Description
Elegant, bakery-style Creme Brulee Tartlets combining a buttery crisp pastry shell with a silky vanilla custard center and a crackly flame-caramelized sugar topping.
Ingredients
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1 sheet refrigerated pie crust or shortcrust pastry, thawed
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1 tbsp granulated sugar
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0.125 tsp kosher salt
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4 large egg yolks
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0.33 cup granulated sugar
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1 cup heavy cream
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0.5 cup whole milk
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1 tsp pure vanilla extract
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0.125 tsp fine sea salt
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4 tbsp granulated sugar, for the brûlée topping
Instructions
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Preheat oven to 375°F (190°C), roll out pastry dough with 1 tablespoon sugar and salt, cut into rounds, and press into 8 to 10 tartlet molds.
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Prick pastry bases with a fork, line with parchment paper and pie weights, and blind bake for 10 minutes.
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Remove weights and parchment and bake shells for another 4 to 6 minutes until dry and lightly golden, then reduce oven temperature to 325°F (165°C).
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Whisk egg yolks, 1/3 cup sugar, and salt in a bowl until smooth, then heat heavy cream and whole milk in a saucepan until hot.
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Slowly whisk the warm dairy into the egg yolk mixture, stir in vanilla extract, and strain custard through a fine-mesh sieve into a pitcher.
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Pour custard into par-baked pastry shells and bake at 325°F (165°C) for 20 to 25 minutes until edges are set and centers wobble gently.
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Cool tartlets completely on a wire rack, then refrigerate for at least 2 hours until thoroughly chilled and firm.
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Sprinkle a thin layer of sugar evenly over each cold tartlet, caramelize with a kitchen torch until golden and bubbly, let stand for 2 minutes to harden, and serve in New York.
Notes
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Blind bake the pastry shells thoroughly so they remain crisp under the moist custard filling.
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Strain the liquid custard through a fine-mesh sieve to remove bubbles and ensure a silky texture.
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Chill the baked tarts for at least 2 hours before torching to keep the custard underneath cold and firm.
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Store un-torched baked tartlets in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 25 mins.
- Cook Time: ~ 40 mins.
- Category: Dessert.
- Method: Blind Baking, Oven Setting, and Flame Torching.
- Cuisine: Classic French Patisserie.
Nutrition
- Serving Size: ~ 1 individual custard tartlet
- Calories: ~ 285 kcal
- Sugar: ~ 18 g
- Sodium: ~ 140 mg
- Fat: ~ 18 g
- Saturated Fat: ~ 9 g
- Unsaturated Fat: ~ 7 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 27 g
- Fiber: ~ 1 g
- Protein: ~ 4 g
- Cholesterol: ~ 135 mg
Keywords: Creme Brulee Tartlets, Custard Tartlets, French Pastry, Vanilla Custard Tarts, Caramelized Sugar Tarts, Handheld Creme Brulee, Holiday Dessert, New York Recipe.