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French Vanilla Crème Brûlée Tart: I was given the challenge to put my French crème brûlée in a tart form. Of course, I have to make it delicious. I envisioned a thin shortbread crust that would be in lieu of a ramekin and the Vanilla crème brûlée filling to the top. Of course, the perfect caramelized top that your spoon will smash! And voilà a great French Crème Brûlée Tart!
Also, do you remember how I demystified for you the French Crème Brûlée? I went a little out of my comfort zone by making a video and posting it on Youtube. I explained the step by step of the recipe.
About the delicious crust
The crust is actually quite simple to make. Only 4 ingredients and a pinch of salt. Make sure this is not too last minute because I do advise 20-30 minutes in the fridge, alternatively, I have put it 10-15 minutes in the freezer. I work too!
Also... Hello egg whites in my fridge :)! Because I was a little obsessive with this recipe!
I made it a few times the recipe because I was not satisfied with the crust, I really wanted it thin and not to take over the taste of the filling rather than compliment it.
Important notes for the vanilla crème brûlée
While I have given you the recipe to make your own French crème brûlée, I learned something thanks to Matt from the Topless Baker.
You know what?!
All that time... I was baking it a little too high in the oven! A little longer and turning down the oven is the key to a better texture. I have then updated the original recipe.
Although the recipe is easy, my main advice is to read over the recipe and make sure you have enough time to make it. Chilling the dough is quite important and you will have to bake it blind first.
Then you will need to have time to let the crème brûlée baked in the oven, it can be rushed!
Lastly... The wait was worth it!
I highly recommend making my recipes using a scale but for your convenience, I have also converted the recipe using this website.
Vanilla Crème Brûlée Tart
Ingredients
For the shortbread crust
- a little less than ½ cup butter, softened (cut in cube packed) or 100g
- 1 and ⅓ cup flour or 200g
- 1 pinch salt
- 1 egg medium size
- 1 egg white
For the crème brûlée filling
- 250 ml heavy cream 35%
- 250 ml milk
- 5 egg yolks
- ½ cup sugar or 100g
- 1 vanilla bean opened & scrapped
Instructions
For the shortbread crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add the egg and mix gently.
- Form into a ball and set in the fridge for 20 minutes or so.
- Preheat the oven at 300F
- Roll the dough thinly but thick enough so it does not break and place it in the baking ring. Poke with the fork lightly.
- Bake for 10 minutes. It will still looking uncooked when you take it out of the oven.
- With a baking brush, spread a thin layer of egg white on the crust. It will make it waterproof.
For the crème brûlée filling
- Bring the milk to boil with the vanilla bean and its seeds.
- Remove from the stove and add the cold cream to the milk.
- Add the egg yolks and the sugar that you would have previously beaten together.
- Stir well.
- Pour it in the crusts and bake it for 40-45 minutes in the oven (still at 300F)
- Let it cool down for 2 hours in the fridge (Good luck waiting!)
- Spread some sugar on top of the crème and with a baking torch, caramelize it. And voilà!
Joss says
This looks absolutely delicious!
Mélanie says
Thank you Joss! It was really tasty and the 3 batches went quickly! Ahaha
Kristen says
I would never have thought to do creme brulee as a tart - but it looks fantastic!!! I can't wait to give this a shot. Thanks so much for sharing.
Mélanie says
Let me know if you tried it Kristen! My husband and son gave me the challenge to make this recipe. ;)
Terri says
Wow - This sound great! I have never made creme brulee!
Mélanie says
Oh you have to try to make it Terry, it's easy and delicious!
Parent Club says
I cannot wait to try making this crust. I don't have a torch - can I broil this in the oven?