Lavender Crème Brûlée Tart

20 mins Prep Time

45 mins Cook Time

Written By

Tara Omidvar

Have you ever wanted to serve crème brûlée for a family dinner, but you weren't sure how it would turn out? Or maybe you didn't have enough ramekins? Well, then this is the perfect recipe for you. Without a doubt, crème brûlée is one of the most incredible desserts and I can assure you this crème brûlée tart is even better than a regular crème brûlée, thanks to the crunchy crust on the bottom. I used lavender instead of the vanilla, but you can go ahead and change the flavour back to vanilla or maybe even earl grey! You can make this tart in advance, let it sit in the fridge overnight and serve it the day after. Just make sure that you top it with sugar and blow torch it right before serving.

Ingredients

Crust

220 grams all-purpose flour
40 grams icing sugar
15 grams almond flour
1/4 tablespoon salt
100 grams butter (cold, cubed)
1 egg

Creme Brûlée

2 cups half & half cream
1/2 tablespoon dried lavender
1/2 cup granulated sugar
4 egg yolks
Granulated sugar, for topping

Directions

Crust

12 Steps

Step 1

In a food processor, process together all-purpose flour, icing sugar, almond flour and salt just until combined.
Step 2

Add in the butter cubes and pulse until mixed thoroughly, should be a sandy texture.
Step 3

Add the egg and process until all the ingredients come together.
Step 4

Turn dough out onto a work surface, then knead to bring together into a smooth ball. Wrap and let the dough rest in the fridge for 30 minutes.
Step 5

After 30 minutes, lightly dust your work surface. Unwrap chilled dough and roll out into 1/8-inch thick.
Step 6

Roll pastry lightly onto a rolling pin, then unroll it gently over the tart tin.
Step 7

Adjust the pastry to fit into the tart tin, fitting into the corners. Trim the excess dough with a knife.
Step 8

Chill the dough in the freezer for about 30 minutes.
Step 9

In the meantime preheat the oven to 380°F.
Step 10

Take the chilled dough out. Cover it with parchment paper and fill the inside with pie weights or rice.
Step 11

Bake the dough in the oven for 10 minutes. Take the dough out, remove the pie weights and parchment paper. Bake the dough for another 5 minutes. Let it cool to room temperature.
Step 12

Turn the oven temperature low to 300°F.

Creme Brûlée

9 Steps

Step 1

Pour cream and lavender into a sauce pan. Heat the cream over medium heat just until warm. Take it off the heat, cover the pan and let it sit for 15 minutes.
Step 2

In a large bowl, whisk together the sugar and egg yolks until mixed well.
Step 3

Bring the cream back to a gentle simmer for 30 seconds.
Step 4

Whisk the heated cream into the sugar mixture slowly. (Do this process very slowly and whisk constantly or the eggs might scramble.)
Step 5

Pass the mixture through a fine sieve and pour it into the cool downed crust.
Step 6

Carefully transfer the tart into the oven. Bake for 25-30 minutes or until just set but still slightly wobbly in the centre (custard will continue to set as it cools).
Step 7

Remove the tart from the oven and let it cool down to room temperature for about 1 hour.
Step 8

Transfer the tart to the fridge and let it chill for at least 2 hours.
Step 9

Just before serving, sprinkle sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.