Like a creme brulee in pastry, these little tarts crackle with temptation. Burning the sugar into caramel is made easy with a chef’s blowtorch.

Ingredients: (Makes 18)

• 1 recipe basic crust
• 55 g/2 oz granulated sugar
• 5 large egg yolks
• 285 ml/10 fl oz whipping cream
• 120 ml/4 fl oz whole milk
• 2 teaspoons vanilla essence
• 40 g/1½ oz light brown sugar

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. On a lightly floured surface, roll out half the quantity (one disc) of pastry dough. Using a 7.5-cm/3-inch round cutter, cut out circles of pastry. Gently push the circles into the cups of a 12-cup muffin tin. Collect the scraps, roll out and repeat.

Roll out the second disc of pastry dough. Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer (6 per disc). Beat the granulated sugar and egg yolks until well combined. Set aside. In a heavy-based saucepan, scald the cream and milk (heat over low heat until almost boiling). Slowly strain the cream mixture through a fine sieve over the egg and sugar mixture, whisking constantly. Stir in the vanilla and pour the filling into the tartlet shells so each one is 2/3 full. Bake for 20 minutes, until the custard is set and the crusts are golden brown. Transfer to a wire rack to cool. Then refrigerate for 1 hour.

Sprinkle the surface of each tartlet with brown sugar. Using a chef’s blowtorch, heat the sugar until it caramelizes and becomes blackened in spots. Take care not to burn the crusts. Return the tartlets to the refrigerator for 15 minutes to allow the topping to harden. To remove the tartlets from the tin, slide a knife down the side of each tartlet and ease out.