Dessert

Earl Grey Crème Brûlée Tart Recipe

ByMariam Harutyunyan December 21, 2025December 21, 2025

Introduction

This Earl Grey Crème Brûlée Tart is a delightful fusion of classic French custard and fragrant Earl Grey tea, all encased in a crisp, buttery shortcrust pastry. It offers a unique aromatic twist to the traditional crème brûlée experience, making it perfect for special occasions or an elegant dessert.

A golden-brown custard tart with a shiny, slightly spotted top sits on a round white plate with ridged edges. The tart has a flaky, light brown crust around the edges and is cut into six slices, with two slices gently separated from the rest. Small white flowers are delicately placed on one side of the tart for decoration. Two gold-colored spoons rest near the separated slices. The setup is on a white marbled surface with a stack of white plates and a small white bowl nearby, along with a soft white cloth casually draped to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 into small cubes)
1 large egg (lightly beaten)

15-30 ml ice cold water
1 egg plus 1 tbsp milk (for egg wash)
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 (for the topping)

Instructions

Step 1: Prepare the sweet shortcrust pastry by sifting the plain flour, powdered icing sugar, and salt into a large bowl. Add the ground Earl Grey tea leaves and cubed butter, then rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.

Step 2: Stir in the beaten egg and ice cold water until the dough begins to come together. Use your hands to form it into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
Step 3: Roll out the chilled dough on a lightly floured surface to about the thickness of a coin and 30 cm (12 in) in diameter. Carefully lift the dough into a tart tin, pressing it evenly into the sides. Trim excess dough and refrigerate overnight.
Step 4: Preheat the oven to 180°C (350°F). Dock the bottom of the tart with a fork, line it with parchment paper, and fill with pie weights. Blind bake for 15 minutes, then remove weights and paper.

Step 5: Make the egg wash by whisking together 1 egg and 1 tablespoon of milk. Brush the tart base with the egg wash and bake for another 10 minutes until lightly golden and dry to create a seal. Remove and cool completely. Lower oven temperature to 150°C (300°F).
Step 6: Heat the double cream and 2 Earl Grey tea bags gently in a saucepan until steaming, then remove from heat. Let the tea bags steep for 20 minutes, squeezing them gently occasionally. Remove the tea bags carefully.
Step 7: Whisk the egg yolks and 70 g caster sugar in a bowl until pale and fluffy. Slowly pour the warm, infused cream into the yolk mixture while whisking. Stir in vanilla bean paste. Pass the custard through a sieve into a jug and skim off any foam.

Step 8: Place the tart shell on the oven rack and pour the custard in until almost to the top of the pastry rim. Bake at 150°C (300°F) for about 40 minutes, until set with a slight wobble in the center. Cool completely, then refrigerate for 2–4 hours to set fully.
Step 9: Sprinkle the remaining caster sugar evenly over the set custard. Using a blow torch, caramelize the sugar until golden brown. For extra crunch, add a second layer of sugar and torch again. Let the sugar harden for five minutes before cracking and serving.

Tips & Variations

Grind your own Earl Grey tea leaves for more intense flavor and aroma.

If you don’t have vanilla bean paste, substitute with 1 tsp vanilla extract.
For a dairy-free version, try substituting cream with full-fat coconut milk, but note the change in flavor and texture.
Allow the tart to rest at room temperature for 10 minutes before serving to enhance the custard’s creaminess.

Storage

Store the tart in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days. To maintain the crispness of the brûlée topping, avoid covering it directly. Re-crisp the sugar topping briefly with a blow torch before serving if needed. Do not freeze as the custard texture may be compromised.

How to Serve

A round tart with a slightly browned golden crust holds a creamy, light beige custard filling topped with a shiny, caramelized, deep amber surface. The tart is cut into slices, with one slice partly lifted on a gold spoon, showing the smooth texture and thickness of the custard layer above the crust. The tart sits on a textured metal pie plate placed on white parchment and a light brown paper, all on a white marbled surface. A small white flower rests on the edge of the tart, adding a fresh touch. In the background, there are stacked white plates and a wooden spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use loose leaf tea instead of tea bags?

Yes, you can use loose Earl Grey tea leaves. Use about 2 teaspoons for steeping the cream. Just strain carefully to avoid leaves in your custard.

What if I don’t have a blow torch?

If you don’t have a blow torch, you can place the tart under a hot broiler for a few minutes to caramelize the sugar. Watch it closely to prevent burning.