Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crème Brûlée Tart with Earl Grey Infused Custard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 27 reviews

This Crème Brûlée Tart recipe combines the luscious creaminess of traditional crème brûlée custard infused with fragrant Earl Grey tea, nestled in a crisp, buttery sweet shortcrust pastry. The custard is gently baked until just set, then topped with a crisp, caramelized sugar crust for the perfect contrast in texture and flavor, making it a sophisticated and delightful dessert for special occasions or an indulgent treat.

  • Total Time: 1 hour 20 minutes active cooking plus overnight chilling (about 15 hours total including chilling time)
  • Yield: 12 servings

Ingredients

Sweet Shortcrust Pastry

  • 220 g plain flour (all-purpose)
  • 40 g powdered icing sugar (confectioners’ sugar)
  • 6 g ground Earl Grey tea leaves
  • ¼ tsp fine salt
  • 110 g unsalted butter (chopped small cubes)
  • 1 large egg (lightly beaten)
  • 15-30 ml ice cold water
  • 1 egg plus 1 tbsp milk (for egg wash)

Earl Grey Custard Filling

  • 6 large egg yolks
  • 70 g caster sugar (superfine)
  • 480 ml double cream (heavy cream)
  • 2 Earl Grey tea bags
  • 1 tsp vanilla bean paste
  • 40-60 g caster sugar (superfine) for the caramelized topping

Instructions

  1. Make the Dough: Sift the plain flour, powdered icing sugar, and fine salt into a large bowl. Add in the ground Earl Grey tea leaves and cubed unsalted butter. Rub the butter and flour together using your fingers until the mixture resembles breadcrumbs.
  2. Form the Dough: Stir the lightly beaten egg and cold water into the flour mixture until it starts to come together. Use your hands to bring the dough into a ball and then shape it into a disc. Wrap the disc in plastic wrap and refrigerate for 1 hour to firm up.
  3. Prepare Tart Tin: On a lightly floured surface, roll out the chilled dough to about the thickness of a coin and approximately 30 cm (12 inches) in diameter. Gently lift and fit the dough into a tart tin, pressing it firmly into the sides. Trim any excess dough. Refrigerate the lined tart tin overnight to relax the dough and maintain structure.
  4. Blind Bake and Seal Tart Shell: Preheat oven to 180°C (350°F). Dock the bottom of the tart shell with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes to partially cook the pastry. Remove weights and parchment, then make an egg wash by whisking the extra egg with milk. Brush this over the tart base and bake for another 10 minutes until lightly golden and the base is sealed to prevent sogginess from the custard. Remove from oven and cool completely. Reduce oven heat to 150°C (300°F) for the custard baking.
  5. Steep Tea in Cream: In a saucepan over low heat, warm the double cream with 2 Earl Grey tea bags until steaming with small bubbles forming at edges. Remove from heat and let the tea steep for 20 minutes, gently squeezing the tea bags occasionally to release flavor, but without breaking them.
  6. Prepare Custard Mixture: In a medium bowl, whisk the 6 egg yolks and 70 g caster sugar until pale and fluffy. Remove tea bags from the cream, slowly pour the warm cream into the egg mixture while whisking continuously. Stir in the vanilla bean paste until smooth. Strain the custard through a sieve into a jug to remove any solids or bubbles.
  7. Assemble and Bake Custard Tart: Place the tart shell on the oven rack, then pour the custard gently into the shell, filling close to the top edge to avoid spills. Bake at 150°C (300°F) for about 40 minutes, or until the custard is set but still has a slight wobble in the center.
  8. Cool and Chill: Remove the tart from the oven and allow it to cool completely on a wire rack. Once cool, refrigerate for 2 to 4 hours to fully set the custard.
  9. Caramelize Sugar Topping: Sprinkle 40-60 g caster sugar evenly over the set custard surface. Use a blow torch to caramelize the sugar until golden brown and crisp. For an extra thick crunchy topping, sprinkle another layer of sugar and torch again. Let the sugar harden for five minutes until it cracks when tapped.
  10. Serve: Crack through the caramelized sugar crust with a spoon and serve the tart chilled for a delightful contrast between creamy custard and crisp caramelized topping.

Notes

  • Using ground Earl Grey leaves in the pastry adds subtle tea flavor but is optional; you can also just use the tea bags for the custard.
  • Be gentle when squeezing the tea bags to avoid bitterness from strong tannins.
  • Chilling the tart shell after lining helps prevent shrinkage during baking.
  • The custard should have a slight wobble when baked; if it’s too firm, it may be overbaked.
  • If you don’t have a blow torch, you can place the tart under a very hot broiler for a few minutes but watch closely to prevent burning.
  • Make sure the custard is completely cold and set before caramelizing sugar for the best crunch.
  • Author: Olivia
  • Prep Time: 20 minutes active, plus 1 hour chilling dough and overnight chilling tart shell
  • Cook Time: 65 minutes (25 minutes blind baking and sealing tart + 40 minutes custard baking)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://yourdailycook.com/creme-brulee-tart-with-earl-grey-infused-custard-recipe/