ingredients

Units Scale

For the tart crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter (cold and cubed)
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1–2 tablespoons cold water

For the filling:

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 vanilla bean (or 1 tablespoon pure vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar

For the topping:

  • 1/4 cup granulated sugar (for caramelizing)

Instructions

  1. To make the crust: Combine flour, powdered sugar, and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, 1 tablespoon at a time, and pulse just until the dough starts to come together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan. Trim excess and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake an additional 10 minutes or until lightly golden. Cool completely.
  3. For the filling: Heat cream, milk, and scraped vanilla bean (or extract) in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk egg yolks and sugar until pale and thick. Slowly pour the hot cream mixture into the yolks, whisking constantly to temper. Strain the custard through a fine sieve into a clean bowl.
  4. Pour the custard into the cooled tart shell. Bake at 300°F (150°C) for 30–35 minutes, or until just set with a slight wobble in the center. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
  5. Before serving, sprinkle an even layer of granulated sugar over the surface and caramelize with a kitchen torch until golden and crisp. Allow the topping to cool for 1–2 minutes before slicing.

Notes

  • For best results, use a kitchen torch for caramelizing. If using your oven broiler, watch closely to avoid burning.
  • You can make the tart up to a day ahead and brûlée just before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/authentic-french-creme-brulee-tart-recipe/