Vanilla Crème Brûlée Tart – Matt Adlard

Ingredients

• 100 g Unsalted Butter, Cold & Cubed
• 70 g Icing/Powdered Sugar
• 1 g Fine Sea Salt
• 50 g Egg Yolks
• 200 g Plain/All-Purpose Flour
• 20 g Egg Yolk
• 5 g Double/Heavy Cream
• 500 g Double/Heavy Cream
• 125 g Whole Milk
• 1 Fresh Vanilla Pod
• 180 g Egg Yolks
• 90 g Caster/White Sugar
• Caster/White Sugar or Icing Sugar To Finish
• Blow Torch
• 20cm Tart Ring
• Microplane
• Perforated Mat
• Perforated Tray
• Small Serrated Knife