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). 

Enjoy!