Preparation
1. Prepare the dough:
Mix the flour with the butter, icing sugar, and salt.
Gradually add the egg yolk and cold water until you get a smooth dough.
Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the dough and line buttered tartlet molds.
Prick with a fork and pre-bake at 180°C (350°F) for 12–15 minutes blind (with weights or dried beans).
2. Prepare the cream:
Heat the cream with the split and scraped vanilla bean (or vanilla extract).
Beat the egg yolks with the sugar without whipping them.
Pour the hot cream over the eggs while whisking.
Strain the mixture.
3. Bake the tartlets:
Pour the cream into the pre-baked tartlet shells.
Bake at 150°C (300°F) for 30–35 minutes, until the cream is set but still slightly jiggly.
Let cool at room temperature, then refrigerate for 2 hours.
4. Caramelization:
Sprinkle cane sugar over the tartlets.
Caramelize with a kitchen torch or under the grill until golden and crisp.
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