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1
Make the crust: In a food processor, pulse flour, sugar, and salt until combined.
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2
Add butter, and pulse until mixture resembles coarse meal.
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3
Whisk together whole egg, egg yolk, and the water.
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4
Evenly drizzle egg mixture over flour mixture, and pulse just until dough begins to come together.
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5
Pat dough into a disk; wrap tightly in plastic, and refrigerate until firm, about 1 hour.
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6
Place six 4-inch tart rings on a parchment-lined rimmed baking sheet.
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7
On a lightly floured surface, roll out dough 1/8 inch thick.
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8
Cut out six 6-inch rounds and fit into rings, leaving overhang.
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9
Patch any holes or tears.
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10
Pierce bottoms of shells all over with a fork; refrigerate or freeze until firm, about 30 minutes.
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11
Meanwhile preheat oven to 350F.
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12
Trim excess dough flush with rings.
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13
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.
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14
Let cool completely.
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15
Reduce heat to 325F.
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16
Make the filling: In a small saucepan, bring cream almost to a boil; remove from heat.
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17
In a bowl, whisk together egg yolks, 3 tablespoons sugar, and the salt.
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18
Slowly whisk cream into egg-yolk mixture.
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19
Strain through a fine-mesh strainer into another bowl.
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20
Divide cream mixture evenly among crusts, filling to top.
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21
Carefully transfer to oven and bake just until set, rotating pan halfway through, about 20 minutes.
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22
Transfer to a wire rack, and let cool to room temperature.
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23
Refrigerate until set, 1 hour.
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24
Sprinkle tops evenly with the remaining 2 tablespoons sugar (1 teaspoon per tart).
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25
Brulee with a handheld kitchen torch (or under a broiler).
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26
Serve immediately.
