Creme Brulee Tarts - flour

Method

• Make the crust: In a food processor, pulse flour, sugar, and salt until combined.
• Add butter, and pulse until mixture resembles coarse meal.
• Whisk together whole egg, egg yolk, and the water.
• Evenly drizzle egg mixture over flour mixture, and pulse just until dough begins to come together.
• Pat dough into a disk; wrap tightly in plastic, and refrigerate until firm, about 1 hour.
• Place six 4-inch tart rings on a parchment-lined rimmed baking sheet.
• On a lightly floured surface, roll out dough 1/8 inch thick.
• Cut out six 6-inch rounds and fit into rings, leaving overhang.
• Patch any holes or tears.
• Pierce bottoms of shells all over with a fork; refrigerate or freeze until firm, about 30 minutes.
• Meanwhile preheat oven to 350F.
• Trim excess dough flush with rings.
• Bake shells until lightly browned, rotating pan halfway through and pressing dough flat with an offset spatula if it starts to bubble, about 15 minutes.
• Let cool completely.
• Reduce heat to 325F.
• Make the filling: In a small saucepan, bring cream almost to a boil; remove from heat.
• In a bowl, whisk together egg yolks, 3 tablespoons sugar, and the salt.
• Slowly whisk cream into egg-yolk mixture.
• Strain through a fine-mesh strainer into another bowl.
• Divide cream mixture evenly among crusts, filling to top.
• Carefully transfer to oven and bake just until set, rotating pan halfway through, about 20 minutes.
• Transfer to a wire rack, and let cool to room temperature.
• Refrigerate until set, 1 hour.
• Sprinkle tops evenly with the remaining 2 tablespoons sugar (1 teaspoon per tart).
• Brulee with a handheld kitchen torch (or under a broiler).
• Serve immediately.