Crème Brûlée Tart

Name: Crème Brûlée Tart
Ingredients: 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; 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; a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom; pie weights or dried beans; a small blowtorch

Crème Brûlée Tart was pinched from <a href="http://www.epicurious.com/recipes/food/views/Creme-Brulee-Tart-350238" target="_blank">www.epicurious.com.</a>

"More than 30 years ago, Michael McCarty opened Michaels, 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

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1 1/4 cups all-purpose flour

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2 tablespoons sugar

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1/4 teaspoon salt

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1 stick cold unsalted butter, cut into 1/2-inch cubes

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3 to 5 tablespoons ice water

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1/2 vanilla bean

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1 1/4 cups heavy cream

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2/3 cup whole milk

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4 large egg yolks

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1 whole large egg

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1/2 cup sugar, divided

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1/8 teaspoon salt

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a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom

•

pie weights or dried beans

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a small blowtorch

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