Earl Grey Brûlée Tarts

Earl Grey Brûlée Tarts | The Polka Dotter

These tarts are pure joy – a creamy custard filling infused with earl grey and accentuated by the sweet crisp crunch of brulee topping. 



Earl Grey Brûlée Tarts


Earl Grey Brûlée Tarts

  1. Heat cream and tea leaves in a medium saucepan until hot and steamy. Remove from heat and allow to cool and flavour to infuse for 5-10 minutes.
  2. Whisk egg yolks and sugar in a large bowl until sugar dissolves.
  3. Pour infused cream through a fine mesh sieve and into egg yolk mixture, and whisk until combined.
  4. Place large bowl over a small saucepan of boiling water to create a double boiler (ensure the water does not touch the bowl).
  5. Continue whisking cream mixture until smooth and thick and coats the back of a spoon, 10-15 minutes. The mixture will be the colour and consistency of caramel.
  6. Remove from heat and allow to cool. Whisking the mixture every 5-10 minutes as it cools is recommended to ensure a smooth custard.
  7. Pour cooled custard into tart shells and allow to set in fridge for a few hours or overnight.

To Serve

  1. Tarts can be served at room temperature or cold as desired.
  2. Sprinkle tarts with a thin even layer of caster sugar then brûlée using a blow torch.
  3. Decorate with edible flowers (fresh violas and dried cornflowers). 



Makes eight individual 8cm (3”) tarts