In a food processor, blend the flour, icing sugar and salt. Add the
butter and pulse a few times, until it forms pea-sized pieces. Add
the water and pulse just until the dough starts coming together.
Remove the dough from the food processor and knead for 30
seconds until smooth. Shape into a log with your hands and cut into
8 equal pieces.
On a lightly floured work surface, roll out one piece of dough at a
time into a 5-inch (12.5 cm) disc. Line eight 4-inch (10 cm) tartlet
pans with removable bottoms with the discs of dough. Remove any
excess dough. Prick the dough with a fork. Place the pans on a
baking sheet. Refrigerate for 30 minutes or freeze for 10 minutes.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Bake for 15 minutes or until the crusts are golden. Let cool completely.
Crème Brûlée
In a pot, bring the cream, milk, vanilla pod and seeds, cinnamon stick and orange zest to a boil. Remove from the heat.
Let sit for 5 minutes. Remove and compost the vanilla pod, cinnamon stick and orange zest.
In a bowl, whisk together the sugar and cornstarch. Add the egg
yolks and whisk until smooth. Pour half of the hot cream over the
egg yolks while whisking. Add the remaining hot cream and mix
well. Return the mixture to the pot and bring to a boil while whisking
constantly. Simmer for 30 seconds. Remove from the heat.
Immediately pour the mixture into the cooled crusts. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 3 hours or until completely chilled.
When ready to serve, sprinkle the tartlets generously with sugar. Caramelize using a small culinary torch. Serve immediately.
Note from Ricardo
The mixture of 35% cream and milk can be replaced with 10% cream.
