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1
Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork.
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2
Line a flan ring with the pastry and chill the ring for 20 minutes.
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3
Preheat the oven to 350 degrees F.
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4
Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights.
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5
Bake the pastry shell for about 25 minutes, or until the pastry is golden brown.
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6
Remove the shell from the oven and let cool to room temperature.
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7
Remove the pie weights.
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8
Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee.
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9
Smooth the top with a long-bladed spatula.
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10
Just before serving, heat a caramel iron on the burner of a stove.
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11
Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron.
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12
Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes.
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13
Or use a small blow torch to caramelize the sugar.
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14
In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon.
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15
This takes quite a long time; be strong and patient.
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16
Remove from the heat.
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17
Carefully whisk in the cream.
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18
Add the vanilla bean.
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19
Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently.
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20
Take care that the water does not boil.
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21
The custard will be done when the mixture adheres to your fingers without dripping.
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22
When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated.
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23
Strain through a fine strainer into a bowl.
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24
Chill at least 6 hours or overnight.
