First prepare the shortcrust pastry: pour flour and sugar into a bowl, put vanilla, baking soda, eggs and cold butter in the center.
Work quickly until you get a homogeneous dough, then cover with plastic wrap and let it rest for at least 1 hour in the fridge.
In the meantime, start preparing the cream: whip the egg yolks with the sugar and vanilla, then add the flour, then pour the cream and milk, hot, on the mixture, incorporating them by mixing.
Put on the heat and cook over low heat until the cream starts to thicken.
Transfer to a large bowl, cover with contact film and let cool.
Pick up the pastry, roll it out in a sheet of about half a cm, then use it to line the fold.
Level the edges and puncture the bottom.
Pour the lukewarm cream on the pastry, then bake for 35 minutes at 180 ° C in a preheated oven.
Once out of the oven, let the tart cool completely, then keep it in the fridge for at least 1 hour.
Just before serving, sprinkle the surface with 2 tablespoons of brown sugar and burn it with a torch (or leave it briefly under the grill) until the classic crispy crust is created.
The crème brûlée tart is ready, you just have to serve it immediately.
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