Berry Brûlée Tart

INSTRUCTIONS

1. Grease a 7x3-inch springform pan very well with butter. Line the pan with a 7-inch parchment round and butter the top of the parchment paper as well.
2. Mix together the graham cracker crumbs and melted butter and place in the greased pan. Use the bottom of a drinking glass to flatten the crumbs so they make an even crust on the bottom that climbs totally up the sides of the pan, reaching just under the lip. Pop in the freezer for 15 minutes to firm up
3. Microwave the cream in a 4-cup Pyrex or medium microwave-safe bowl for 60 seconds. Whisk the egg yolks, sugar, vanilla, cinnamon, flour, and pudding mix into the warmed cream until no lumps remain.
4. Remove the pan from the freezer. Pour the filling into the crust (NOTE: You may not use it all—be mindful not to let it overflow) and gently add the berries. Smooth with a spatula, cover with aluminum foil, and place the pan on the trivet.
5. Add 1 1/2 cups water to the Instant Pot. Carefully lower the trivet with the pan resting on it into the pot. Secure the lid and move the valve to the Sealing position. Hit Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 10-minute natural release followed by a quick release.
6. Carefully remove the pan from the Instant Pot and remove the foil (the filling should be slightly jiggly when it comes out). Let sit on the counter to cool for 1 hour, then refrigerate for at least 6 hours.
7. When ready to serve, take a sharp knife and carefully glide it in between the inside of the pan and the edge of the tart and loosen it up, then slowly open the latch of the springform pan to release it.
8. For the sugary crust, evenly sprinkle the sugar on top of the tart and, very carefully, in circular motions, use a culinary torch to caramelize the top to the hue of your liking. After 5 minutes of torching, serve. Keep any leftovers refrigerated. Enjoy!