For Pie Crust:
1 1/4 cup flour
1 tbsp sugar
8 tbsp butter
1/4 cup iced water
For Pie Filling:
1 1/2 cups heavy cream
1 tsp vanilla extract
4 large egg yolks
1 tbsp sugar more granulated sugar for caramelizing
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the dough. Mix together flour, sugar, butter for a few second using food processor. Add iced water and blend until dough is coming together. Wrap the dough into plastic wrap. Cool it for 2 hours or more.
SECOND:
Prepare: Take out of the dough for 10 minutes.
Butter and flour six small tart pans (4 inch).
THIRD:
Shape the crust: Cut dough in 6 pieces.
Use a rolling pin to make 6 thin round disks.
Place the dough onto prepared tart pans.
Push the access dough around the edge.
FOURTH:
Bake the crust: Preheat oven to 375°F.
Bake them for 15 minutes.
Let them cool in the tart pan.
FIFTH:
Make the filling: Separate the eggs.
Put egg yolks and sugar in a double boiler.
Whisk until egg yolks became pale.
Add cream and whisk well.
Using spatula scraping the bottom as you stir until you have cream mixture.
You are ready when it thickens and coats the spatula.
SIXTH:
Strain it: Strain through a sieve into a bowl.
Add 1 tsp vanilla extract.
SEVENTH:
Pour and cool it: Poor cream into the baked tart shells.
Refrigerate for 1 hour or until set.
EIGHTH.
Caramelize them. Caramelize them right before serving.
Add 2 tsp sugar per tart onto the creme brûlée tart.
Use a torch to melt the sugar. When it’s brown it’s done.
Serve right away.
SERVE THEM.
Serve them. Enjoy the Créme Brûlée Tarts with your favorite tea in the afternoon or after dinner as a dessert.
