Creme Brulee Puff Pastry Tartlets
Prep time: 
Cook time: 
Total time: 
Yield: 6 tartlets
Prep time involves freezing and setting
  • 1 and ½ sheets of puff pastry
Custard Filling
  • 1½ cups heavy cream
  • 1 plump vanilla bean, split and scraped, saving the pods.
  • 3 large egg yolks
  • 3½ tablespoons sugar, plus more for torching the tops, about 2 to 3 tablespoons
  • pinch of salt
  1. Place six 4-inch fluted tart molds(or use a standard size muffin tin, only using 6 of the wells) on a parchment-lined baking sheet. Roll out the puff pastry dough, the seams rolled together if using store-bought pastry, to make one large sheet, to a ⅛-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Save the scraps, if there are any, for another use (keep in freezer).
  2. Press the dough circles into bottoms and up sides of tart rings, or muffin tins, patching together any holes or tears. Prick bottoms of tart shells all over with a fork, and freeze for about 1 hour..
  3. Preheat the oven to 350 degrees F.
  4. Remove the frozen puff pastry shells from the freezer and place in the oven, Bake for about 10 minutes, pressing down the dough in the wells if it puffs too much. Remove tartlets from oven and reduce the oven to 325 degrees F.
Make the custard filling
  1. In a medium saucepan bring the heavy cream, vanilla bean seeds and the split and scraped pod from the bean to just under a boil. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and a pinch of salt. Slowly whisk some of the hot cream into egg yolk mixture, until it's tempered, then whisk the rest of it in. Strain the cream into a large measuring cup through a fine sieve; discard vanilla bean pods.
Bake the tartlets
  1. Divide cream mixture evenly among tart shells, filling each to the top. Bake until custard is just set, about 20 minutes. Let cool, then refrigerate for 1 hour to set. completely.
  2. Remove tartlets from the fridge. Sprinkle the tops of each tartlet with about 1 teaspoon or more of sugar; you want to cover the whole surface. With a small kitchen torch, about 3 to 4 inches from surface of each tart, move flame back and forth until sugar is caramelized and deep golden brown, or broil in the oven until sugar is caramelized. Serve immediately.
Recipe by parsley sage sweet at