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.
Instructions
-
1
In a food processor, blend the flour, icing sugar and salt. Add the
-
2
butter and pulse a few times, until it forms pea-sized pieces. Add
-
3
the water and pulse just until the dough starts coming together.
-
4
Remove the dough from the food processor and knead for 30
-
5
seconds until smooth. Shape into a log with your hands and cut into
-
6
8 equal pieces.
-
7
On a lightly floured work surface, roll out one piece of dough at a
-
8
time into a 5-inch (12.5 cm) disc. Line eight 4-inch (10 cm) tartlet
-
9
pans with removable bottoms with the discs of dough. Remove any
-
10
excess dough. Prick the dough with a fork. Place the pans on a
-
11
baking sheet. Refrigerate for 30 minutes or freeze for 10 minutes.
-
12
With the rack in the middle position, preheat the oven to 400°F (200°C).
-
13
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.
