Creme Brulee Tart A delicious twist on the classic dessert, this Creme Brulee Tart features a creamy vanilla filling encased in a perfectly baked crust, finished with a caramelized sugar topping. Ingredients: Crusts: normal crust OR gluten free crust option Filling: 2 cups heavy cream 1/2 cup granulated sugar, plus 2 tbsp for the top 1/2 tsp salt 2 vanilla beans, insides scraped out 6 egg yolks Preparation: STEP 1. Prepare the pie dough. Follow the instructions for either the normal crust or the gluten-free version linked in the ingredients. Chill the dough for 30 minutes before rolling it out; you can also prepare the dough up to 3 days in advance. STEP 2. Preheat the oven to 400°F. For the normal crust version: While the oven heats, roll out your pie dough on a floured surface, extending it 2 inches past the pie pan. Lift the dough onto the oiled pie pan, trim excess edges, and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove from the oven, discard the beans and parchment, and bake for another 5 minutes until golden. For the gluten-free version: Roll out on parchment paper, flip onto the pie pan, cut away excess, and crimp the edges. Press the dough into the pan. Add parchment and weights or beans, bake for 20 minutes, remove the weights, then bake for another 8 minutes until golden. Set the crust aside to cool to room temperature. DECREASE THE OVEN TEMP TO 300°F. STEP 3. Prepare the custard filling. In a pot over medium heat, combine the heavy cream, 1/2 cup of sugar, salt, and vanilla. Bring to a simmer and whisk together. Remove from heat. In a separate bowl, whisk the egg yolks. While whisking, slowly add the hot cream mixture a little at a time to avoid cooking the eggs. Continue until all the cream is incorporated. STEP 4. Pour the cream mixture into the cooled tart crust. Use a torch to blow out any surface bubbles for a smooth finish. Bake in the 300°F oven for 35-45 minutes, until the edges are set but the center has a slight jiggle. Cool at room temperature for 1 hour, then refrigerate for 4 hours or overnight. STEP 5. Just before serving, sprinkle 2 tbsp of sugar evenly over the top. Use a torch to brulee the sugar until caramelized, then slice and serve!
