Creme Brulee Tart Info.

Souzana, here is information on making a Creme Brulee tart from "Book Of Tarts"
by Maury Rubin. I have never made this, however, here is what the author of
the book says.

"Creme Brulee is routinely baked in ramekins in a water bath. Since a tart shell cannot sit surrounded by water, the method I use here, adapted from a recipe in "Desserts" by Nancy Silverton, is to blind-bake the tart shell, then
cook the custard separately over boiling water. This requires prolonged rapid
whisking to foam the egg yolks while keeping them from curdling. The custard is then ladled into the tart shells and refrigerated to set.

Caramelizing a creme brulee tart also requires a different approach. Whereas the ramekin version can be caramelized under a broiler, a tart cannot withstand that degree of heat, so you must use a propane torch."

The tart dough is a sort of pastry cousin to the French sable with its fine crumb.

The propane torch is available for home use under the name "Quick Start The Precision Refillable Chefs Torch" by GlowMaster. I purchased mine from QVC, however, I have seen it in various kitchen catalogs.

Hope this information helps you out!