Blackberry Earl Grey Tarts are the perfect blend of classic tea-time sophistication and fairy tale charm. With crisp, buttery shortcrust pastry, a velvety Earl Grey-infused pastry cream, and jewel-like fresh blackberries, each tartlet is a bite of refined whimsy. Perfect for spring brunches, themed tea parties, or any elegant occasion, these tarts are as beautiful as they are flavorful.

Why You’ll Love This Recipe

Tea-infused elegance: Earl Grey brings subtle floral and citrus notes to a silky cream base.
Seasonal and fresh: Juicy blackberries balance the richness of the pastry cream.
Whimsical aesthetic: Ideal for fantasy-themed gatherings, high teas, and bridal showers.
Make-ahead friendly: The crust and cream can be prepped in advance.
Perfect portion size: Individual tartlets make for easy, elegant serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Crust:

all-purpose flour
powdered sugar
cold unsalted butter, cubed
egg yolk
cold water

For the Earl Grey Pastry Cream:

whole milk
heavy cream
Earl Grey tea bags
granulated sugar
egg yolks
cornstarch
unsalted butter
vanilla extract

Topping:

fresh blackberries
optional: edible flowers or herbs (lavender, mint)

Directions

1. Make the Tart Crust:

In a food processor, combine flour and powdered sugar. Add cubed butter and pulse until the mixture resembles coarse crumbs.
Add egg yolk and cold water, pulsing just until a dough forms.
Press the dough evenly into small tartlet molds. Chill for 30 minutes.
Preheat oven to 350°F (175°C). Prick the crusts with a fork and bake for 15–18 minutes, or until golden brown. Cool completely.

2. Infuse the Cream:

In a saucepan, heat milk and heavy cream until just simmering.
Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Remove tea bags, gently press out excess liquid, and reheat slightly before using.

3. Make the Earl Grey Pastry Cream:

In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually pour the warm tea-infused milk mixture into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat, stir in butter and vanilla. Strain through a fine sieve for extra smoothness, if desired.
Cover with plastic wrap (touching the surface) and let cool completely.

4. Assemble the Tarts:

Spoon or pipe the cooled Earl Grey pastry cream into the tart shells.
Top with fresh blackberries and your choice of edible flowers or fresh herbs for garnish.
Chill until ready to serve.

Servings and timing

Servings: 6 small tarts
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour

Variations

Berry swap: Use raspberries, blueberries, or a mix of berries.
Nutty crust: Add finely ground almonds or pistachios to the tart dough.
Citrus accent: Add lemon zest to the pastry cream for a bright contrast.
Chic glaze: Brush berries with warmed apricot jam or a clear glaze for shine.
Mini version: Use mini muffin tins to create bite-sized tartlets for party platters.

Storage/Reheating

These tarts are best enjoyed the day they are assembled, but they can be stored in the refrigerator in an airtight container for up to 2 days. The crust can be baked and stored at room temperature (unfilled) for up to 2 days. The pastry cream can be made ahead and refrigerated for up to 3 days. Do not freeze assembled tarts or reheat.

FAQs

Can I make the tart dough by hand?

Yes, use a pastry cutter or your fingertips to cut the butter into the flour mixture until it forms coarse crumbs.

What’s the best way to steep Earl Grey for the cream?

Use high-quality loose-leaf Earl Grey or strong tea bags. Steep for a full 10 minutes for maximum flavor.

Can I use store-bought tart shells?

Yes, for convenience, ready-made tart shells can be filled with the homemade cream and garnishes.

What other tea could I use?

Try lavender, chamomile, or a floral white tea for a different infusion.

How do I avoid a soggy crust?

Make sure the crust is fully baked and cooled before filling. You can also brush a thin layer of melted white chocolate inside before adding cream.

Can I pipe the pastry cream for a decorative look?

Yes, use a star tip or round piping tip to create swirls or layers of cream.

Are the edible flowers necessary?

Not essential, but they elevate the visual presentation and tie into the floral-tea theme.

What size molds should I use?

Tartlet molds 3–4 inches wide work well. Alternatively, use one 9-inch tart pan for a single large tart.

Can I make this recipe dairy-free?

Use dairy-free butter, plant-based milk, and coconut cream, though texture and flavor may vary slightly.

How do I serve these at a tea party?

Arrange on a tiered cake stand with floral teacups and linens for a charming high-tea display.

Conclusion

Blackberry Earl Grey Tarts are the epitome of elegance, flavor, and creativity—perfect for fantasy tea parties, garden gatherings, and storybook-themed celebrations. With their fragrant Earl Grey cream, crisp golden crust, and juicy blackberries, these tarts are as enchanting as they are delicious. Every bite feels like a dreamy escape to a floral wonderland.

Blackberry Earl Grey Tarts

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These Blackberry Earl Grey Tarts are a whimsical fusion of floral Earl Grey tea and juicy blackberries in buttery shortcrust shells. Perfect for spring brunches, themed tea parties, or fantasy-inspired dessert spreads, this blackberry tart recipe is a delicate treat that tastes as dreamy as it looks.

Author: Asma
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 6 small tarts
Category: Dessert
Method: Baked
Cuisine: European-Inspired
Diet: Vegetarian

Instructions

Prepare the Tart Crust:
In a food processor, pulse together flour and powdered sugar. Add cold butter and blend until the mixture resembles crumbs. Add egg yolk and cold water, pulsing until a dough forms. Press into tartlet molds and chill for 30 minutes.
Preheat oven to 350°F (175°C). Prick the crusts with a fork and bake for 15–18 minutes, or until golden. Cool completely.
Steep the Earl Grey Tea:
In a saucepan, combine milk and heavy cream and bring to a simmer. Add tea bags and steep for 10 minutes. Remove bags, reheat gently if needed.
Make the Pastry Cream:
In a bowl, whisk together egg yolks, sugar, and cornstarch. Gradually pour the warm tea-infused milk over the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and stir in butter and vanilla. Strain for smoothness, then cool completely.
Assemble the Tarts:
Spoon or pipe cooled Earl Grey pastry cream into each tart shell. Top with fresh blackberries and garnish with edible flowers or herbs if desired. Chill until ready to serve.

Notes

You can prepare the pastry cream and tart shells a day ahead. Try flavoring the cream with a touch of honey for added depth. Garnish just before serving for best presentation.