This elegant dessert presents an intriguing contrast in flavor and texture. The crisp crust holds a rich, creamy custard topped with a hot, sugary glaze. Unlike traditional crème brûlée, this topping also includes finely chopped nuts.
Pressing the Sugar
With a wooden spoon, press the packed brown sugar through a wire sieve held over the baked, cooled tart. Sprinkle with chopped pecans. Cover the custard evenly, or the topping will be too thick in spots.
Testing for Doneness
Broil 4 to 5 inches from the heat to melt the sugar and brown the nuts. The sugar will form a golden brown, textured surface on the custard, but as this is not a classic crème brûlée, it won’t harden completely.