Crème brûlée—a French restaurant favorite whose name means “burned cream”—is delicious all on its own, but even more so when baked in a crisp tart shell. A kitchen torch is used to caramelize the sugar on the surface of the custard, producing spectacular color and crackle. If you don’t have a kitchen torch, use the broiler: chill the tarts for half an hour, then broil them for about a minute. For the best results, prepare the tarts no more than one day in advance, and wait to brûlée them until just before serving. This way, the shells will remain firm and crumbly, and the topping will retain its trademark sheen.

　　

Ingredients

makes 6

　　

For the Crust

2 cups all-purpose flour, plus more for dusting

　　1/2 cup sugar

　　1/2 teaspoon salt

　　1/2 cup (1 stick) cold unsalted butter, cut into small pieces

　　1 large whole egg plus 1 large egg yolk

　　2 tablespoons ice water

　　

For the FIlling

1 1/2 cups heavy cream

　　2 large egg yolks

　　5 tablespoons sugar

　　Pinch of salt

　　

Step 1

Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter, and pulse until mixture resembles coarse meal. Whisk together whole egg, egg yolk, and the water. Evenly drizzle egg mixture over flour mixture, and pulse just until dough begins to come together. Pat dough into a disk; wrap tightly in plastic, and refrigerate until firm, about 1 hour.

　　

Step 2

Place six 4-inch tart rings on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out six 6-inch rounds and fit into rings, leaving overhang. Patch any holes or tears. Pierce bottoms of shells all over with a fork; refrigerate or freeze until firm, about 30 minutes. Meanwhile preheat oven to 350°F. Trim excess dough flush with rings.

　　

Step 3

Bake shells until lightly browned, rotating pan halfway through and pressing dough flat with an offset spatula if it starts to bubble, about 15 minutes. Let cool completely. Reduce heat to 325°F.

　　

Step 4

Make the filling: In a small saucepan, bring cream almost to a boil; remove from heat. In a bowl, whisk together egg yolks, 3 tablespoons sugar, and the salt. Slowly whisk cream into egg-yolk mixture. Strain through a fine-mesh strainer into another bowl.

　　

Step 5

Divide cream mixture evenly among crusts, filling to top. Carefully transfer to oven and bake just until set, rotating pan halfway through, about 20 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate until set, 1 hour.

　　

Step 6

Sprinkle tops evenly with the remaining 2 tablespoons sugar (1 teaspoon per tart). Brûlée with a handheld kitchen torch (or under a broiler). Serve immediately.

　　Martha Stewart's New Pies and Tarts