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


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


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.


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.


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.


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. 


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


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.


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


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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