Recipe: Brûléed Cream Tartlets

1 Put the flour, sugar, and salt in a large bowl. Work in the butter cut into small pieces. Add the cold water and work the dough until it is smooth and supple without kneading it.

2 Wrap this dough in cling film and chill for 1 hour.

3 After this time, line 10 cm diameter molds, prick the bottom, and chill for 30 minutes. Then cover these tartlets with aluminum foil and dried beans and bake them blind in an oven preheated to 375°F (190°C) for 15 minutes.

4 Remove the foil and continue cooking for 5 to 10 minutes to brown them. Watch the cooking carefully.

5 Beat the egg yolks with the sugar until the mixture turns pale.

6 Heat the cream and vanilla without boiling and add the egg yolk mixture while whisking. Pour everything into a saucepan and heat while stirring to thicken the mixture, especially without letting it boil.

7 Let cool slightly, then pour this mixture onto the tartlets.

8 Let cool completely then keep in the refrigerator overnight.

The next day:

1 Sprinkle the tartlets generously with sugar and choose a torch, iron, or grill to caramelize. Leave in the cold for at least 2 hours before serving.