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Crème Brûlée Tart

by Nick Makrides
Slice of Creme Brulee Tart with spoon-full taken out

This gorgeous Crème Brûlée Tart is everything you love about the classic French dessert but encased in a buttery tart crust. Silky smooth egg custard topped with a thin and crispy layer of toffee. This dessert is creamy and delicious and will be ready to slice up in no time! Hear that crack as you slice into the toffee? Satisfying right?

Nicks favourite thing…

This creamy tart is so yum! I love how delicate and perfectly set the filling is. And those little vanilla bean specs are so cute. But above all I love how the toffee is so thin and crispy. The flavor is so good and contrast so well to the creamy and soft filling!

Birds eye shot of Creme Brulee Tart

What does it taste like?

The sweet tart shell is like shortcrust pastry. Perfectly delicate but not crumbly. The filling is speckled with thousands of vanilla beans and make the filling so indulgent. The filling is soft and perfectly set. The toffee on top is thin, caramelised toffee and gives you that satisfying crispy crackle when slicing into it!

What are the ingredients I need?

Ingredients image for Creme Brulee Tart

All-purpose flour – also known as plain flour.

Powdered sugar – also known as icing sugar.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Unsalted butter – make sure it’s cold and cube it to give it a head start.

Eggs – I used large eggs.

Milk – I used cows milk.

Heavy cream – this is the type of cream you use for whipping.

Brown sugar – light or dark is fine.

Vanilla bean paste – a vanilla bean that’s been scraped and added to the milk would work as well.

Caster sugar – also known as superfine sugar.

Let’s go through each step.

Crust

Sweet Tart Overhead shot

Instructional image for Creme Brulee Tart 01

  1. Add the flour, vanilla extract and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine.
  2. Next, add the butter and pulse until you reach lentil sized pieces.

Instructional image for Creme Brulee Tart 02

  1. Add the egg yolks and blitz until small clumps of dough form.
  2. Turn the crumbly mixture out your workbench and bunch it together (without kneading).

Instructional image for Creme Brulee Tart 03

  1. Form a rough disc shape and then wrap in plastic. Chill for 60 minutes in the fridge.
  2. Preheat your oven to 180°C / 355°F. Dust your workbench with flour

Instructional image for Creme Brulee Tart 04

  1. Use a rolling pin to roll out to 14 inches wide.
  2. Carefully roll over the rolling pin and then transfer

Instructional image for Creme Brulee Tart 05

  1. Unroll over a 9-inch tart tin with removable bottom.
  2. Carefully lift the dough over the tart to allow it to naturally fall into the corns of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven.

Instructional image for Creme Brulee Tart 06

Close up of Sweet Tart Recipe

  1. Use the rolling pin to cut away the excess dough. Discard excess dough.
  2. Use a fork to prick holes into the bottom of the tart shell to prevent it from bubbling up as it bakes.

Instructional image for Creme Brulee Tart 07

  1. Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin.
  2. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes.

Instructional image for Creme Brulee Tart 08

  1. Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10 minutes.
  2. Once baked, allow to cool completely. Leave the oven on for the second baking with the filling.

Custard Filling

Instructional image for Creme Brulee Tart 09

  1. Add the milk and cream to a heatproof jug or bowl and microwave for 2 minutes. Set aside to cool.
  2. To a large mixing bowl, add the egg yolks, eggs, brown sugar and vanilla bean paste and whisk.

Instructional image for Creme Brulee Tart 10

  1. Slowly add the warm milk mixture and whisk until well combined.
  2. Pour into the tart shell through a sieve and bake for 30-35 minutes. It will still be slightly jiggly in the center. Allow to cool completely.

Instructional image for Creme Brulee Tart 11

  1. To finish, sprinkle the caster sugar on top.
  2. Use a kitchen torch to torch the sugar and turn it into toffee. Serve immediately.

My Top Tips!

  • You can make this dough three days ahead of time if wrapped tightly in plastic wrap.
  • When torching the sugar to turn it to toffee, you want to do it right before serving. Go slow and be patient. Make sure you don’t hold it too close to the sugar or you will just end up burning it.

Sliced up Creme Brulee Tart

Other Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Slice of Creme Brulee Tart with spoon-full taken out

Crème Brûlée Tart

Serves 8

4.5 from 6 votes
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 50 mins
Course: Dessert
Cuisine: French

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, cold and cubed
  • 4 egg yolks

Custard Filling

  • 3/4 cup milk
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 tsp vailla bean paste


Instructions

Crust

  • Add the flour, vanilla extract and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form.
  • Turn the crumbly mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for 60 minutes in the fridge.
  • Preheat your oven to 180°C / 355°F.
  • Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide. Carefully roll over the rolling pin and then transfer and unroll over a 9-inch tart tin with removable bottom. Carefully lift the dough over the tart to allow it to naturally fall into the corns of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Discard excess dough.
  • Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes. Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10 minutes. Once baked, allow to cool completely. Leave the oven on for the second baking with the filling.

Custard Filling

  • Add the milk and cream to a heatproof jug or bowl and microwave for 2 minutes. Set aside to cool.
  • To a large mixing bowl, add the egg yolks, eggs, brown sugar and vanilla bean paste and whisk.
  • Slowly add the warm milk mixture and whisk until well combined.
  • Pour into the tart shell over a sieve and bake for30-35 minutes. It will still be slightly jiggly in the center. Allow to cool completely.
  • To finish, sprinkle the caster sugar on top. Use a kitchen torch to torch the sugar and turn it into toffee. Serve immediately.

Notes

Storage
Baked tart can be stored in an airtight container for up to three days.
Making it ahead
You can make this dough three days ahead of time if wrapped tightly in plastic wrap.

Nutrition

Calories : 453kcal
Carbonhydrates: 41g
Protein: 8g
Fat: 29g
Saturated Fat: 16g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 9g
Trans Fat : 1g
Cholesterol: 285mg
Sodium: 50mg
Potassium : 133mg
Fiber: 1g
Sugar : 22g
Vitamin A: 1115IU
Vitamin C: 1mg
Calcium: 90mg
Iron: 2mg
Nutrition Disclosure

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