Creme Brulee Tart

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Creme Brulee Tart

star rating (2) rate this recipe »
Published prior to 2008

This recipe was developed for use in a removable-bottom, petal-shaped tart pan. You may also use a 9" removable-bottom round tart pan that's at least 1 1/4" deep.

2 tablespoons sugar
1 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into chunks
2 egg yolks, divided
1/8 teaspoon Fiori di Sicilia (or use 1/8 teaspoon orange or lemon oil or 1 tablespoon freshly grated orange or lemon zest)
2 tablespoons cold water

1 cup cream or half and half
3/4 cup milk
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons Signature Secrets or cornstarch
3 whole eggs
1 teaspoon vanilla extract

1/4 cup sugar

To make the crust: Whisk together the sugar, flour, and salt. Add the butter and mix until crumbly. Mix 1 egg yolk with water and Fiori di Sicilia. Add to the dry ingredients and mix till a cohesive dough forms. Pat into a disk, wrap with plastic, and refrigerate until firm, about 30 minutes.

Roll the dough into a 10" to 11" circle. Gently ease it into a 9" removable-bottom tart pan, pressing the dough up the sides. Try not to stretch the dough, as this contributes to shrinkage while baking. Use scissors to trim around the top edge, leaving a 1/4" overhang. Refrigerate again, for about 30 minutes. Meanwhile, preheat your oven to 425°F.

Prick the crust all over with a fork, then weigh it down with pie weights; or line with waxed paper or parchment, and fill partway with dry rice or beans. Bake for 10 minutes, then remove from the oven and take out the pie weights. Brush the crust with the remaining egg yolk, and return to the oven. While the crust is finishing baking, make the filling; it's important that hot filling be poured into the hot crust. After 5 minutes, remove the crust from the oven, and reduce the temperature to 375°F.

To make the filling: While the crust is baking, scald the milk and cream together in a saucepan set over medium heat, or in a microwave. Remove from the heat. Working quickly, mix together the sugar, salt, and Signature Secrets; add the eggs and vanilla, and whisk until smooth. Pour 1/4 of the hot milk into the egg mixture, then add the egg mixture back to the milk. Pour the hot filling into the hot crust.

To bake the tart: Bake the tart for 10 minutes, then turn the oven off and leave the tart in the turned-off oven for 5 minutes. The center will still be wobbly, but the sides should be set. Remove the tart from the oven, and allow it to cool completely.

To "brulée" or caramelize the top, sprinkle with sugar and use a chef's torch to lightly brown the sugar, or place under the broiler till sugar is browned, watching carefully. Serve with fresh fruit. Yield: 8 to 10 servings.


  • star rating 10/28/2009
  • Brian from California
  • I had a couple of issues with the recipe. First, the dough was far too wet to handle. I know there are variations in flour, but I ended up adding a whole 1/2 cup more of flour. The cooking time was also too long for me. I used the cornstarch, and after 10+5 minutes the custard was very firm, so keep a close eye on it. That said, it still turned out good, if a bit eggy. The firmness also turned out handy when it came time to cut.
  • star rating 01/26/2009
  • Trina from OKC, Oklahoma
  • How can I describe heaven.. it was so good. My partner ate 3 pieces at first sitting. I think that I will have to make this one fairly frequently.