Let’s talk about dessert magic that happens when two classics collide. This Caramel Creme Brulee Tart takes everything you love about the silky custard of a traditional creme brulee and the structured elegance of a tart, then elevates it with rich caramel undertones. The first time I made this for friends, there was this moment of silent appreciation before someone finally said, “I didn’t know dessert could taste like this.” That’s exactly the reaction you want, right?
That perfect balance of impressive yet achievable—and that’s exactly what we’re making today.
Why This Recipe is Awesome
What makes this Caramel Creme Brulee Tart truly special is how it transforms familiar flavors into something extraordinary without requiring professional pastry skills. The buttery shortbread crust provides the perfect foundation, while the caramel-infused custard filling delivers that signature creme brulee experience with an added depth of flavor. Unlike traditional creme brulee that requires individual ramekins and sometimes a special torch, this tart version simplifies the process while maximizing the wow factor.
You get that same satisfying crack when breaking through the caramelized sugar top, but now with a beautiful slice-and-serve presentation that makes it perfect for dinner parties or special occasions. The combination of textures—crisp tart shell, silky custard center, and that brittle caramelized top—creates a sensory experience that feels much more complex than the relatively straightforward technique required to make it.
Equipment needed: 9-inch tart pan with removable bottom, food processor, mixing bowls, whisk, fine-mesh strainer, kitchen torch
Caramel Creme Brulee Tart
Ingredients
- For the Tart Shell:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 9 tablespoons cold unsalted butter cubed
- 1 large egg yolk
- 1 tablespoon ice water if needed
- For the Caramel Custard Filling:
- ¾ cup granulated sugar for making caramel
- 3 tablespoons water
- 2 cups heavy cream
- 1 vanilla bean split and scraped (or 2 teaspoons vanilla extract)
- 6 large egg yolks
- ¼ teaspoon salt
- For the Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Prepare the tart dough by combining flour, powdered sugar, and salt in a food processor. Pulse to mix, then add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough starts to come together, adding ice water only if necessary.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness and carefully transfer to a 9-inch tart pan with removable bottom. Press dough into corners and trim excess.
- Blind bake the tart shell by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5-8 minutes until light golden. Reduce oven temperature to 325°F (165°C).
- Make the caramel base by combining sugar and water in a medium saucepan over medium heat. Without stirring, allow mixture to cook until it turns amber (about 8-10 minutes). Watch carefully as caramel can burn quickly.
- Remove caramel from heat and slowly whisk in the heavy cream (be careful, it will bubble vigorously). Add vanilla bean seeds or extract and return to low heat, stirring until smooth.
- Whisk egg yolks in a large bowl, then gradually add the warm caramel cream mixture, whisking constantly to prevent the eggs from curdling.
- Strain the custard through a fine-mesh sieve into a clean bowl to ensure silky smoothness.
- Place the par-baked tart shell on a baking sheet and carefully pour in the custard filling, leaving about ¼ inch from the top.
- Bake the tart at 325°F (165°C) for 25-30 minutes, or until the custard is set around the edges but still has a slight jiggle in the center. The internal temperature should reach 170-175°F (77-79°C).
- Cool the tart completely on a wire rack, then refrigerate for at least 1 hour or up to overnight.
- Just before serving, sprinkle the top evenly with granulated sugar and caramelize with a kitchen torch until the sugar melts and turns golden brown. Let the sugar harden for 1-2 minutes.
- Carefully remove the tart from the pan, slice with a sharp knife dipped in hot water, and serve immediately for the best texture contrast.
Notes
- For the perfect caramel, use a light-colored saucepan so you can monitor the color change more easily.
- If you don’t have a kitchen torch, you can place the sugar-topped tart under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
- The tart shell can be made up to 2 days ahead and stored at room temperature in an airtight container.
- For maximum flavor, make the caramel a deep amber color, but be careful not to burn it.
- If the edges of your tart shell begin to brown too quickly during blind baking, cover them with strips of aluminum foil.
Calories & Nutritional Info
- Calories per serving: Approximately 480 kcal
- Fat: 35g (22g saturated)
- Carbohydrates: 38g (28g sugars)
- Protein: 5g
- Allergens: Contains eggs, dairy, and wheat
- Not suitable for: Vegan, dairy-free, or gluten-free diets without significant modifications
Common Mistakes to Avoid
- Overworking the tart dough – This develops gluten and results in a tough crust. Pulse ingredients just until combined and handle minimally.
- Rushing the caramel process – Stirring too early can cause crystallization. Let the sugar and water cook undisturbed until color develops.
- Adding cream to hot caramel too quickly – This can cause dangerous splatter and uneven incorporation. Add slowly while whisking constantly.
- Overbaking the custard – This results in a rubbery texture. Look for the slight jiggle in the center to indicate doneness.
- Skipping the straining step – Even careful whisking can leave small egg bits that will affect the silky texture of your final custard.
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend plus ¼ teaspoon xanthan gum for the tart shell.
- No vanilla bean: Use 2 teaspoons of high-quality vanilla extract or 1 teaspoon vanilla bean paste.
- Lower fat alternative: Replace up to 1 cup of the heavy cream with half-and-half (the texture will be slightly less rich).
- Flavor variations: Add 1 teaspoon of espresso powder to the custard for a coffee-caramel flavor, or infuse the cream with a cinnamon stick and star anise for a spiced version.
- No tart pan: Use a 9-inch pie dish, though removal will be more challenging and presentation slightly different.
FAQs
Can I make this tart ahead of time?
Absolutely! The tart can be made up to 2 days ahead and stored in the refrigerator. Just wait to add and caramelize the sugar topping until right before serving for that perfect crackling texture.
What if I don’t have a kitchen torch?
While a kitchen torch gives the most control, you can use your oven’s broiler. Place the sugar-topped tart on the highest rack, about 3 inches from the broiler, and watch carefully for 1-2 minutes until the sugar caramelizes.
Why did my custard crack during baking?
Cracks usually indicate the tart was baked at too high a temperature or for too long. Remember that custards continue cooking from residual heat after being removed from the oven, so take it out when the center still has a slight jiggle.
Can I freeze this tart?
I don’t recommend freezing the completed tart as the texture of the custard will change. However, you can freeze the unbaked tart shell for up to a month, then thaw and blind bake when needed.
How do I know when my caramel is the right color?
Look for a deep amber color, similar to maple syrup. Too light and you’ll miss the rich flavor; too dark and it will taste bitter. If you’re new to caramel-making, you can use a candy thermometer—aim for around 350°F (175°C).
Final Thoughts
This Caramel Creme Brulee Tart bridges the gap between everyday baking and special occasion desserts. It’s one of those recipes that makes you feel like a pastry chef without requiring years of training. The combination of crisp tart shell, silky caramel custard, and that signature crackling top creates a dessert experience that’s truly memorable. Go ahead and give it a try—your inner pastry chef is waiting to shine!
