This was such a delicious tart. I included the (optional) raspberries which were a bright and fresh contrast to the classic sweet and rich crème filling.
My sad little kitchen torch wasn't up to the job of brûléeing the sugar but my oven broiler was quite effective, though I must remember to protect the tart crust edges with foil next time.
The recipe is from the book, Baking Chez Moi by Dorie Greenspan. Visit TWD to see this week's other bakes.