Page 188 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Bake the crust for 15 minutes. Set it aside to cool.

Procedure for the filling
1

. In a large metal bowl, whisk together the cornstarch and maple
syrup. Add the cream, eggs and yolks, vanilla, salt, and nutmeg,
and whisk until combined.

2
. Bring a large saucepan of water to a simmer. Place the metal bowl
over the water and whisk constantly until the mixture thickens.
Immediately pour the custard through a fine sieve directly into the
tart shell.

3
. Bake the tart for 20 minutes, or until the custard is set. Allow it to
cool completely, at least 4 hours.

Procedure for the brûlée topping
1

. Make sure the custard has no moisture beading on the top. If it
does, take a paper towel and gently dab away the liquid. Take care
not to ding the custard.

2
. Sprinkle the sugar evenly over the top of the custard—use all of it,
shimmying it around to create an even coating.

3
. Using a kitchen torch with the flame on medium-high to high, melt
the sugar; hold the flame about 1½ inches (4 cm) away from the
surface of the custard, keeping it in constant motion over the
sugared area. You’ll see the sugar start to liquefy and bead. Keep

waving the flame over the sugar, never allowing the heat to stay in
one spot for an extended period of time. Keep at it until the sugar
has caramelized and the entire surface of the custard turns a
medium amber. Do not use a broiler to caramelize the sugar as that
will melt the custard.