Vanilla Crème Brûlée Tart with a Crackly Sugar Top
From the MolalaCook kitchen · 烘焙手記
Vanilla Crème Brûlée Tart with a Crackly Sugar Top
焦糖燉蛋撻
A blind-baked 6-inch pastry shell holds a two-yolk vanilla cream custard.
▶ Watch the recipe
Before you begin
Chill for four hours, then caramelise sugar over the top just before slicing. The caramel absorbs moisture in the fridge. Finish it at the table or shortly before serving.
Method 做法
Prepare the shell
Beat butter and icing sugar until light. Beat in the egg, then fold in the flour. Wrap and freeze for 15 minutes. Roll about 5 mm thick, line a 6-inch tart tin and chill the lined shell in the freezer for about 15 minutes.
See this stage at 3:25 →
Blind bake
Line the pastry with foil or baking paper and fill with baking weights. Bake at 170°C (338°F) for 20 minutes, remove the weights and continue baking for about 10 minutes. If necessary, continue for a further five minutes until the base is dry and evenly coloured. Cool.
See this stage at 4:45 →
Fill and bake gently
Combine the cream, egg yolks, sugar and vanilla seeds gently, avoiding excess foam. Strain into the baked shell. Bake at 160°C (320°F) for 30–40 minutes, until the edges set and the centre just trembles. Cool, then refrigerate for at least four hours.
Caramelise before serving
Sprinkle a thin even layer of sugar over the cold custard. Pass a kitchen torch across it until amber. Wait a few minutes for the caramel to harden, then slice and serve.
See this stage at 7:32 →
Watch & bake along
Vanilla Crème Brûlée Tart with a Crackly Sugar Top
✦Should I bake the pastry before adding custard?+
Tools for this recipe
TIGERCROWN CakeLand Nonstick Removable-Base Tart Pan · 16 cm
A removable base supports the tart shell when you lift it out. Compare the inside diameter with your recipe mould.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For catching vanilla pod fragments and strands of yolk.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
