Vanilla Crème Brûlée Tart

Method14 steps · about 3 hr 45 min

1. 1

   Step 1: Mix all 100 g softened, cubed butter (100 g) with the 200 g flour and pinch of salt until crumbly.

   Uses 100 g butter, softened and cubed · 200 g flour for the pastry · 1 pinch salt

2. 2

   Step 2: Add the whole medium egg (1) to the pastry crumbs and mix gently just until the dough comes together.

   Uses All crumbs from step 1 · 1 medium egg for the pastry

3. 3

   Step 3: Bring the actual pastry dough into a ball, cover and refrigerate for about 20 minutes before rolling. This route uses the refrigerator chill.

   Chill shortbread dough · 20 minUses All pastry dough from step 2

4. 4

   Step 4: Preheat the oven to 300°F (about 150°C). Arrange six 3-inch (about 7.6 cm) baking rings on a lined baking tray for the selected small-tart route.

5. 5

   Step 5: Roll the chilled dough thinly enough to make delicate crusts but thick enough to handle without tearing. Line the bottoms and sides of the six baking rings, distributing the actual dough across them, and lightly prick the pastry bases with a fork.

   Uses All chilled dough from step 3, distributed across six pastry cases

6. 6

   Step 6: Bake the six unfilled pastry cases at 300°F (about 150°C) for about 10 minutes. They will still be pale and partly cooked; the longer filling bake follows.

   Partly bake pastry cases · 10 minUses All six pastry cases lined in step 5

7. 7

   Step 7: Remove the partly baked cases from the oven and brush a thin layer of the egg white over their interiors to help seal the pastry. Use only the actual amount needed from the one-white supply and leave any remainder unused.

   Uses All six partly baked cases from step 6 · Actual thin brushing draw from the one-egg-white supply

8. 8

   Step 8: Heat all 250 ml milk with the split vanilla pod and its scraped seeds until the milk reaches a boil.

   Uses 250 ml milk · 1 vanilla bean, split with seeds scraped

9. 9

   Step 9: Remove the vanilla milk from the heat, remove the spent pod while keeping the seeds in the milk, and stir in all 250 ml cold heavy cream. Allow the mixture to become warm rather than scalding before adding the yolks.

   Uses All vanilla milk from step 8, with spent pod removed · 250 ml heavy cream, 35% fat, cold

10. 10

    Step 10: In a separate bowl, beat all five egg yolks with the full 100 g custard sugar. Gradually whisk the warm vanilla-milk-and-cream mixture into this beaten yolk mixture, keeping it moving to avoid scrambling.

    Uses All vanilla cream mixture from step 9 · 5 egg yolks for the custard · 100 g sugar for the custard

11. 11

    Step 11: Stir the combined vanilla custard until smooth and homogeneous, with no streaks of yolk mixture.

    Uses All custard combined in step 10

12. 12

    Step 12: Divide the actual smooth vanilla custard among the six egg-white-brushed pastry cases. Bake at 300°F (about 150°C), checking at 40 minutes and continuing through about 45 minutes or as needed. The pastry should be cooked and the custard set at the edges with a gentle central wobble rather than liquid filling. Check the center of the custards for at least 160°F (71°C); continue baking until cooked through.

    Bake vanilla custard tarts · 45 minUses All six brushed cases from step 7 · All smooth custard from step 11

13. 13

    Step 13: Let the strongest heat dissipate from the baked tarts and refrigerate promptly. Chill for at least 2 hours until completely cold before finishing the tops.

    Chill vanilla custard tarts · 120 minUses All six baked tarts from step 12

14. 14

    Step 14: Sprinkle each cold custard with a thin, even layer from the separate extra sugar supply. Use a kitchen torch to caramelize the sugar, moving the flame so the tops color without burning, and serve.

    Uses All six chilled tarts from step 13 · Actual extra sugar used for thin caramel tops