Crème Brûlée Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml heavy cream</li><li class="ingredients-single-item">1 vanilla pod, split and scraped (or 2 tsp vanilla bean paste)</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">80g caster sugar, plus extra for the caramelized topping</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Culinary torch</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and cold cubed butter in a food processor (or mix by hand using your fingertips) and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and pulse briefly to combine. Beat the egg yolk with 2 tablespoons of ice-cold water and gradually add to the flour mixture while pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this will develop gluten and create a tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Remove the chilled pastry from the refrigerator and roll out on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully transfer the pastry to your tart tin, gently pressing it into the corners without stretching. Trim any excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base several times with a fork, then line with parchment paper and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake the pastry case for 15 minutes, then remove the parchment and baking beans and return to the oven for another 5-8 minutes until the base is lightly golden and cooked through. The blind baking ensures a crisp base that won't become soggy once filled with custard. Allow to cool slightly, then use a sharp knife to trim any excess pastry for a clean edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 150°C (130°C fan/gas mark 2). For the custard, pour the cream into a medium saucepan, add the vanilla seeds and pod (or vanilla bean paste), and bring to a gentle simmer over medium heat. Remove from heat just before it boils and let infuse for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the egg yolks, caster sugar, and salt until pale and slightly thickened but not foamy. Too much air in the custard will create bubbles during baking, affecting the silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the vanilla pod from the cream if used. Gradually pour the warm cream into the egg mixture, whisking constantly to combine without scrambling the eggs. Strain the mixture through a fine-mesh sieve to ensure a perfectly smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cooled tart shell on a baking sheet, then carefully pour in the custard filling, leaving about 5mm space from the top. The baking sheet makes transferring to the oven easier and catches any potential spills.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center. It should be lightly golden on top but not browned. The custard will continue to set as it cools, so it's better to slightly underbake than overbake.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set the custard. This patient waiting period is essential for developing the proper texture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, sprinkle a thin, even layer of caster sugar over the surface of the custard. Use about 2 tablespoons, tilting the tart to ensure complete coverage. Any gaps will prevent a uniform caramelized top.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Using a culinary torch, carefully caramelize the sugar by moving the flame continuously across the surface until it bubbles and turns a deep amber color. Hold the torch about 2-3cm from the surface for best results. If you don't have a torch, you can place the tart under a very hot grill/broiler for 1-2 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the caramelized sugar to cool and harden for a few minutes before serving, creating that distinctive crackling top. For the best texture contrast, serve the tart within an hour of caramelizing the top, as the sugar will gradually soften from the moisture in the custard.</li></ol>