Instructions
step 1 Preheat oven to 350°F (175°C). In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough comes together.
step 2 Roll out dough and press into a 9-inch tart pan. Trim edges and prick base with a fork. Chill for 20 minutes.
step 3 Line crust with parchment paper and baking weights or beans. Bake for 15 minutes, then remove weights and bake 10 more minutes or until golden. Cool completely.
step 4 In a saucepan, heat cream and vanilla bean (or extract) until just simmering. Remove from heat and let sit for 10 minutes.
step 5 In a bowl, whisk egg yolks and sugar until pale. Slowly whisk in warm cream mixture. Strain through a sieve.
step 6 Pour custard into cooled tart shell. Bake at 300°F (150°C) for 35-40 minutes until custard is set but still slightly wobbly in the center. Cool to room temperature, then chill for at least 2 hours or overnight.
step 7 Just before serving, sprinkle granulated sugar evenly over the surface of the tart. Use a kitchen torch to caramelize until golden and crisp. Let sit 1 minute to harden. Garnish with berries if desired.
Storage and Reheating Tips
Store tart in the refrigerator, uncovered, for up to 2 days. Add the brûlée topping just before serving to maintain its signature crunch. Do not freeze, as the custard may separate.
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