Skip to Content
Menu

Crème Brûlée Tart

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Sep 17, 2019
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Crème brûlée isn’t exclusive to fancy restaurants—not when you have this recipe in your kitchen. Using a simple list of ingredients—we’re talking, eggs, vanilla, sugar and cream—you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don’t worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don’t wait for a special dinner out to indulge in crème brûlée; you’re perfectly capable of making this dessert even on a whim, and we’ll walk you through every step of the process.

Crème Brûlée Tart

  • Prep Time 20 min
  • Total 4 hr 10 min
  • Servings 12
  • Ingredients 13
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Dough

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla

Filling

  • 2 egg yolks
  • 1 egg
  • 3 tablespoons sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Topping

  • 2 tablespoons sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
  • Step 
    2
    In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
  • Step 
    3
    Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
  • Step 
    4
    Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
  • Step 
    5
    Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
  • Step 
    6
    Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

Nutrition

240 Calories
14g Total Fat
3g Protein
24g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
180mg
7%
Potassium
50mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section