Crème Brûlée Tart with salted caramel.
The Crème Brûlée Tart with salted caramel is a special dessert that will win you over at the first bite, imagine a crumbly shell of fragrant shortcrust pastry, crème brûlée, and a topping of salted caramel and crunchy brown sugar, a dessert to make in various simple steps that will delight you with its goodness.
As I mentioned, this dessert compared to other simple ones I’ve been proposing lately requires several steps and rest times in the fridge, all simple steps, but they will keep you busy waiting a little, but I assure you it’s really worth it, the result is divine, a dessert that melts in your mouth and will intoxicate your senses 🙂
You can skip the salted caramel step and put brown sugar directly, but I assure you that with the caramel it gains a special flavor that makes it fabulous.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients
Shortcrust pastry:
- 2.5 cups all-purpose flour
- 9 tbsp butter
- 1 cup powdered sugar
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 1 pinch salt
- grated zest of 1 untreated lemon
- 2 cups heavy cream (unsweetened, from the refrigerated section)
- 1.25 cups whole milk
- 1/3 cup sugar
- 4 egg yolks
- 1/3 cup flour
- 1 tsp vanilla extract
- 1/2 cup sugar
- 2/3 cup heavy cream
- 3 tbsp butter
- 1 tbsp fleur de sel (or fine salt)
- 2 tbsp brown sugar
Tools
- 1 Board
- 1 Small Pot
- 1 Saucepan
- 1 Whisk
- 1 Tart Pan
- 1 Rolling Pin
- 1 Spatula
- 1 Blowtorch
- 1 Oven
Steps
Let’s prepare the shortcrust pastry.
Mix together the sugar with the sifted flour (and the baking powder if you prefer).
Place it in a mound on a board, make a well in the center into which the butter cut into small pieces is added, work with your fingers until a sandy-like consistency is obtained.
Add the eggs, grated lemon zest, and a pinch of salt, knead with fingertips and then with hands quickly until a smooth and homogeneous dough is formed.
Form a ball and place it in a clean cloth or plastic wrap in the fridge.
Heat the cream with the milk.
With a hand whisk, beat the egg yolks with the sugar, as soon as they are light and fluffy add the vanilla, mix and also add the sifted flour, mix again.
Slowly incorporate the warm milk and cream while stirring, once all the liquids are incorporated, transfer the mixture to the heat.
Stir continuously until the cream begins to thicken and become creamy.
Turn off the heat and let cool covered with contact plastic wrap.
Once the cream is almost cold we can assemble our cake.
Preheat the oven to 338°F.
Butter a 9.5-inch pan at least 1.5 inches high.
On a lightly floured board, roll out the dough into a layer half a centimeter thick.
Cover the pan with the dough, including the edges.
Take the cream and whisk it vigorously.
Then pour it into the pie dish covered with the dough and level it on the surface with a spatula.
Bake on the lower part of the oven (the rack just above the base) and cook for 40 minutes.
When the cooking time is over, remove the cake from the oven and let it cool completely.
As soon as it is cold, put it in the fridge.
While the cake is in the fridge, let’s prepare the salted caramel.
Heat the cream on the stove.
Put the sugar in another saucepan and let it melt over low heat until it is completely melted and caramelizes to a nice brown color.
Once well caramelized, add the butter and salt and mix with the whisk until the butter is melted.
Now carefully add the warm cream and mix until everything becomes creamy.
Let cool for 1015 minutes.
Take the cake out of the fridge and pour the salted caramel over it in an even layer.
Allow to cool then return to the fridge for at least 2 hours (I left it overnight)
After the resting time in the fridge, take the cake out of the fridge.
Sprinkle the surface with brown sugar.
With a torch or in the oven by holding it for a minute under the grill, make the sugar crispy by burning it a little.
The Crème Brûlée Tart with salted caramel is ready to be enjoyed… HAPPY DESSERT!
Also try my special cheesecake, find the recipe CLICKING HERE.
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