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Elegant Crème Brûlée Tart

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Indulge in this Earl Grey Crème Brûlée Tart, a luscious dessert that blends the delicate floral notes of Earl Grey tea with a silky vanilla custard, encased in a buttery tart shell. Finished with a crisp caramelized sugar topping, this sophisticated treat is perfect for tea lovers and dessert connoisseurs alike!

Ingredients

Units Scale

For the Tart Shell:

  • 220g plain flour
  • 40g icing sugar (powdered)
  • 1/4 tsp fine salt
  • 110g unsalted butter, cold and cubed
  • 1 large egg
  • 15ml water (cold)

For the Earl Grey Crème Brûlée Filling:

  • 480ml double cream
  • 2 Earl Grey tea bags
  • 6g Earl Grey tea leaves, ground
  • 6 large egg yolks
  • 1 large egg
  • 70g caster sugar (superfine)
  • 1 tsp vanilla bean paste

For the Brûlée Topping:

  • 40g caster sugar (for caramelizing)

Instructions

Step 1: Prepare the Tart Shell

  1. In a food processor, pulse together flour, icing sugar, and salt.
  2. Add cold butter cubes and pulse until the mixture resembles breadcrumbs.
  3. Add the egg and cold water, pulsing until the dough starts to come together.
  4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll out the dough on a lightly floured surface and fit it into a 9-inch tart tin. Trim excess dough.
  6. Chill the tart shell for 15 minutes in the fridge.
  7. Preheat oven to 170°C (340°F). Line the tart with parchment paper and baking beans.
  8. Blind bake for 15 minutes, remove the baking beans, and bake for another 10 minutes until golden. Set aside to cool.

Step 2: Make the Earl Grey Custard

  1. Heat double cream in a saucepan over medium heat. Add Earl Grey tea bags and ground tea leaves.
  2. Allow the cream to simmer (do not boil), then remove from heat and steep for 10 minutes. Strain and set aside.
  3. In a bowl, whisk egg yolks, whole egg, and caster sugar until pale.
  4. Slowly pour the warm infused cream into the egg mixture, whisking continuously. Stir in vanilla bean paste.
  5. Strain the custard through a sieve to remove any lumps.

Step 3: Bake the Tart

  1. Pour the custard into the pre-baked tart shell.
  2. Bake at 150°C (300°F) for 30-35 minutes until the custard is just set with a slight wobble in the center.
  3. Let the tart cool to room temperature, then refrigerate for at least 2 hours.

Step 4: Brûlée the Sugar Topping

  1. Sprinkle an even layer of caster sugar over the tart.
  2. Using a kitchen torch, caramelize the sugar until golden and crisp.
  3. Let it cool for a minute before serving.

Notes

  • Use high-quality Earl Grey tea for the best flavor infusion.
  • If you don’t have a kitchen torch, place the tart under a hot broiler for a few minutes to caramelize the sugar.
  • Serve chilled or at room temperature for the perfect contrast between the creamy custard and crunchy caramel top.

Find it online: https://yumfoodusa.com/elegant-creme-brulee-tart/