Brasillé à la Crème Brûlée

Ingredients

• For the tart crust: For the tart crust:
• 1 1/4 cups (150g) all-purpose flour 1 1/4 cups (150g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 egg yolk 1 egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• For the crème brûlée filling: For the crème brûlée filling:
• 1 1/2 cups (360ml) heavy cream 1 1/2 cups (360ml) heavy cream
• 4 egg yolks 4 egg yolks
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the caramelized sugar topping: For the caramelized sugar topping:
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 26g (16g saturated)
• Carbohydrates: 32g (14g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a food processor, combine the flour and sugar for the tart crust. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. 3.
   In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the food processor and pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
8. 8.
   Slowly pour the hot cream into the egg yolk mixture, whisking constantly.
9. 9.
   Place the tart pan on a baking sheet and pour the crème brûlée filling into the tart crust.
10. 10.
    Bake for 30-35 minutes, or until the filling is set but still slightly jiggly in the center.
11. 11.
    Remove the tart from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours to allow the custard to fully set.
12. 12.
    Just before serving, sprinkle the granulated sugar evenly over the top of the tart. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
13. 13.
    Allow the caramelized sugar to cool and harden for a few minutes before slicing and serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky tart crust.
• Heavy cream — Use high-quality heavy cream for a rich and creamy filling.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the crème brûlée.

Tips & Tricks

• To achieve a crisp and flaky tart crust, make sure to refrigerate the dough before rolling it out.
• When caramelizing the sugar topping, move the torch in a circular motion to evenly distribute the heat and prevent burning.
• Serve the tart chilled for the best texture and flavor.
• You can add a touch of citrus zest to the crème brûlée filling for a refreshing twist.
• Experiment with different toppings such as fresh berries or a drizzle of chocolate sauce.

Serving advice

Serve Brasillé à la Crème Brûlée as a delightful dessert after a French-inspired meal. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Present the Brasillé à la Crème Brûlée tart on a decorative dessert plate. Dust the top with powdered sugar and garnish with a sprig of fresh mint for an elegant touch.