Crème Brûlée Puff Pastry Tart
A decadent French dessert that combines flaky puff pastry with a silky vanilla‑infused crème brûlée filling. The buttery crust offers a crisp contrast to the smooth custard, finished with a caramelized sugar top for a satisfying crunch.
Recipe by Omer Yaskil· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
3 hr estimated total time for 8 servings.
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Ingredients
- 1 1/10 lb white flour
- 0.35 oz salt
- 1 1/10 cup very cold water
- 1 2/5 oz softened butter
- 8 4/5 oz 82–84% butter for lamination
- 1 1/2 lb heavy cream
- 11 oz milk
- 4 9/10 oz egg yolks
- 1 egg
- 4 1/5 oz sugar
- 0.88 oz cornstarch
- 0.04 oz vanilla
- 0.04 oz salt
- a pinch fine white sugar
Instructions
- 1In a mixing bowl, combine the white flour and 10 g salt; add the very cold water and softened butter, then knead for about 3 minutes until a uniform dough forms.
- 2Shape the dough into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight to relax the gluten.
- 3Prepare the lamination butter: shape the 250 g high‑fat butter into a thin rectangle and chill until cold but still pliable.
- 4Place the chilled butter block onto the rested dough, fold the dough over to enclose it, then roll the package into a long rectangle and perform a single fold (turn). Repeat the rolling and single‑fold step once more to create two turns.
- 5Wrap the folded dough again and refrigerate for a minimum of 2 hours, preferably overnight, to keep the layers distinct.
- 6Preheat a fan‑assisted oven to 365°F (365°F).
- 7Roll the chilled laminated dough to a thickness of 3–4 mm and gently line a tart ring, trimming any excess.
- 8Dock the tart base with a fork, place it in the freezer for 30 minutes, then bake on a sheet of parchment with baking weights at 365°F fan for about 40 minutes.
- 9Remove the weights, continue baking for an additional 10–15 minutes until the crust is dry, golden, and fully set.
- 10In a separate bowl, whisk together the egg yolks, the large egg, 120 g sugar, 25 g cornstarch, 1 g vanilla, and 1 g salt until smooth.
- 11Heat the heavy cream and milk together in a saucepan over medium heat until just below boiling (small bubbles form around the edges).
- 12Gradually pour the hot cream mixture into the egg mixture while whisking continuously to temper the eggs.
- 13Return the combined custard to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon; then strain through a fine sieve into a clean bowl.
- 14Pour the strained custard into the baked tart shell, smoothing the top with a spatula.
- 15Bake the filled tart in a static oven at 248°F (250°F) for 35–50 minutes, until the edges are set and the centre remains gently wobbly.
- 16Allow the tart to cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set the custard.
- 17Just before serving, sprinkle a thin, even layer of fine white sugar over the surface and caramelize with a kitchen torch until a glossy, golden crust forms.
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Frequently asked questions
- How long does it take to make Crème Brûlée Puff Pastry Tart?
- About 3 hours in total: 1 hour 30 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Crème Brûlée Puff Pastry Tart recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crème Brûlée Puff Pastry Tart recipe come from?
- It was shared by Omer Yaskil on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.