Yield: one 9-inch tart
“Back to Baking”, pp. 109
The other day I had a lot of cream in my fridge and was looking for a recipe that would allow me to use it up. I found this recipe and thought that it sounded delicious – crème brûlée in the form of a tart, so more portions?! I’m in! I was not disappointed with this recipe. The vanilla flavour is very present but does not overwhelm the caramel crème brûlée flavour, rather, they are in perfect harmony. The texture of the tart itself is very pleasant and soft, and with the added crunch of the crème brûlée it is very pleasant. We found that this tart makes for a perfect late night snack! Definitely recommend.
- 1 recipe Sable Tart Shell, baked and cooled
- 5 egg yolks
- 1 egg
- ⅓ cup + ¼ cup sugar
- 1 vanilla bean or 1 tablespoon vanilla extract
- 2 cups whipping cream
- Preheat oven to 300°F. Place the tray containing the baked and cooled tart shell on a baking tray lined with parchment or foil.
- Whisk the egg yolks, whole egg and ⅓ cup sugar together.
- Scrape the seeds of the vanilla bean into the egg mixture and whisk them in. If using vanilla extract, whisk it in the egg mixture.
- Pour in the whipping cream while whisking the eggs. Pour this carefully into the pastry shell and use a paper towel to dab away any air bubbles that are on the surface of the custard.
- Carefully carry the baking tray to the oven and place it on the centre shelf. Place a dish filled with 1 ½ cups of boiling water near the tart pan. It can be placed below, above or besides the tart pan.
- Bake the tart for 40 minutes, until the tart is set but about 3 inches in the centre still have a little jiggle. Cool the tart to room temperature before chilling it in the pan for at least 2 hours.
- When you are ready to serve that tart, sprinkle the remaining ¼ cup of sugar evenly over the top of the tart. Use a butane kitchen torch to carefully melt and then caramelize this sugar. Once it cools for 1 minute, it will be crunchy.