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1
In a heavy saucepan, combine the cream and the vanilla bean with its scrapings.
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2
Over low heat, bring to a boil and turn off heat.
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3
In a medium heatproof bowl, whisk together the egg yolks and sugar.
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4
Place over a pan of simmering water and continue to whisk vigorously until mixture becomes a very pale yellow and feels hot to the touch.
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5
Remove from heat and turn the cream up to high.
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6
It will come to a boil quickly because its already hot.
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7
Pour the boiling cream into the yolk mixture, whisking constantly.
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8
Place the bowl over a larger bowl half-filled with ice cubes.
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9
Stir occasionally until cool.
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10
Strain through a fine strainer and refrigerate, covered, until ready to use.
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11
In a small saucepan, combine l cup cream with butter and heat until butter melts and cream is hot.
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12
Keep warm.
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13
Spoon the corn syrup into a medium deep saucepan and top with the sugar.
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14
On medium heat, cook until mixture turns a deep amber color and temperature reaches 225 degrees on a candy thermometer, stirring often with a wooden spoon.
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15
As the mixture turns golden, check the thermometer often.
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16
Immediately remove pan from heat and pour cream mixture into the sugar, stirring to combine well.
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17
Mixture will bubble up as you pour, so be careful not to burn yourself.
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18
Stir in remaining l/4 cup cream.
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19
Strain through a fine-mesh strainer into a heatproof bowl.
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20
If not using the sauce immediately, let cool and refrigerate, covered, until needed.
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21
This will keep for weeks in the refrigerator.
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22
Thaw one package of frozen puff pastry sheets or use homemade puff pastry.
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23
Cut out circles of puff pastry to fit into a six-inch tartlette pan.
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24
Line the pans with the dough and trim excess.
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25
Prick a few holes in the bottom of the dough so it wont rise too much.
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26
Place cut out pieces of parchment paper or coffee filters onto the dough and fill with pie weights.
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27
Blind bake the shells until done.
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28
You can lift the parchment paper to make sure it is baked thoroughly.
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29
Let the shells cool completely before filling.
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30
Slice a few strawberries and lay them down on the bottom of each shell.
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31
Place a few raspberries or blueberries in the shell.
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32
Pour enough of the Brulee cream into the shell to reach the top.
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33
Repeat with remaining shells.
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34
Refrigerate the tarts until set, about 3 hours.
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35
Remove from the refrigerator and sprinkle each tart with a little granulated sugar.
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36
Using a propane torch, caramelize the sugar.
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37
Serve on a dessert plate with Caramel Sauce or a few extra berries.
