Vanilla And Raspberry Crème Brûlée Tarts - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
3/4 cup cold butter, chopped
2 tbsp raspberry jam
1 None vanilla bean, split lengthwise, seeds scraped out
1 cup milk
2 None large egg yolks
1/2 cup granulated sugar, plus 1 tbsp
1 tbsp cornstarch

Preparation

Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add enough ice water (around 1/4 cup) to make ingredients just come together. Transfer to a floured work surface and knead until smooth. Flatten pastry slightly then wrap in plastic wrap and refrigerate for 30 mins.
Grease 8 (3 inch) tart pan. Divide pastry dough into 8 portions. Roll out each portion and use to line pans, trimming excess pastry. Prick bases all over with a fork then place pans on a baking tray. Refrigerate for 30 mins.
Preheat oven to 400\u00b0F.
Line tart shells with baking paper and fill with pie weights. Bake for 15 mins then remove paper and weights. Bake for another 10 mins, or until golden brown. Let cool then add 1 tsp jam to each tart shell.
Combine vanilla bean, vanilla bean seeds and milk in a medium saucepan. Bring to a boil then remove from heat. In a medium heatproof bowl, whisk egg yolks, 1 tbsp sugar and cornstarch until combined. Gradually whisk in hot milk mixture. Strain back into saucepan and discard vanilla bean. Whisk over medium heat until mixture boils and thickens. Remove from heat and spoon into tart shells. Let cool for 5 mins then refrigerate until cold.
Sprinkle custard with remaining sugar. Using a blowtorch, caramelize sugar. Let stand for 5 mins, or until caramel cools and sets. Serve.