Crème Brûlée Tart

Directions

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1. In a mixing bowl, beat butter until soft and creamy.

2. Add powdered sugar and ground almonds, mixing until well combined.

3. Add egg and a pinch of salt, mixing until smooth.

4. Gradually add all-purpose flour, mixing just until the dough comes together.

5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour

6. Remove the dough from the refrigerator and roll it out on a floured work surface.

7. Carefully roll the dough onto your rolling pin and lay it over your Perforated Tart Ring.

8. Press the dough against the edges of the ring to form a right angle, slightly raising the edges with your thumb and forefinger.

9. Refrigerate the dough for at least 1 hour, ideally overnight.

10. Preheat your oven to 320°F.

11. Bake the tart base for 15 minutes or until lightly golden.

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1. Pour heavy cream and whole milk into a saucepan.

2. Split 2 vanilla pods lengthwise and scrape out the seeds. Add both the seeds and the pods to the cream-milk mixture.

3. Cover the saucepan with plastic wrap and heat until just simmering. Remove from heat and let it infuse for 30 minutes.

4. In a separate bowl, beat 4 large egg yolks with 1.8 oz (1/4 cup) of granulated sugar until pale and creamy.

5. After 30 minutes of infusing, reheat the milk-cream mixture for 1 minute.

6. Gradually pour the hot mixture into the egg-sugar mixture, stirring constantly to combine.

7. Pour the custard onto the pre-baked tart base.

8. Bake at 300°F (150°C) for 50 minutes, or until the custard is set but still slightly jiggly in the center.

9. Allow the tart to cool completely.

10. Sprinkle the top with a thin layer of brown sugar. Use a kitchen blowtorch to caramelize the sugar until it forms a crisp, golden glaze.