This tart brings together two of my favorite worlds: the soft, rich elegance of French crème brûlée, and the rustic charm of an Italian tart.
Perfect for a refined dessert or a special occasion — and yes, that crackling sugar crust is absolutely essential. 🔥
Ingredients
For the tart crust (pasta frolla):
- 220 g all-purpose flour
- 135 g butter
- 2 egg yolks
- 90 g sugar
- A pinch of salt
For the filling:
- 4 egg yolks
- 50 g sugar
- 50 g brown sugar (for caramelizing)
- 500 ml heavy cream
- 1 sachet of vanilla powder (or a few drops of vanilla extract)
Directions
- Make the tart crust:
In a food processor, blend the flour and cold butter until sandy. Add sugar, salt, and egg yolks.
Form a smooth dough, shape into a ball, wrap in plastic, and refrigerate for 30 minutes. - Pre-bake the crust:
Roll out the dough and line a buttered tart pan with removable bottom.
Cover the dough with parchment paper and a layer of dried beans or baking weights.
Bake at 190°C (375°F) for about 25 minutes, removing the weights after 10 minutes.
Let cool completely. - Prepare the crème brûlée filling:
Whisk the egg yolks with sugar in a bowl.
In a saucepan, heat the cream with vanilla until it’s just about to boil.
Slowly pour the hot cream over the yolk mixture, whisking constantly.
Pour back into a saucepan and heat gently until slightly thickened — don’t let it boil!
It should stay soft and silky. - Assemble and caramelize:
Let the cream cool slightly, then pour it into the baked crust.
Sprinkle the surface evenly with brown sugar and caramelize using a kitchen torch.
Chill in the refrigerator for at least 2 hours before serving. The top should crack like a classic crème brûlée — perfection!
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