Go Back
–+ servings
Earl Grey Crème Brûlée Tart

Earl Grey Crème Brûlée Tart: Indulge in British Elegance

Experience the enchanting Earl Grey Crème Brûlée Tart, a perfect blend of French elegance and British charm.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British, French
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 250 g plain flour (all-purpose) substitute with gluten-free flour if needed
  • 50 g powdered icing sugar (confectioners’ sugar) adds sweetness
  • 2 g ground Earl Grey tea leaves omit if unavailable
  • 1 g fine salt enhances sweetness
  • 125 g unsalted butter must be cold and cubed
  • 1 large egg (lightly beaten) binds the ingredients
For the Custard
  • 6 large egg yolks use fresh eggs for best results
  • 100 g caster sugar (superfine) sweetens custard and for caramelized topping
  • 400 ml double cream (heavy cream) creates a luxurious texture
  • 1 tbsp vanilla bean paste adds depth of flavor
For the Topping
  • 50 g caster sugar for topping caramelize for crunchy layer

Equipment

  • Mixing Bowl
  • tart tin
  • Saucepan
  • Whisk
  • kitchen blowtorch
  • plastic wrap

Method
 

Preparation Steps
  1. Make the Dough: In a large mixing bowl, sift together flour, icing sugar, salt, and tea leaves. Rub in butter until resembling breadcrumbs. Combine egg and ice water, mixing until dough forms.
  2. Chill: Shape the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour.
  3. Prepare Tart Shell: Roll out dough and lay it into tart tin. Prick base with a fork and refrigerate overnight.
  4. Blind Bake: Preheat oven to 180°C (350°F). Blind bake with weights for 15 minutes, then apply egg wash and bake for an additional 10 minutes.
  5. Steep Tea: Heat double cream until warm. Add tea bags and steep for 20 minutes.
  6. Make Custard: Whisk egg yolks and sugar. Gradually add warm cream while whisking. Strain the mixture for a smooth custard.
  7. Bake: Pour custard into tart shell and bake at 150°C (300°F) for about 40 minutes until set with a jiggle.
  8. Cool and Chill: Allow tart to cool, then chill for 2-4 hours.
  9. Caramelize Sugar: Sprinkle caster sugar on chilled custard and use a blowtorch to caramelize until golden brown.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 40gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best texture, consume the tart the same day it's made. Store any leftovers covered in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!