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