Crème Brulée Tarts

Name: Crème Brulée Tarts
Yield: makes 6
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1/2 cup sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into small pieces; 1 large whole egg plus 1 large egg yolk; 2 tablespoons ice water; 1 1/2 cups heavy cream; 2 large egg yolks; 5 tablespoons sugar; Pinch of salt

January 24, 2012

Crème brûlée—a French restaurant favorite whose name means “burned cream”—is delicious all on its own, but even more so when baked in a crisp tart shell. A kitchen torch is used to caramelize the sugar on the surface of the custard, producing spectacular color and crackle. If you don’t have a kitchen torch, use the broiler: chill the tarts for half an hour, then broil them for about a minute. For the best results, prepare the tarts no more than one day in advance, and wait to brûlée them until just before serving. This way, the shells will remain firm and crumbly, and the topping will retain its trademark sheen.

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