Description
A refined tart with a buttery pastry shell, silky vanilla custard filling, and a crisp caramelized sugar topping.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk, for the crust
- 1 to 2 tablespoons ice water
- 2 cups heavy cream
- 1/2 cup granulated sugar, for the custard
- 5 large egg yolks, for the custard
- 2 teaspoons vanilla bean paste
- 1/8 teaspoon fine salt
- 3 tablespoons granulated sugar, for topping
Instructions
- Preheat the oven to 375°F and place a rack in the center.
- In a mixing bowl, combine the flour, powdered sugar, and 1/4 teaspoon fine salt.
- Add the cold cubed butter and rub it into the dry ingredients until the mixture looks like coarse crumbs.
- Mix in 1 large egg yolk, then add 1 tablespoon ice water. Add the second tablespoon only if needed.
- Shape the dough into a disk, wrap it, and chill for 30 minutes.
- Roll the dough out, fit it into a 9-inch tart pan with a removable bottom, trim the edges, and prick the base with a fork.
- Line the crust with parchment paper, fill with pie weights, and blind bake for 15 minutes.
- Remove the parchment and weights, then bake for another 8 to 10 minutes until lightly golden.
- Lower the oven temperature to 300°F.
- Warm the heavy cream in a saucepan until steaming, but do not boil.
- In a bowl, whisk 5 egg yolks with 1/2 cup granulated sugar, vanilla bean paste, and 1/8 teaspoon fine salt.
- Slowly whisk the warm cream into the egg mixture, then strain through a fine-mesh sieve.
- Pour the custard into the warm tart shell and bake for 28 to 32 minutes, until the edges are set and the center gently wobbles.
- Cool at room temperature, then chill for at least 3 hours.
- Before serving, sprinkle 3 tablespoons granulated sugar evenly over the custard.
- Use a kitchen torch to caramelize the sugar until glossy and amber, then let it harden for 2 minutes before slicing.
Notes
- Strain the custard for the smoothest texture.
- Do not overbake, the center should still have a soft wobble.
- Caramelize the sugar topping right before serving for the best crackly finish.
- Wipe the knife between slices for clean presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 18g
- Sodium: 105mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 205mg
Keywords: crème brûlée tart, vanilla custard tart, caramelized sugar tart, French dessert, elegant tart recipe