Tarte Creme brulee with turbinado sugar

Ingredients:

Graham cracker crust

• 150 grams of honey graham crackers Reduced Fat (9 rectangular strips or 1 pack from a 3-pack box)
• 1 tbsp. l. sugar turbinado
• 1/8 teaspoon fine sea salt
• 45 g butter
• 0.5 tsp vanilla extract

Creme brulee filling

• 9 tbsp. l. (110 g.) turbinado sugar
• 0.5 cup (110 g) Greek yogurt, 2% fat
• 1 tsp vanilla extract or vanilla paste
• 0.5 tsp finely grated orange zest
• A pinch of fine sea salt
• 3 large eggs, room temperature
• 220 g of cream cheese (not fat-free)
• Special equipment: 22cm fluted tart pan with removable bottom, kitchen torch

Preparation:

1. Cake:

   
   Position the oven rack on the middle shelf and preheat the oven to 190°C.
2. Place the graham crackers, sugar, and salt in the bowl of a food processor. Process until the graham crackers form fine crumbs, about 1 minute. Transfer the crumbs to a medium bowl, then wipe the food processor bowl with a paper towel and return it to the processor, along with the blade.
3. In a small heatproof bowl, combine the butter, 2 teaspoons water, and vanilla extract. Microwave on high until the butter melts, about 45 seconds. Stir until smooth, then fold in the crushed graham crackers. Stir with a fork until the mixture is well moistened; when you squeeze a handful in your hand, it should form a ball like wet sand (if the mixture is still too crumbly, add a little more water, 1/2 teaspoon at a time, until you reach the desired consistency). Pour the crust mixture into the tart pan and press it into the bottom and sides.
4. Use the flat bottom of a glass to press the cake firmly into place. Bake until golden brown, fragrant, and set, about 8 minutes. Cool on a wire rack while you prepare the filling.

5. Filling:

   
   Reduce the oven temperature to 150°C (300°F). In a food processor, pulse 6 tablespoons of sugar until finely ground, about 1 minute (the powdered sugar will smoke as it pulses). Add the yogurt, vanilla extract, orange zest, salt, eggs, and cream cheese. Blend until smooth. Spread the filling on the prepared crust.
6. Bake until the filling is set around the edges but still jiggly in the center, about 30 minutes.
7. Cool the tart on a wire rack for 15 minutes. Transfer to the refrigerator and chill until the filling is completely set, at least 4 hours or overnight.
8. Remove the ring from the pan and transfer the tart to an ovenproof dish. Sprinkle the remaining 3 tablespoons of sugar evenly over the surface. Light the sugar with a blowtorch until it caramelizes. Let the sugar set for a few minutes, then slice and serve.