1 hr 25 mins
This is really a show stopper recipe. (It will impress guests!) It's from the famous chef, Michael McCarty, of Michael's Restaurant in Santa Monica, California. This is his recipe for one of the restaurant's most popular desserts. The dough can be made ahead of time and chilled for up to 1 week. The tart, without caramelized top, can be made 1 day ahead, then chilled (loosely covered once cool). Gently blot any moisture from surface before caramelizing. Be sure to read the recipe through before beginning. Although it is actually quite easy to make, you must factor in the cooling times.
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Units: US | Metric
For tart shell
- 295.73 ml all-purpose flour
- 29.58 ml sugar
- 1.23 ml salt
- 118.29 ml cold unsalted butter, cut into 1/2-inch cubes
- 44.37-73.94 ml ice water
For custard filling
- 1Tart shell:.
- 2Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
- 3Gently squeeze a small handful of dough: If it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
- 4Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- 5Preheat oven to 350°F with rack in middle.
- 6Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
- 7Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
- 8Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
- 9Remove tart shell from oven and reduce temperature to 300°F.
- 10Make filling:.
- 11While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
- 12Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
- 13Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
- 14Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.
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Nutritional Facts for Crème Brûlée Tart
Serving Size: 1 (102 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 410.4
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 17.2 g
- Cholesterol 214.8 mg
- Sodium 146.1 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 0.5 g
- Sugars 16.9 g
- Protein 5.6 g
The following items or measurements are not included: