French Vanilla Bean Crème Brûlée Tart
Ingredients
Sweet Tart Crust:
1¼ cups all-purpose flour
(155 g)
½ cup unsalted butter, cold and cubed
(115 g)
¼ cup powdered sugar
(30 g)
1 large egg yolk
1–2 tablespoons cold cream or water
Vanilla Bean Crème Brûlée Filling:
1½ cups heavy cream
(360 ml)
1 vanilla bean, split and seeds scraped
(or 2 teaspoons vanilla bean paste)
4 large egg yolks
⅓ cup granulated sugar
(65 g)
Pinch of salt
Brûlée Topping:
¼–⅓ cup granulated sugar (for torching)
Directions
Make the Tart Crust:
Combine flour and powdered sugar. Cut in cold butter until sandy. Add egg yolk and cream just until dough comes together.
Press evenly into a 9-inch tart pan. Chill 30 minutes.
Preheat oven to 375°F / 190°C.
Bake crust for 18–20 minutes until lightly golden. Cool completely.
Prepare the Vanilla Custard:
Heat cream with vanilla bean and seeds until steaming (not boiling). Remove from heat and let steep 10 minutes. Remove bean pod.
Whisk egg yolks, sugar, and salt until pale. Slowly whisk in warm cream.
Pour custard into cooled tart shell.
Bake at 325°F / 165°C for 30–35 minutes, until edges are set and center slightly wobbly. Cool completely, then refrigerate at least 3 hours (or overnight).
Brûlée Finish:
Sprinkle an even layer of sugar over the chilled tart.
Torch until caramelized and glassy. Let set 2–3 minutes before slicing.
Prep Time: 30 minutes
Bake Time: 55 minutes
Chill Time: 3 hours
Total Time: ~4½ hours
Calories: ~460 kcal per slice
Servings: 8
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