Irresistible Creme Brulee Tarts

IRRESISTIBLE CRÈME BRULEE TARTS
GRAMMIE’S CRÈME BRULEE
8 egg yolks
1/3 c. white sugar
2 c. heavy cream
1 t. pure vanilla extract
Extra white sugar (for the caramelized tops)
6-8 (4”) pie tart shells

1. Preheat oven 300.
2. In large bowl, whisk the egg yolks, then add the sugar. Continue to whisk until sugar has dissolved and mixture is thick.
3. Add the cream and vanilla and continue to whisk until blended.
4. Strain into another bowl, skimming off any foam or bubbles.
5. Prick bottom of tarts with fork. Place on a rimmed baking sheet and top with pieces of parchment paper, letting excess extend over edges of pans. Add pie weights.
6. Bake in 325 degree oven until edges look dry, about 12-15 minutes. Carefully remove parchment and weights. Bake until crust is browned, about 8-10 minutes. Let cool completely.
7. Divide the mixture among the pie tarts.
8. Place the tarts back on baking pan.
9. Bake until set around edges but still loose in center but firm. This takes about 20-30 minutes.
10. Remove pan from oven and place tarts on wire rack and cool completely.
11. Chill for at least 2 hours or up to 3 days. You can cover with saran wrap.
12. When ready to serve, sprinkle about 2 t. of white sugar over each custard cup.
13. Use a small, hand-held torch to melt sugar. If you do not have torch, place under broiler until sugar melts. Watch carefully. If you like you can rechill the custard cups for a few minutes before serving.