Crème Brûlée Tart

Name: Crème Brûlée Tart
Prep time: 20 min
Total time: 4 h 10 min
Yield: 12
Ingredients: 1 1/4 cups Gold Medal™ all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup butter, softened; 1/2 cup sugar; 1 egg; 1/2 teaspoon vanilla; 2 egg yolks; 1 egg; 3 tablespoons sugar; 1 cup heavy whipping cream; 1 teaspoon vanilla; 2 tablespoons sugar

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Prep 20 min
Total 4 hr 10 min
Servings 12

Crème brûlée isn’t exclusive to fancy restaurants—not when you have this recipe in your kitchen. Using a simple list of ingredients—we’re talking, eggs, vanilla, sugar and cream—you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don’t worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don’t wait for a special dinner out to indulge in crème brûlée; you’re perfectly capable of making this dessert even on a whim, and we’ll walk you through every step of the process.

By Betty Crocker Kitchens

Updated September 17, 2019

Make With

Gold Medal Flour

Ingredients

Dough

1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Filling

2 egg yolks
1 egg
3 tablespoons sugar
1 cup heavy whipping cream
1 teaspoon vanilla

Topping

2 tablespoons sugar

Steps

1

Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
2

In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
3

Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
4

Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
5

Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
6

Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

For a pretty presentation, serve each piece with seasonal berries as a garnish.
While broiling the top of tart, keep a close eye as the sugar caramelizes so the sugar doesn't burn.
Crème brûlée is a French dessert whose name translates literally to “burnt cream.” It’s a rich custard that’s traditional vanilla flavored. Its most distinguishing feature is the caramelized sugar top with a delightfully brittle texture, which is created using either a kitchen torch or the broil function on your oven. Give it a try with our classic Crème Brûlée recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 8g; 42%

Trans Fat: 0g

Cholesterol: 95mg; 32%

Sodium: 180mg; 7%

Potassium: 50mg; 1%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 0g; 0%

Sugars: 14g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;