Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch / 23 cm tart)
Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 30 minutes (including chilling)

Quick Ingredients

1 1/4 cups (160 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/4 tsp fine salt
1/2 cup (113 g) cold unsalted butter, cubed
1 large egg yolk
1–2 tbsp ice water
6 large egg yolks
2 cups (480 ml) heavy cream
1/2 cup (100 g) granulated sugar (for custard)
1 1/2 tsp vanilla extract (or 1 vanilla bean + 1 tsp extract)
Pinch fine salt
1/4–1/3 cup (50–65 g) granulated sugar (for brûlée topping)

Do This

1. Make tart dough: pulse flour, powdered sugar, and salt; cut in butter; add yolk and ice water until dough clumps. Shape into a disk, chill 30 minutes.
2. Roll dough, line a 9-inch tart pan, chill 30 minutes. Blind-bake at 375°F (190°C) with weights 15–18 minutes, then without weights 8–12 minutes until golden. Cool completely.
3. Lower oven to 275°F (135°C). Heat cream with vanilla until steaming, then cool 5 minutes.
4. Whisk egg yolks, sugar, and salt. Slowly whisk in warm cream, strain, skim foam.
5. Pour custard into cooled shell. Bake at 275°F (135°C) for 35–45 minutes until set at edges but gently wobbly in the center. Cool, then chill at least 4 hours.
6. Just before serving, sprinkle tart with an even layer of sugar. Torch (or broil) until deep amber and glassy. Let sugar harden 5–10 minutes.
7. Slice with a hot, dry knife, cracking through the sugar, and serve.

Why You’ll Love This Recipe

Combines the rich, silky custard of classic crème brûlée with the snap of a buttery tart shell.
Make-ahead friendly: bake and chill the tart in advance, then caramelize the sugar just before serving.
Elegant but approachable, perfect for dinner parties, holidays, or a special weekend dessert.
That crackly caramel top and smooth vanilla filling deliver irresistible contrast in every bite.

Grocery List

Produce: Optional fresh berries (raspberries, strawberries, or blueberries); small fresh mint leaves (optional garnish).
Dairy: Unsalted butter, heavy cream, large eggs (you will use mostly yolks).
Pantry: All-purpose flour, powdered sugar, granulated sugar, fine sea salt, vanilla extract or vanilla bean.

Full Ingredients

For the Sweet Tart Crust

1 1/4 cups (160 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/4 tsp fine sea salt
1/2 cup (113 g) unsalted butter, cold and cut into small cubes
1 large egg yolk, cold
1–2 tbsp ice water, as needed

For the Vanilla Crème Brûlée Filling

6 large egg yolks, at room temperature
2 cups (480 ml) heavy cream
1/2 cup (100 g) granulated sugar
1 1/2 tsp pure vanilla extract
Optional: 1 whole vanilla bean, split and seeds scraped (use seeds plus pod)
Pinch fine sea salt

For the Brûléed Sugar Topping

1/4–1/3 cup (50–65 g) granulated sugar, more as needed to fully cover the surface

Optional Garnish

Fresh berries (raspberries, strawberries, or blueberries)
Small fresh mint leaves

Step-by-Step Instructions

Step 1: Make the tart dough

Add the flour, powdered sugar, and salt to a food processor bowl. Pulse a few times to combine. Scatter the cold butter cubes over the top and pulse in short bursts until the mixture looks like coarse sand with a few pea-sized bits of butter remaining. If you do not have a food processor, whisk the dry ingredients in a bowl and cut in the butter with a pastry cutter or your fingertips.

Add the egg yolk and 1 tablespoon of ice water. Pulse (or stir with a fork) just until the dough starts to clump together when pressed between your fingers. If it is still too dry and crumbly, add up to 1 more tablespoon of ice water, a teaspoon at a time. Turn the dough out onto a lightly floured surface, gently press into a disk without overworking, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Line the tart pan and chill

Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle about 11–12 inches (28–30 cm) in diameter and about 1/8 inch (3 mm) thick. If the dough cracks, patch it by pressing it back together; a slightly soft dough is easier to work with, so let it sit a few minutes if it is very firm.

Gently drape the dough over a 9-inch (23 cm) tart pan with a removable bottom. Ease it into the corners without stretching, then press it firmly up the sides. Trim excess dough flush with the rim. Use any scraps to patch thin spots. Prick the bottom all over with a fork. Place the lined pan on a baking sheet and refrigerate at least 30 minutes (or freeze 15 minutes) to help prevent shrinking.

Step 3: Blind-bake the tart shell

Preheat your oven to 375°F (190°C) with a rack in the middle. Line the chilled tart shell with a sheet of parchment paper or aluminum foil, making sure it comes up the sides. Fill with pie weights, dried beans, or uncooked rice, pressing them into an even layer.

Bake the crust for 15–18 minutes, until the edges look set and just starting to color. Carefully lift out the parchment with the weights (it helps to grab the corners). Return the bare shell to the oven and bake another 8–12 minutes, until the bottom is dry and the whole crust is a light golden brown. Let the tart shell cool completely on a wire rack. Reduce the oven temperature to 275°F (135°C).

Step 4: Prepare the vanilla custard base

In a medium saucepan, combine the heavy cream, vanilla extract, and, if using, the scraped vanilla bean seeds and the empty pod. Heat over medium-low until the cream is steaming and small bubbles form around the edges, 3–5 minutes. Do not let it boil. Remove from heat and let sit 5 minutes to infuse, then discard the vanilla pod if used.

