Creme brulee tart

Once upon a time a boy bought a torch, and a girl thought about burning a cream.

The girl is me, the one who´s always thinking about desserts. It can be worse, I´m warning you. A torch, a mini sized one, arrived home a few months ago. And then, I forgot.
Until I opened a drawer and there it was.And that's how the creme brulee came in my list of things to do.



It occurred to me to share it with my family because I was sure everyone would love it, but making small portions could be a complication. Make an edible container was a better option, you can cut the portions you want, the size that everyone prefers. Everyone always want different size portions.

And it was perfect, yielding about 10-12 servings, depending on how much you like it.

Crème brûlée tart
Tart dough
Flour 250 g
Baking powder 1/2 tsp
Cold butter 150 g
Common sugar 100 g
Vanilla Essence 1/2 tsp
Egg 1
Egg white 1


- Mix with fingertips cold butter with flour, sugar and baking powder until it forms a sand
- Add egg and essence and mix with a spatula, spoon or your hands to integrate. Do not knead, just squeeze the mixture until homogenous
- Keep in the refrigerator covered with a bag or film, for an hour. To shorten time, you can use the freezer
- Preheat oven to 180°C
- Grease and flour a pie pan of 24 cm in diameter
- Roll out the dough with a rolling pin on floured countertop to a thickness of 4-5 mm
- Using the rolling pin, roll the dough into the pie pan and unroll on
- Cover well the bottom of the pan, pushing dough from the edge down, so the dough, when cooked does not shrink and low in the sides
- Cover with a sheet of aluminum foil, tracing the shape of the mass so it does not grow in the oven
- Bake for 10 minutes, remove foil carefully, must be cooked but not browned edges
- Paint the base and edges of the cake, carefully, with the egg whit and bake for 1-2 minutes to cook it
- Remove and let cool

Creme Brulee
Milk 200 g
Cream 200 cc
Eggs 2
Egg yolk 1
Common sugar 120 g
Vanilla extract 1/2 tsp


- Preheat oven to 150°C or lower the most you can
- Mix in a small pot milk and cream and bring the fire to warm
- In a mixing bowl with a whisk eggs, yolks, sugar and essence
- Mix both preparations
- Pour into the pie and take it to the oven. Or better, to avoid spilling the liquid, put the cake on a baking sheet on oven rack, outside as you can, and pour the liquid inside, to avoid moving too much the liquid tart
- Bake for 30 minutes, or until you see that the center has consistency of pudding, and is no longer liquid
- Remove from oven, let cool to room temperature and refrigerate for at least 2 hours

Finally, put sugar and burn the entire surface with a torch. What you see in the pictures is a mini torch, which was running the gas load quickly.


If you do not have a torch, albeit mini, and want to make it eitherway, test, with a smaller tart, just in case, with the grill of the oven. 


A bigger torch will get to our home sooner.