Vanilla Crème Brûlée Tart
Delicious French Vanilla Crème brûlée Tart. Demystified thin shortbread recipe with the easy Crème brûlée, the perfect dessert!
Servings: 6 tarts (3 inch baking ring)
Calories: 532kcal
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!
Notes
petitporcini.com
Nutrition
Calories: 532kcal | Carbohydrates: 42g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 202mg | Potassium: 156mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1409IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg