Crème brûlée Tart

Ingredients

• 200 g Wheat flour (type 45) (All-purpose flour, sifted)
• 1 g Salt (Pinch, preferably fine salt)
• 40 ml Very cold water (Ice water to keep the dough firm)
• 500 ml Liquid cream 30% fat (Whole cream, not reduced)
• 1 Vanilla bean (Split and scrape the seeds)
• 100 g Granulated white sugar
• 4 Egg yolks (Separate the whites, keep only the yolks)
• 30 g Brown sugar (cane sugar) (For caramelizing the top)
• 100 g Dried beans (or baking beads) (Used as weights for blind baking)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, mix the flour and salt. Add the very cold water gradually (30‑50 ml) while mixing until a homogeneous dough forms. Shape into a ball, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

   Time: PT35M

2. Roll out and line the pan

   On a lightly floured surface, roll the dough into a disc slightly larger than the tart ring. Place the dough into the pan, press the edges with your fingers and trim the excess dough.

   Time: PT10M

3. Blind bake

   Prick the base with a fork, cover with parchment paper and place baking weights (dried beans). Bake for 25 minutes at 180°C.

   Time: PT25M

   Temperature: 180°C

4. Infuse the cream with vanilla

   Pour the liquid cream into a saucepan, add the split vanilla bean and its seeds. Heat over medium heat for 5 minutes without bringing to a boil.

   Time: PT5M

5. Whisk the yolks and sugar

   In a bowl, whisk the 4 egg yolks with the white sugar until the mixture lightens and becomes slightly frothy.

   Time: PT5M

6. Temper the egg‑cream mixture

   Pour the hot cream in a thin stream over the egg‑sugar mixture while whisking continuously to avoid curdling.

   Time: PT2M

7. Fill the tart shell

   Pour the liquid mixture into the pre‑baked tart shell, smooth the surface with a spatula.

   Time: PT2M

8. Final bake of the tart

   Bake the tart for 20 minutes at 160°C until the surface is lightly golden and the custard is set.

   Time: PT20M

   Temperature: 160°C

9. Caramelize the top

   Evenly sprinkle the brown sugar over the cooled surface (about 10 minutes). Use a kitchen torch or the oven broiler to melt and caramelize the sugar until a golden crust forms.

   Time: PT2M

10. Cool and serve

    Allow the tart to cool completely at room temperature, then place it in the refrigerator for at least 30 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

545

Protein

3,5 g

Carbohydrates

45 g

Fat

12,5 g

Fiber

1,3 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour, Wheat flour type 55
• Instead of Salt: Sea salt
• Instead of Liquid cream 30% fat: Heavy cream, Double cream
• Instead of Vanilla bean: Liquid vanilla extract (1 tsp)
• Instead of Granulated white sugar: Cane sugar
• Instead of Brown sugar (cane sugar): Raw sugar, Whole cane sugar
• Instead of Dried beans (or baking beads): Rice, Ceramic beads

Equipment Needed

• Kitchen scale
• Mixing bowl
• Rolling pin
• Tart ring (23 cm)
• Parchment paper
• Baking weights (dried beans or beads)
• Saucepan
• Whisk
• Silicone spatula
• Kitchen torch or oven broiler
• Oven

Critical Steps — Do Not Skip

• Dough resting (30 min)
• Blind bake to avoid soggy crust
• Temper the hot cream with egg yolks
• Caramelizing the sugar without burning it

Chef Tips from the Video

• Scrape the vanilla bean seeds directly into the saucepan for an intense flavor.
• Use parchment paper cut slightly larger than the pan to ease removal of the weights.
• Let the tart rest in the refrigerator after caramelizing so the caramel hardens.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered, for up to 3 days.

Freezer: Not recommended; the caramel texture deteriorates.

Room temperature: Consume within 2 hours of caramelizing.

Make-Ahead Tips

• Prepare the dough and blind bake it the day before, keep refrigerated.
• The crème brûlée can be made 24 h ahead and refrigerated before pouring into the tart shell.
• Caramelize the sugar just before serving to keep the crunch.