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.
1 sweet shortcrust pastry tart shell (24cm) with 6g ground earl grey tea leaves for the dough (please refer to method below)
6 Waitrose egg yolks
70g caster sugar
480ml double cream
2 earl grey tea bags
1 teaspoon vanilla bean paste
40–60g caster sugar to top
- Make my Sweet Shortcrust Pastry, recipe found here. Add 6 grams of ground earl grey tea leaves into the flour and continue to make the pastry as instructed. Once rolled out and in your 24cm tart tin and chilled, blind bake at 180C for 15 minutes. Remove baking means and bake for 7 minutes. Brush base with egg wash and bake for another 5 minutes. This creates a barrier to stop the pastry from going soggy with the custard. Allow pastry to cool completely.
- In a saucepan on low heat, place the cream and 2 earl grey tea bags and heat gently until steaming with small bubble around the edge. Remove from the heat and allow the tea bags to steep for 20 minutes.
- 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 the warmed cream. Add vanilla bean paste and stir till combined.
- Pour the custard into the tart shell almost reaches the rim. Tip: place the tart shell onto your oven shelf and pour the custard in whilst on the shelf.
- Bake at 150C for 40 minutes or until custard has set but has a slight wobble in the middle.
- Gently remove and allow to cool and then refrigerate to set.
- To create the brûlée topping, sprinkle the caster sugar evenly over the set custard. Using a blow torch caramelise the sugar until a golden brown. If you prefer a thicker crunch, then sprinkle another layer of sugar over the tart and blow torch again until caramelised and golden. Allow to cool and harden for five minutes. Crack sugar and serve!
- The tart shell and filling can be made ahead of time and refrigerated. When ready to serve, top with sugar and blow torch or grill to caramelise. The tart is best eaten on the same day for the ultimate brûlée crunch.
- The tart can be stored in the refrigerator, wrapped well in plastic, but the hardened caramel will gradually soften over time. It will still taste delicious though on day 2!
- Prep and cooking times include time for making the shortcrust pastry. It does not include refrigeration time.
- Tip: Make the Sweet Shortcrust Pastry Shell the day before and store at room temp in an air tight container or wrapped well in cling film.
Keywords: Tart, dessert, french tart, custard tart