creme brulee tart

Lightly bergamot infused sweet shortcrust pastry tart, filled with creamy Earl Grey custard and topped with caramelised hardened sugar. Beautifully fragrant with that signature crunch on top.

Earl Grey Crème Brûlée Tart Recipe

g ground earl grey tea leaves (see notes below)

sweet shortcrust pastry tart shell

egg egg

70 g caster sugar (superfine)

480 ml double cream (heavy cream)

earl grey tea bags

vanilla bean paste

40-60 g caster sugar (superfine)

Make the dough. Sift the flour, powdered icing sugar and salt into a large bowl. Add in the earl grey and butter and rub the butter and flour between your fingers until it resembles breadcrumbs. Stir the beaten egg and water into the flour mixture until it starts to resemble a dough. Use your hands to bring the dough together and shape it into a disc. Wrap in plastic wrap and refrigerate for 1 hour.

Prepare the tart tin with the dough. Using a rolling, roll the dough out on a lightly floured work surface until it&#39;s the thickness of a coin and 30cm (12in) in diameter. Gently lift the dough into your tart tin. Use your fingers to push the pastry onto the sides of the tin. Trim off any excess, then refrigerate overnight.

Blind Bake and seal. Preheat the oven to 180°C (350°F). Dock the bottom of the tart with a fork, place parchment paper in the bottom, and then fill with pie weights. Bake for 15 minutes. Remove the paper and pie weights. Seal the par-cooked pastry: Make the egg wash by whisking small egg and milk together. Brush the base of the tart with the egg wash and bake for another 10 minutes until the pastry is lightly golden and the base doesn&#39;t have any uncooked, &#39;soft&#39; pastry. This creates a seal on the pastry ensuring that the liquid custard won’t soften for crisp pastry and turn it soggy. Remove from the oven and allow to cool completely. Reduce the heat of the oven to 150°C (300°F) whilst you make the filling.

Sweet Shortcrust Pastry

Steep the tea into the cream. In a saucepan on low heat, place the cream and 2 earl grey tea bags and heat gently until steaming with small bubbles around the edge. Remove from the heat and allow the tea bags to steep for 20 minutes. Squeeze the tea bags and stir them around every so often. Make sure to squeeze them gently when removing them.

Whisk yolks and sugar and add cream. In a medium bowl, whisk egg yolks and sugar until pale and fluffy. Remove the tea bags from the cream and whilst whisking the egg mixture, slowly pour in the warmed cream. Add vanilla bean paste and stir till combined. Pass the custard through a sieve into a jug and skim off any foamy bubbles that may have collected on the surface.

Pour the custard into the tart shell and bake. Place the tart shell onto the oven shelf and pour the custard into the tart whilst on the shelf. The custard has to reach almost to the top of the pastry rim. Placing it on the shelf means that you can avoid spillage.Bake at 150°C (300°F) for 40 minutes or until the custard has set but has a slight wobble in the middle.Gently remove the tart from the oven and allow it to cool completely, and then refrigerate to set for 2-4 hours.

Sprinkle over the sugar and caramelise. To create the brûlée topping, sprinkle the caster sugar evenly over the set custard. Using a blow torch, caramelise the sugar until golden brown in colour. If you prefer a thicker crunch, then sprinkle another layer of sugar over the tart and blow torch again until caramelised and golden. Allow the sugar to cool and harden for five minutes. Crack hardened sugar and serve!

The Earl Grey custard filling

220 g plain flour (all-purpose)

g powdered icing sugar (confectioners’ sugar)

salt

unsalted butter (chopped small cubes)

eggs (lightly beaten)

15-30 ml ice cold water

Make the dough. Sift the flour, powdered icing sugar and salt into a large bowl. Add in the earl grey and butter and rub the butter and flour between your fingers until it resembles breadcrumbs.

Stir the beaten egg and water into the flour mixture until it starts to resemble a dough. Use your hands to bring the dough together and shape it into a disc. Wrap in plastic wrap and refrigerate for 1 hour.

Earl Grey Custard Filling

Sprinkle over the sugar and caramelise. To create the brûlée topping, sprinkle the remaining caster sugar evenly over the set custard. Using a blow torch, caramelise the sugar until golden brown in colour. If you prefer a thicker crunch, then sprinkle another layer of sugar over the tart and blow torch again until caramelised and golden. Allow the sugar to cool and harden for five minutes. Crack hardened sugar and serve!

Assemble

What an incredible tart - I adore making creme brulee and adding it into a tart shell is genius! Add combining earl grey into the custard and pastry is another brilliant move- thank you for this wonderful recipe!

I made this in mini form and it was incredible! My husband and I finished off 4 of these in one day. So creamy and custardy and the earl grey flavor really brings it to another level. Pics at @makingsecondbreakfast on instagram because I followed her instructions for making the carmelized top and it is so perfect and gorgeous. Make this recipe!

This tart looks amazing and I would really like to bake it! But I don't know if I'm a bit blind, but I miss the bergamot in the recipe where is it added?

Top 2 creme brulee tart recipes from across the web

The most viewed creme brulee tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Earl Grey Crème Brûlée Tart Recipe

Earl Grey Crème Brûlée Tart Recipe

Top 2 creme brulee tart recipes from across the web

The most viewed creme brulee tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Earl Grey Crème Brûlée Tart Recipe

Earl Grey Crème Brûlée Tart Recipe

The most viewed creme brulee tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine