Strawberry and White Chocolate Crème Brûlée Tart

Ingredients:

For the Pastry Crust:

• 1 1/2 sticks of unsalted butter, chilled and cut into small pieces
• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt

For the Filling:

• 3 large egg yolks
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 2 cups sliced strawberries

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.

3. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

4. Press the mixture evenly into the bottom of a 9-inch tart pan with a removable bottom.

5. Bake for 20-25 minutes, or until golden brown.

6. In a separate bowl, whisk together the egg yolks and granulated sugar.

7. Add the heavy cream and vanilla extract, whisking until well combined.

8. Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

9. Stir the melted white chocolate into the egg mixture.

10. Arrange the sliced strawberries on top of the baked pastry crust.

11. Pour the strawberry and white chocolate filling over the strawberries.

12. Bake for an additional 25-30 minutes or until set.

13. Remove from the oven and let cool to room temperature.

14. Cover with plastic wrap and refrigerate for at least 2 hours.

15. To caramelize the sugar crust, sprinkle a thin layer of granulated sugar over the top of the chilled tart.

16. Caramelize under the broiler or with a kitchen torch until golden brown.

17. Serve chilled and enjoy!