Creme Brulee Tart Recipe

More than 30 years ago, Michael McCarty opened Michael?s, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.

INGREDIENTS

For tart shell:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cut into 1/2-inch cubes
• 3 to 5 tablespoons ice water

For custard filling:

• 1/2 vanilla bean
• 1 1/4 cups heavy cream
• 2/3 cup whole milk
• 4 large egg yolks
• 1 whole large egg
• 1/2 cup sugar, divided
• 1/8 teaspoon salt

Equipment:

• a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom
• pie weights or dried beans
• a small blowtorch

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