Which pastry is finished with a blowtorch or salamander?

The orange brule tart is finished with a blowtorch or salamander to achieve its characteristic caramelized sugar top. The process involves sprinkling a thin layer of sugar over the tart's surface and then applying the heat source to melt and caramelize the sugar, creating a beautiful, crunchy layer that complements the creamy filling beneath. This technique is a hallmark of desserts that feature a brulee style, where a contrasting texture is desired on top of a soft or smooth base.

In contrast, options like chocolate mousse tart, fruit tart, and cheesecake typically do not involve the brulee technique. They are often finished with different styles, such as glazing, fruit toppings, or whipped cream, rather than the direct, high-heat application used for the orange brule tart. This distinction highlights the unique preparation method associated with the brulee process, underscoring why the orange brule tart is the correct choice in this context.