Ingredients (for about 6 tarts)
For the shortcrust pastry:
200 g flour
100 g cold diced butter
50 g icing sugar
1 egg yolk
2 to 3 tablespoons cold water
1 pinch of salt
For the crème brûlée:
400 ml whole liquid cream
1 vanilla bean (or 1 teaspoon vanilla extract)
4 egg yolks
80 g granulated sugar
For the finishing:
Cane sugar for caramelization
Preparation
see next page
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