How to make
Knead a standard butter tart dough from the listed products.
Roll it out between two layers of baking paper and place in a tart from, of standard size 11″ (27.5 cm). The dough should fit well on the bottom and the curled walls of the form.
The other option is to spread it out with your hands directly into the form.
Pierce the base with a fork and leave it in the fridge, while you heat the oven to 360°F (180 degrees).
Bake it for about 12-15 minutes or until it aquires a lightly golden brown color. Keep an eye on it and if you notice that despite the piercing with a fork, it still rises in places, immediately pierce it once more to flatten out.
Leave the prepared base to cool and start making the cream.
Heat the cream along with the sugar and the halved vanilla pod. When it starts to boil, remove it from the heat and allow it to cool for 1 hour.
Beat the yolks in a water bath at 160°F (70 degrees). Pour the cream over them and stir for about 10 minutes, by slightly increasing the temperature.
The cream should thicken, but still remain more liquid than ordinary starch cream. Don't worry about it, because then it will thicken.
Remove the creme brulee from the water bath and stir occasionally for a few minutes until it has slightly cool. The goal is not to pour it, while it's too hot, on the base, so that it does not soften.
Pour the cream and leave it to cool, then store the tart in the refrigerator for at least 3 hours.
Before serving this sumptuous tart with creme brulee, sprinkle it with sugar and caramelize it with a kitchen burner.
I had a minor accident and halfway through the caramelization the burner gave me over as the gas ran out. If this ever happens to you, the way to get out of the situation is to bake it on a high heat - 450°F (230 degrees) in a preheated oven. It should be placed higher up in the oven.
The edges of the base in this case may turn more brown than necessary, but you will get the desired caramel color from the melted sugar.
Enjoy!
