Crème Brûlée Pie
A crisp pastry crust, creamy crème brûlée filling, and a caramelized sugar topping. This tart is irresistible!
Servings: 12 people
Ingredients
Crust
- 80 grams powdered sugar
- 160 grams unsalted butter
- 225 grams all-purpose flour
- ½ egg
- Pinch of salt
Crème Brûlée
- 5 egg yolks
- 80 grams granulated sugar
- 500 ml heavy cream
- Seeds from 1 vanilla bean
- Cane or granulated sugar for torching
Equipment
- Shallow 27 cm/10.5 inch tart pan
Instructions
Crust
- Add all crust ingredients to a bowl and mix until a firm dough forms. Chill for 1 hour.
- Roll the dough out slightly larger than your tart pan and line the pan with the dough. Trim the edges.
- Place a sheet of parchment paper over the dough and add baking weights. Bake at 350°F/180°C (conventional oven) for 20 minutes.
- Remove the weights and parchment and bake another 5-10 minutes, until lightly golden.
Filling
- Whisk the egg yolks and sugar together in a bowl.
- Combine the cream and vanilla seeds in a saucepan. Heat until just at a boil, stirring often.
- Remove from heat and slowly pour into the egg mixture while whisking continuously.
- Place the tart crust back in the oven. Pour the filling into the crust and carefully slide the tart into the oven.
- Bake for 30-35 minutes at 300°F/150°C, until set but still slightly wobbly in the center.
- Cool completely, then refrigerate for at least 3 hours, overnight is even better.
- Before serving, sprinkle a layer of (cane) sugar over the top and caramelize it with a kitchen torch (or under the broiler) until crisp and golden.
How to store
Without the caramelized sugar topping, the tart can be stored in the refrigerator for up to 2 days. Once torched, serve immediately for the best crackly texture.