Go Back
Spoon cracking the caramel on top of a French crème brûlée tart
Print Recipe
5 from 3 votes

Vanilla Crème Brûlée Tart

Prep Time30 mins
Cook Time40 mins
220 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: French
Keyword: creme brulee, custard, dessert, egg, tart, vanilla
Servings: 6 tarts (3 inch baking ring)
Author: Mélanie


For the shortbread crust

  • a little less than 1/2 cup butter, softened (cut in cube packed) or 100g
  • 1 and 1/3 cup flour or 200g
  • 1 pinch salt
  • 1 egg medium size
  • 1 egg white

For the crème brûlée filling

  • 250 ml heavy cream 35%
  • 250 ml milk
  • 5 egg yolks
  • 1/2 cup sugar or 100g
  • 1 vanilla bean opened & scrapped


For the shortbread crust

  • Mix the butter, the flour and salt together until it is crumbly.
  • Add the egg and mix gently.
  • Form into a ball and set in the fridge for 20 minutes or so. 
  • Preheat the oven at 300F
  • Roll the dough thinly but thick enough so it does not break and place it in the baking ring. Poke with the fork lightly. 
  • Bake for 10 minutes. It will still looking uncooked when you take it out of the oven.
  • With a baking brush, spread a thin layer of egg white on the crust. It will make it waterproof. 

For the crème brûlée filling

  • Bring the milk to boil with the vanilla bean  and its seeds. 
  • Remove from the stove and add the cold cream to the milk.
  • Add the egg yolks and the sugar that you would have previously beaten together.
  • Stir well.
  • Pour it in the crusts and bake it for 40-45 minutes in the oven (still at 300F)
  • Let it cool down for 2 hours in the fridge (Good luck waiting!)
  • Spread some sugar on top of the crème and with a baking torch, caramelize it. And voilà!