Earl Grey Custard Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup powdered sugar
• 1 large egg yolk
• 3-4 tablespoons ice water
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons Earl Grey tea leaves
• 4 large egg yolks
• 1 whole large egg
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar, for dusting (optional)

Instructions

1. 1.Make the Pastry

   In a large bowl, whisk together the flour and powdered sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the egg yolk. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. 2.Roll and Blind Bake the Crust

   On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and crimp decoratively. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is lightly golden brown. Let cool completely.

3. 3.Infuse the Cream

   In a saucepan, combine the heavy cream and granulated sugar. Heat over medium heat until the sugar dissolves. Add the Earl Grey tea leaves and bring to a simmer. Remove from heat, cover, and let steep for 30 minutes.

4. 4.Make the Custard

   Strain the infused cream through a fine-mesh sieve, discarding the tea leaves. In a separate bowl, whisk together the egg yolks, whole egg, vanilla extract, and salt. Gradually whisk the warm cream into the egg mixture. Pour the custard into the cooled tart crust.

5. 5.Bake the Tart

   Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the custard is set but still slightly wobbly in the center. Let cool completely before refrigerating for at least 2 hours.

6. 6.Serve

   Dust with powdered sugar (optional) and serve chilled.

Nutritional Information

Equipment

• Large bowl
• Pastry blender or fingertips
• Plastic wrap
• Rolling pin
• 9-inch tart pan with removable bottom
• Parchment paper
• Pie weights or dried beans
• Saucepan
• Fine-mesh sieve
• Whisk

Tips

• Use high-quality Earl Grey tea for the best flavor.
• Don't overbake the custard, as it will become curdled.
• For a deeper Earl Grey flavor, use Earl Grey tea bags instead of loose leaves. Simply cut open the tea bags and use the tea in the recipe.
• If the crust edges are browning too quickly during baking, cover them with foil.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Frequently Asked Questions