Raspberry Creme Brulee Tarte

For tarte shell:
  • 1 1/4 cups all-purpose flour
  • 4 T. sugar
  • 1/4 t. salt
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 4- 5 T. ice water

For custard filling:
  • 1/2 vanilla bean
  • 1 1/4 cups heavy cream
  • 2/3 cup whole milk
  • 4 large egg yolks
  • 1 whole large egg
  • 1/4 cup sugar
  • dash of salt

For the bruleed topping:
1/4 cup sugar plus 2 more tablespoons sugar

1/2 pint fresh raspberries

In a food processor, place the flour, sugar and salt. Give it a whir to blend everything, then add the butter and pulse a few times. Add the ice water until it forms a ball, or nearly forms a ball. You don't want to overwork the dough or it will be tough.

Roll it out on a floured board and place it inside a 12 inch tart pan, overlapping the inside edge to make it twice the thickness. Prick some holes in the bottom and place in the freezer for 20 minutes to a half hour. After you remove it from the freezer, blind-bake the crust at 350 degrees. To blind-bake it, place a piece of aluminum foil or parchment paper inside the crust and weigh it down with pie weights or use beans and rice, as I do. Bake it for about 20 minutes with the weights inside, then remove the weights (carefully) and bake another 10 to 15 minutes until the shell is golden brown.

Let the crust cool. When ready to make the filling, line the inside of the tarte shell with the fresh raspberries. Cook the filling in the following manner: Split the vanilla bean down the middle and place it in a pot with the milk and cream. Cook them together at a simmer for about 10 minutes or until piping hot, then turn off the flame and let the bean sit in the liquid to absorb the flavor more.Whisk the egg yolks and egg with the sugar and salt. Slowly add them to the milk and cream mixture until blended. If you're worried about any particles that may have formed, place the mixture through a sieve after everything is all mixed together.

Carefully pour the mixture into the shell over the raspberries. Place the tarte pan on a cookie sheet and bake in a 300 degree oven for about 25 to 30 minutes or until it's set but still wobbly in the center. It will set more after you remove it from the oven.

Before serving, sprinkle the remaining sugar on top and either use a blow torch or place it under the broiler for a few minutes, making sure to rotate the tarte to get the entire surface exposed to the flame.