creme brulee tart

Last week, when I made my sister’s wedding cake, I ended up with a lot of leftover egg yolks. I hate to throw away food, so of course I started thinking… what uses a lot of egg yolks?

This recipe.

It used 7, to be exact.

Now, I have a feeling you may not have 7 egg yolks laying around…so go make a white cake. Or, an angel food cake… or, just save your whites for some egg white omelets…or macarons. Mmmm, macarons.

Now that we have that square covered: let’s chat.

Have you seen the food prices lately? I am going to totally have to make cheap meals…no, I’m not talkin’ ramen noodles and Vienna sausages.  Although ramen noodles have a special place in my heart. Minus the seasoning packet, of course.  But, I am going to have to come up with some budget friendly tasty meals…

Guess what? I’m heading out of town with someone I have never met before. How cool is that?!  I can say I never met her- but I know her through her blog and through facebook and twitter… and I think we have both gone over what’s weird about each other, and pretty much convinced each other that neither of us is a lunatic.

What did I tell her about my weirdness?

I snore. She says, “That’s okay I will bring my white noise machine”

She’s a tea drinker. I say, “Oooo, more coffee for me!”

I take pictures of food. So does she.

I ramble. Her, too.

I also warned her that I get chatty with wine and sometimes blurt out stupid things. But, I’d be good.

I don’t know my way around Orlando. She does.

We both have girls.

We both blog.

She’s taller than me, but not that tall.

We have the same sense of humor.

I think we’re going to be great friends.

Which is awesome, because I have my girlfriends, but sometimes it’s nice to have a blogging friend. They get it when I say… “Oooo wait let me take a picture of that guy eating funnel cake and drinking a diet coke.”

They understand.

Back to the tart! Okay, I made my standby Pâte Sucrée pastry crust since it uses 2 egg yolks. But- you can totally cheat and use refrigerated pie crust- I won’t tell. 😉

Believe me, it’s not the crust that makes this tart….

You do that, and then all you have to do is bake it and make the filling. yes, you can do it… it’s not hard and all your friends will say, “Oh, you’re so Martha!” Then, you can tell them how you cheated, and they will think you’re a genius.

Ready for some pics? Me too. I don’t like reading loooong paragraphs online.

I love dough in black and white. It’s so nostalgic.

A lot of people don’t know the term “blind bake” so I will explain it: To blind bake a crust means to line the crust with parchment and fill with dry beans or pie weights.  You then bake the crust for the specified amount of time, remove from the oven and allow to cool. Remove the weight/beans and then you fill it with your desired filling.  It’s a way of keeping the crust base level during baking. I have no clue why it’s called “blind”.

So, you have your crust done and then you basically heat up some cream and milk and vanilla, and slowly add that into some egg yolks that have been beaten with sugar. Yes, it’s that simple.

For the “burnt” sugar topping? No, you don’t need a blow-torch…

just some coarse sugar granules under the broiler for a minute.

So… if you need my pâte sucrée recipe, go here

and, for the custard filling, do this:


Recipe: crème brûléèe tart


  • 6 egg yolks
  • 1/3 c sugar
  • 1 1/4 c heavy cream
  • 2/3 c milk
  • 1/4 tsp vanilla bean paste (or, 1 tsp extract)


  1. In a mixer, beat sugar and yolks until thick and creamy.
  2. Heat the cream, milk and vanilla in a medium sauce pan over medium-high heat, until it comes to a boil- stirring to prevent burning.
  3. Slowly add the hot milk to the yolks, with the mixer on low.
  4. Strain over a fine mesh strainer to remove any lumps.
  5. Pour into your prepared tart shell (either 9-10″) bake at 325 for 40 minutes.
  6. Allow to cool to room temp., then place in the refrigerator.
  7. Once thoroughly cool, sprinkle the top with coarse sugar and place under the broiler (2″ away from heat source) for 1 minute, watching carefully.
  8. You may want to cover the crust edges with foil or a pie crust shield to avoid burning.

Culinary tradition: French

Microformatting by hRecipe.


Crème brûlée

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