In a medium mixing bowl, whisk together the egg yolks, granulated sugar, and salt until slightly thickened and lighter in color, about 1 minute. While whisking constantly, slowly pour the warm cream into the yolk mixture. This gradual mixing helps prevent scrambling the eggs. Once combined, pour the custard through a fine-mesh sieve into a clean bowl or jug to catch any bits of cooked egg and ensure a perfectly smooth texture. Skim off any foam on the surface with a spoon.

Step 5: Bake the custard-filled tart

Place the completely cooled tart shell (still on its baking sheet) on the middle oven rack. Carefully pour the strained custard into the shell, filling it nearly to the top but leaving a few millimeters of space so it does not overflow when you move it.

Bake at 275°F (135°C) for 35–45 minutes. The exact time will depend on your oven and tart pan. The custard is done when the edges are set but the center still has a gentle wobble when you nudge the pan. It should not slosh or crack. If the custard is puffing or browning, it is overbaking; remove it promptly. Once baked, transfer the tart (still in its pan) to a wire rack and cool to room temperature, about 1–1 1/2 hours.

Step 6: Chill thoroughly

After the tart has cooled to room temperature, carefully transfer it to the refrigerator, uncovered, and chill until the custard is very cold and fully set, at least 3 hours and up to overnight. Chilling is essential: a cold custard helps the brûlée sugar set quickly and prevents the filling from melting under the heat of the torch or broiler.

If chilling overnight, you can loosely cover the tart once it is fully cold to prevent it from absorbing fridge odors. Do not add the sugar topping yet; that will happen just before serving for the best crackly texture.

Step 7: Caramelize the sugar (brûlée)

When you are ready to serve, remove the tart from the refrigerator and gently lift it out of the tart pan onto a serving plate, keeping the metal base underneath for support. Blot any moisture from the surface of the custard with a paper towel. Sprinkle an even, thin layer of granulated sugar (start with about 1/4 cup / 50 g) over the entire surface. Tilt and tap the tart gently so the sugar coats evenly; add a bit more sugar if needed so there are no bare spots.

Using a kitchen torch, move the flame constantly over the sugar in small circles until it melts, bubbles, and turns a deep amber color. Avoid holding the flame in one spot too long or the sugar can burn. If you do not have a torch, place the tart on a rack set in the upper third of your oven under a preheated broiler. Watch closely and rotate as needed until the sugar is melted and caramelized, 3–6 minutes depending on your broiler. Let the brûléed sugar harden at room temperature for 5–10 minutes before slicing.

Step 8: Slice and serve

To slice, run a sharp knife under hot water, wipe it dry, then press down firmly through the glassy sugar layer to crack it before pulling the knife through the custard and crust. Wipe and rewarm the knife between cuts for the cleanest slices. The ideal bite will have crisp caramel shards, silky vanilla custard, and a crunchy, buttery base.

Serve the tart as is, or garnish each slice with a few fresh berries and a small mint leaf. Enjoy immediately for the best contrast between the cold, creamy custard and the warm, crackly caramel shell.

Pro Tips

Do not skip straining the custard. This step removes any tiny egg bits and ensures a perfectly smooth, restaurant-quality texture.
Chill the tart thoroughly before brûléeing. A very cold custard stands up better to the intense heat of the torch or broiler and stays silky instead of curdling.
Use a thin, even layer of sugar. Too thick and it can burn on top before melting underneath; too thin and it will not form a proper glassy crust. Aim for just enough to lightly cover the custard.
Watch the custard closely near the end of baking. Pull it from the oven while the center still has a gentle jiggle; residual heat will finish setting it.
Keep the crust crisp. Make sure the shell is fully baked and cooled before adding the custard, and chill the tart uncovered at first so condensation does not soften the crust.

Variations

Citrus twist: Add 1–2 tsp finely grated lemon or orange zest to the custard along with the vanilla for a bright, fragrant note.
Espresso brûlée tart: Stir 1–2 tsp instant espresso powder into the warm cream until dissolved before mixing with the yolks. Finish with a slightly thicker sugar layer for a bold, coffee-house style dessert.
Chocolate-lined crust: Brush the cooled tart shell with 2–3 oz (55–85 g) melted dark chocolate and let set before adding the custard. This adds flavor and creates a barrier that keeps the crust extra crisp.

Storage & Make-Ahead

You can bake the tart shell and custard up to 24 hours in advance. Store the fully baked but not yet brûléed tart in the refrigerator, lightly covered once completely cold. For the best texture, add the sugar topping and caramelize it within 1 hour of serving; the caramel shell gradually softens in the fridge. Leftover slices with brûléed tops can be refrigerated in an airtight container for up to 2 days, but the sugar may lose its crackle. The unfilled, fully baked tart shell can be wrapped well and stored at room temperature for 1 day or frozen for up to 1 month; thaw and crisp briefly in a 325°F (165°C) oven before filling.

Nutrition (per serving)

Approximate values per slice (1 of 8): about 510 calories; 37 g fat; 23 g saturated fat; 40 g carbohydrates; 1 g fiber; 27 g sugars; 7 g protein; 210 mg cholesterol; 210 mg sodium. Actual values will vary based on specific ingredients and portion sizes.

Baked Crème Brûlée Tart with Caramelized Sugar Topping