Recipe for Crème Brûlée Tart

For the dough, mix the softened butter and 60 g of sugar. Incorporate the whole egg, then the flour and cocoa, and form a ball. Place it in the refrigerator for 30 minutes.

Pour the milk and cream into a saucepan, add the cinnamon, cardamom, and ginger. Bring to a simmer, turn off the heat, cover, and let steep while you prepare the rest.

Roll out the dough on a floured surface and line a tart pan, prick the bottom, cover with a paper and baking beads, and bake in the oven at 180°C for 15 minutes. Remove the beads and the paper and bake for another 5 minutes.

Whisk the egg yolks with 30 g of sugar, add the milk-cream mixture after removing the spices, and pour everything into the pre-baked crust. Put it back in the oven, lowering the temperature to 150°C, for about 30 minutes of cooking.

When the tart has cooled, put the remaining 100 g of sugar in a small saucepan with 1 tablespoon of water and cook over high heat, watching closely until you achieve a light caramel. Carefully pour the caramel over the top of the tart and let it harden for a few minutes before serving.

To finish Tip: the tart is done when the edge of the filling is set and the center is still slightly wobbly. You can prepare it the day before and store it in the refrigerator, but only add the caramel at the last moment to keep it crunchy. You can also simply sprinkle the top of the filling with sugar and caramelize it using a kitchen torch.