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Earl Grey Crème Brûlée Tart

Earl Grey Crème Brûlée Tart: A Showstopper Dessert to Indulge!

Experience the delightful fusion of Earl Grey tea and creamy custard in this enchanting tart.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: British, French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 220 g Plain Flour Use gluten-free flour for a gluten-free version.
  • 40 g Powdered Icing Sugar Can substitute with regular sugar.
  • 6 g Ground Earl Grey Tea Leaves Any loose Earl Grey tea works.
  • 0.25 teaspoon Fine Salt Can be omitted in low-salt recipes.
  • 110 g Unsalted Butter Dairy-free butter is a great option for vegans.
  • 1 Egg Lightly beaten; consider a flax egg for vegan substitute.
  • 15-30 ml Ice Cold Water Add as needed to achieve the right consistency.
  • 1 egg Egg Wash 1 egg + 1 tablespoon milk; plant-based milk works too.
For the Custard
  • 6 Egg Yolks Replace with an egg replacer for vegan options.
  • 70 g Caster Sugar Regular sugar will work in a pinch.
  • 480 ml Double Cream Coconut cream is a dairy-free substitute.
  • 2 Earl Grey Tea Bags Loose leaf tea works for more intense infusion.
  • 1 teaspoon Vanilla Bean Paste Vanilla extract can serve as a substitute.
  • 40-60 g Caster Sugar for Topping Fine sugar ensures an even melt.

Equipment

  • tart tin
  • mixing bowl
  • saucepan
  • whisk
  • Blow torch

Method
 

How to Make Earl Grey Crème Brûlée Tart
  1. Prepare Sweet Shortcrust Pastry by mixing plain flour, powdered icing sugar, and salt. Add Earl Grey tea leaves and butter. Mix in egg and water until a dough forms. Chill for 1 hour.
  2. Form Tart Shell by rolling out the dough and placing it in a tart tin. Chill overnight.
  3. Blind Bake Tart Shell by preheating the oven to 180°C. Bake for 15 minutes, brush with egg wash, and bake again for 10 minutes until golden.
  4. Prepare Earl Grey Custard by heating double cream with tea bags. Whisk egg yolks and caster sugar, then combine with cream mixture.
  5. Bake Custard by pouring it into the tart shell and baking at 150°C for about 40 minutes. Refrigerate for 2-4 hours.
  6. Caramelize Sugar by sprinkling caster sugar on the custard and using a blow torch until golden.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Serve with fresh berries or a dollop of whipped cream for an extra touch of indulgence.

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