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Earl Grey Crème Brûlée Tart

Earl Grey Crème Brûlée Tart: A Sweet Twist on Tradition

A delightful Earl Grey Crème Brûlée Tart that marries French pastry elegance with British tea culture.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Chilling Time 1 hour
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British, French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 220 g Plain Flour Whole wheat flour can be used as an alternative.
  • 40 g Powdered Icing Sugar Granulated sugar is a possible substitute.
  • 6 g Ground Earl Grey Tea Leaves Other flavored teas may also be used.
  • ¼ tsp Fine Salt No substitutions needed.
  • 110 g Unsalted Butter Make sure it’s cold for flakiness.
  • 1 Large Egg Egg Essential for binding the dough.
  • 15-30 ml Ice Cold Water Use as needed.
  • 1 Extra Egg and Milk for Egg Wash Gives the pastry a golden seal.
For the Custard Filling
  • 6 Egg Yolks Main thickening agent; no substitutions.
  • 70 g Caster Sugar Granulated sugar can be used.
  • 480 ml Double Cream Heavy whipping cream works in a pinch.
  • 2 Earl Grey Tea Bags Can substitute with loose leaf.
  • 1 tsp Vanilla Bean Paste Vanilla extract can be used.
  • 40-60 g Caster Sugar for Caramelising Ensure even coverage for perfect caramelization.

Equipment

  • Mixing bowl
  • Tart Tin
  • saucepan
  • Whisk
  • fine sieve
  • Kitchen Blow Torch

Method
 

Preparation Steps
  1. Combine plain flour, icing sugar, fine salt, and ground Earl Grey tea leaves. Cut in cold unsalted butter until resembling breadcrumbs. Incorporate egg and ice cold water until soft dough forms. Chill for at least 1 hour.
  2. Preheat oven to 180°C (350°F). Roll out dough and fit into tart tin, trimming excess. Prick base to prevent puffing. Refrigerate overnight.
  3. Cover tart shell with parchment and fill with pie weights or beans. Blind bake for 15 minutes, remove weights, brush with egg wash, and bake for another 10 minutes.
  4. Heat double cream until just simmering. Remove from heat, add tea bags, and steep for 20 minutes.
  5. Whisk egg yolks and caster sugar until pale. Slowly incorporate warm cream, whisking continuously. Add vanilla bean paste and strain the custard.
  6. Preheat oven to 150°C (300°F). Pour custard into tart shell and bake for about 40 minutes until slightly wobbly but set.
  7. Chill the tart for several hours. Sprinkle sugar on top and caramelize using a blow torch until golden brown.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 90mgIron: 1mg

Notes

The tart is best enjoyed fresh, but can be stored in the fridge or freezer for later. Re-caramelize the top before serving for the best texture and flavor.

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