Vanilla Crème Brûlée Tart
This vanilla crème brûlée tart is a classic – imagine a custard tart with a soft centre, topped with a thin caramel coating.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Stand mixer
- Tart ring
- Kitchen torch
- Microplane
- Silicone baking mat
- Rolling pin
- Pastry brush
- Bread knife
- Oven
- Freezer
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Fork
- Baking sheet
- Plastic wrap
- Parchment paper
- Chef's knife
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
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