Recipe: Brûléed cream tarts

1/ put the flour, sugar and salt in a large bowl. incorporate the butter cut into small pieces. add the cold water and work the dough to obtain a homogeneous and supple dough without kneading it.
2/ wrap this dough in plastic wrap and place it in the cold for 1 hour.
3/ after this time line molds 10 cm in diameter, prick the bottom and put them in the cold for 30 minutes.
then cover these tarts with aluminum foil and dried beans and cook them blind in a preheated oven at 190°. 15 minutes.
4/ remove the paper and continue cooking for 5 to 10 minutes to brown them.
watch the cooking.
5/ beat the egg yolks with the sugar until the mixture becomes pale.
6/ heat the cream and vanilla without boiling and add the yolk-sugar mixture whisking.
pour everything into a saucepan and heat while stirring to thicken the preparation especially without bringing to a boil.
7/ let cool slightly then pour this mixture onto the tarts.
8/ let cool completely then keep in the refrigerator overnight.
the next day
1/ generously sprinkle the tarts with sugar and choose torch or iron or grill to caramelize.
keep in the cold for at least 2 hours before serving.