Crème Brûlée Puff Pastry Tart

In 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.

Shape the dough into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight to relax the gluten.

Prepare the lamination butter: shape the 250 g high‑fat butter into a thin rectangle and chill until cold but still pliable.

Place 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.

Wrap the folded dough again and refrigerate for a minimum of 2 hours, preferably overnight, to keep the layers distinct.

Preheat a fan‑assisted oven to 375°F (365°F).

Roll the chilled laminated dough to a thickness of 3–4 mm and gently line a tart ring, trimming any excess.

Dock 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 375°F fan for about 40 minutes.

Remove the weights, continue baking for an additional 10–15 minutes until the crust is dry, golden, and fully set.

In 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.

Heat the heavy cream and milk together in a saucepan over medium heat until just below boiling (small bubbles form around the edges).

Gradually pour the hot cream mixture into the egg mixture while whisking continuously to temper the eggs.

Return 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.

Pour the strained custard into the baked tart shell, smoothing the top with a spatula.

Bake the filled tart in a static oven at 250°F (250°F) for 35–50 minutes, until the edges are set and the centre remains gently wobbly.

Allow the tart to cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set the custard.

Just 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.