Smoked Vanilla Bean Crème Brûlée Tarts with Gold Leaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry shells:</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 icing 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">¼ tsp salt</li><li class="ingredients-single-item">For the smoked vanilla custard:</li><li class="ingredients-single-item">500ml heavy cream</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">2 vanilla beans, split and seeds scraped</li><li class="ingredients-single-item">2g applewood or cherrywood chips (for smoking)</li><li class="ingredients-single-item">For the brûlée topping:</li><li class="ingredients-single-item">6 tbsp granulated sugar</li><li class="ingredients-single-item">6 small pieces edible gold leaf</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">6 x 10cm tart tins with removable bottoms</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Kitchen torch</li><li class="equipment-single-item">Smoking gun with wood chips (or alternative smoking method)</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Small artist's brush (for gold leaf application)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs (this creates a flaky texture by keeping the butter from fully incorporating). Add the egg yolk and just enough ice water to bring the dough together when pinched. The cold ingredients prevent gluten development, ensuring tender pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and gently form into a disc without overworking. Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter, which will help prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll the chilled pastry to about 3mm thickness. Cut circles slightly larger than your tart tins and carefully line each tin, pressing the dough into the fluted edges. Trim excess dough and prick the bases with a fork. Return to the refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line each tart shell with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the shells are golden and fully cooked. Cool completely on a wire rack while you prepare the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard, pour the cream into a heavy-bottomed saucepan. Add the split vanilla pods and scraped seeds. Heat gently until just below simmering point (about 80°C on a thermometer). Remove from heat, cover, and let steep for 20 minutes to infuse the vanilla flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Meanwhile, in a mixing bowl, whisk the egg yolks and sugar until pale and slightly thickened but not foamy (overmixing can incorporate too much air, resulting in a less silky texture). The goal is to dissolve the sugar while gently incorporating it with the yolks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using your smoking gun or alternative smoking method, place the wood chips in the smoking chamber and follow manufacturer's instructions. Place the warm cream mixture in a deep container and direct the smoke into the cream. Cover immediately with cling film and let stand for 5-10 minutes to infuse the smoky flavor. The intensity of smoke will depend on your preference – start with less as you can always add more.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently reheat the smoked cream if needed, then gradually pour it into the egg mixture while whisking constantly. This tempering process prevents the eggs from curdling. Remove the vanilla pods and strain the mixture through a fine mesh sieve to ensure a perfectly smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat oven to 150°C. Place the cooled tart shells on a baking tray and carefully pour the custard mixture into each shell, filling to just below the rim. Bake for 20-25 minutes until the custard is set but still has a slight wobble in the center (internal temperature around 80°C). The custard will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tarts to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set the custard and develop the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, sprinkle each tart evenly with 1 tablespoon of sugar, ensuring it covers the entire surface. Using a kitchen torch, caramelize the sugar with steady, circular movements until it bubbles and turns a deep amber color. Keep the torch moving to prevent burning. Let the caramelized sugar cool and harden for about 1 minute, forming that signature crackable top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the final touch, carefully place a small piece of gold leaf on each tart using a small, dry brush or the tip of a knife. The gold leaf is incredibly delicate, so work in a draft-free area. Let the tarts stand for 5 minutes before serving to allow the caramelized sugar to set completely.</li></ol>