Creme Brulee Tart

Super Simple

The perfect dessert to make any time of year!

This Creme Brulee Tart is made with a buttery and tender pâte sucrée crust and filled with a dreamy and decadent vanilla custard. Then, the top has brûlée'd sugar! YUM!

Total Time 4 hrs 25 mins

Serves 10

INGREDIENTS

All-Purpose Flour Powdered Sugar Baking Powder Salted Butter Large Eggs Vanilla Extract Whole Milk Heavy Cream Vanilla Bean CornStarch Granulated Sugar

1

Combine flour, sugar, and baking powder in the bowl of a food processor. Pulse to combine. Add butter, a little at a time, pulsing until combined.

2

Add egg and vanilla. Pulse until it forms a smooth dough. Turn out onto lightly floured parchment paper. Roll into a round that is ¼-inch thick.

3

Transfer dough to prepared pan. Press to remove air bubbles and to ensure dough is fitted all the way to the edges. Cut excess dough.

4

Place a sheet of parchment paper in crust. Fill with pie weights. Bake for 20 minutes. Remove pie weights. Bake an additional 10-15 minutes. 

5

In a medium bowl, stir together cornstarch and sugar. Whisk in egg yolks.

6

Combine milk, cream, and vanilla bean. Heat until mixture starts to bubble.  remove vanilla bean. Whisk hot milk mixture into egg yolk mixture, a little at a time.

7

Return custard to saucepan. Cook until thickened. Whisk in butter.

8

Spoon into cooled crust. Level filling with an offset spatula. Refrigerate until set. Sprinkle sugar evenly on top of set tart. Brûlée sugar.

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