Crème Brûlée Tart

In a mixer, combine flour, sugar, and baking powder, adding butter in small pieces. Once mixture is crumbly, crack in eggs, mixing until a ball of dough forms. Wrap it in cling wrap and put it in the fridge for one hour.

Preheat oven to 350°F (180°C).

Take dough out of the fridge and roll it out on a floured surface, until it is roughly 0.5 mm thick. Transfer into an 11-inch (28 cm) tart pan. Prick dough with a fork for aeration and place parchment paper on top. Place pie weights or dried beans on top of the parchment paper to keep it in place and prevent pastry from puffing up too much in the oven as it bakes.

Bake for 30-40 minutes or until dough is golden brown. Take pan out and let it cool.

Lower oven temperature to 315°F (157°C).

To make the crème brûlée, heat cream in a saucepan on the lowest heat.

Separately, crack the eggs separating the yolks from the whites. Add sugar and vanilla extract to egg yolks, incorporating them together. You can save the egg whites to make other complimentary dessert dishes like meringue cookies.

Remove cream from the stove.

Slowly incorporate cream into egg yolk mixture with a spatula, avoiding air bubbles. Then pour mixture into cooled tart crust.

Bake tart for 30-45 minutes at 315°F (157°C) until it sets.

Allow tart to chill for at least 4 hours in the refrigerator. Before serving, sprinkle with sugar and caramelize sugar by either placing tart back in the oven on broil for 2-3 minutes or until golden brown, or by using a torch.