Earl Grey & Raspberry Crème Brûlée Tarts
Custard pies were one of my favourite treats as a child, and my love for custards has never disappeared. This love now takes its form as an obsession with Crème Brûlée; so why not merge the two together?!
These Crème Brûlée Tarts embody another great Kiwi love, the perfectly brewed cup of tea. Bell Tea celebrates it’s 120th birthday this year, and has been producing a huge range of teas since its first brew back in 1898! Tea has played a huge part in my family, and I’m sure so many other Kiwi’s can relate; anything can be fixed with a cuppa.
I infused these tarts with citrusy Earl Grey tea, which I’m obsessed with in desserts! It has a mellow black tea flavour that really lifts these tarts, and goes SO well with the added lemon peel and fresh raspberries. Top that with a brûléed sugary top, you can’t not make these!
These Crème Brûlée Tarts embody another great Kiwi love, the perfectly brewed cup of tea. Bell Tea celebrates it’s 120th birthday this year, and has been producing a huge range of teas since its first brew back in 1898! Tea has played a huge part in my family, and I’m sure so many other Kiwi’s can relate; anything can be fixed with a cuppa.
I infused these tarts with citrusy Earl Grey tea, which I’m obsessed with in desserts! It has a mellow black tea flavour that really lifts these tarts, and goes SO well with the added lemon peel and fresh raspberries. Top that with a brûléed sugary top, you can’t not make these!
Ingredients
- 600-800g store bought or homemade sweet shortcrust pastry
- 350ml milk
- 350ml cream
- Peel of 1 small lemon
- 5 Bell Tea Earl Grey tea bags
- 7 egg yolks
- ½ cup caster sugar + extra for torching
- 1 cup fresh raspberries, optional
Method
- Preheat your oven to 180 degrees celsius bake.
- Roll out the pastry to 3-5mm thick on a floured service, then line 6-8 greased tart tins and trim. Place in the fridge to set for a minimum of 30 minutes.
- In a saucepan, combine the milk, cream and lemon peel. Bring to a light simmer while stirring, then remove from the heat and stir in the tea bags. Leave to steep for 5-10 minutes, then remove the peel and tea bags from the liquid.
- In a large bowl, mix the egg yolks and sugar with an electric beater until light and pale in colour. Carefully pour the milk mixture into the egg mixture white stirring, and mix until fully combined.
- Place the lined tart tins in a tray, then place a couple of raspberries into each tart. Ladle the custard mix into the cases, leaving 1cm free from the top edge of the pastry.
- Bake in the oven for 20-25 minutes or until the custard has set and the pastry is golden. Leave to cool, the chill in the fridge for 2 hours.
- Sprinkle a generous layer of sugar over each cooled tart, then use a blowtorch to caramelise the sugar/brulee the tops.
- Serve with fresh raspberries if desired and enjoy!
Thanks to Bell Tea for making this post possible!
