Cream Brûlée Tart

Indulge in a Cream Brûlée Tart Delight!


• 1 ready-made pie crust
• 1 cup heavy cream
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp brown sugar for caramelizing


. Preheat your oven to 325°F (160°C).
. Roll out the pie crust into a tart pan and prick the bottom with a fork. Bake for 10 minutes, then let it cool.
. In a saucepan, heat the heavy cream until it simmers but doesn’t boil. Remove from heat and add vanilla extract.
. In a separate bowl, whisk together egg yolks and granulated sugar until it’s pale and creamy.
. Slowly pour the hot cream into the egg mixture while stirring continuously.
. Pour the custard into the cooled tart shell.
. Bake for 25-30 minutes until the custard is set but slightly jiggly in the center.
. Chill the tart for a few hours in the fridge.
. Sprinkle brown sugar evenly on top of the tart, then caramelize with a kitchen torch.
. Serve and enjoy your Cream Brûlée Tart!

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