Brigadeiro Crème Brûlée Tartlets

Ingredients

• 1 1/4 cupsAll-purpose flour
• 1/2 cupUnsalted butter, cold and cubed
• 1/4 cupGranulated sugar
• 1 largeEgg yolk
• 1-2 tbspIce water
• 1 1/2 cupsHeavy cream
• 4 largeEgg yolks
• 1/2 cupGranulated sugar
• 2 tbspUnsweetened cocoa powder
• 1/2 cupHalal condensed milk
• 1 tspVanilla extract
• pinchSea salt
• 4 tbspGranulated sugar, for brûléeing

Instructions

1. For the tartlet shells: In a food processor, pulse flour and 1/4 cup sugar until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp ice water; pulse until dough just begins to come together, adding more ice water if needed. Transfer dough to a lightly floured surface, gather into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out chilled dough to 1/8-inch thickness. Cut out circles to fit four 4-inch tartlet pans with removable bottoms. Press dough into pans, trim edges, and prick bottoms with a fork. Line with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes. Remove parchment and weights, then bake for another 10-12 minutes, until edges are golden brown and centers are lightly colored. Let cool completely in pans before removing.
4. For the brigadeiro custard: In a medium saucepan, whisk together 1/2 cup sugar, cocoa powder, and salt. Gradually whisk in heavy cream until smooth.
5. Heat mixture over medium heat, stirring constantly, until it just begins to simmer around the edges (do not boil). Remove from heat.
6. In a separate bowl, whisk together 4 egg yolks and condensed milk until smooth.
7. Slowly temper the egg yolk mixture by gradually whisking about half of the hot cream mixture into it. Pour the tempered egg mixture back into the saucepan with the remaining cream. Return to low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 5-8 minutes). Do not let it boil, or it will curdle.
8. Stir in vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 1 hour.
9. To assemble: Spoon the chilled brigadeiro custard evenly into the cooled tartlet shells. Smooth the tops with an offset spatula.
10. Sprinkle 1 tbsp of granulated sugar evenly over the custard in each tartlet. Using a kitchen torch, caramelize the sugar until it forms a hard, glassy, golden-brown crust. Allow the caramelized sugar to cool and harden for 5 minutes before serving.