Crème Brûlée Tartlets
An irresistibly rich crust filled with a fragrant cream whose surface cracks and shatters when caramelized: there is triple the pleasure in each bite of these crème brûlée tartlets.
Ingredients
- 1 14 cups (190 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 2 tbsp (30 ml) cold water
- 1 cup (250 ml) 35% cream (see note)
- 1 cup (250 ml) milk
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 cinnamon stick, about 2 inches (5 cm) long (optional)
- 2 strips orange zests, removed with a vegetable peeler (optional)
- 6 tbsp (85 g) sugar, plus more for caramelizing
- 2 tbsp cornstarch
- 6 egg yolks
Instructions
- In a food processor, blend the flour, icing sugar and salt. Add the
- butter and pulse a few times, until it forms pea-sized pieces. Add
- the water and pulse just until the dough starts coming together.
- Remove the dough from the food processor and knead for 30
- seconds until smooth. Shape into a log with your hands and cut into
- 8 equal pieces.
- On a lightly floured work surface, roll out one piece of dough at a
- time into a 5-inch (12.5 cm) disc. Line eight 4-inch (10 cm) tartlet
- pans with removable bottoms with the discs of dough. Remove any
- excess dough. Prick the dough with a fork. Place the pans on a
- baking sheet. Refrigerate for 30 minutes or freeze for 10 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake for 15 minutes or until the crusts are golden. Let cool completely.
An irresistibly rich crust filled with a fragrant cream whose surface cracks and shatters when caramelized: there is triple the pleasure in each bite of these crème brûlée tartlets.