Start by preheating the oven to 350˚F. Mix all crust ingredients until well combined and press the mixture into 6 mini 4-inch tart pans or one 9-inch tart pan. Bake for 8-9 minutes, then let it cool.
Whisk the egg yolks until smooth. Add the remaining filling ingredients and whisk until smooth and creamy. Pour the mixture into the crusts, filling them to the top. Bake for 13-15 minutes until the edges are set, and the center is slightly jiggly.
Allow it to cool to room temperature, then refrigerate for at least an hour (or overnight). Sprinkle a small spoonful of sugar evenly on top of each tart. Use a torch to brûlée, moving it in a circle to prevent over-caramelization. Let the sugar cool, and voila – enjoy your delightful treat! 🌟