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Creme Brulee Tarts

Creme Brulee Tarts

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 15 mins
  • Yield: 6-7 1x


These Creme Brulee Tarts are a perfect ending to a beautiful beginning. Made with a Sugar Cookie crust and topped with fresh fruit!


  • Crust
  • 117.5 oz Sugar Cookie Pouch
  • 2 tbsp. Flour
  • c. butter, melted
  • 1 egg
  • Filling
  • 5 egg yolks, room temperature
  • 2 eggs, room temperature
  • ½ c. sugar, more for sprinkling
  • 2 ½ c. heavy whipping cream
  • 1 tbsp. Vanilla extract
  • Fruit for garnish


  1. Preheat oven to 350 Degrees and prepare mini cake pans by spraying with non-bake spray.
  2. In a large bowl, combine the sugar cookie mix, egg, flour, and butter. Mix together until it becomes a ball of dough. In 6-7 mini cake pans, pour in about ½ cup of the sugar cookie mix and press down firmly. Place on a large baking sheet and bake for about 10 minutes until golden brown. Set aside and allow to cool. Lower the heat to 300 Degrees.
  3. In another large bowl, add the egg yolks, eggs, and sugar and beat on medium until pale and double in size, about 5-7 minutes. Lower speed to low and add the heavy cream and vanilla extract. Use a soup ladle and pour in a ladle full of the custard mixture into the mini cake pan. Bake for 40-50 minutes or until the middle is set. Allow to cool. Sprinkle about ½ tablespoon of sugar on top of each tart and use a culinary torch to caramelize the sugar, garnish with fresh fruit, and enjoy!
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Dessert