Hey there, friend! Ready for a treat that’s both fancy and easy to make? I’m so excited to share my recipe for Earl Grey Infused Custard Tarts with you. These little tarts are bursting with the delicate flavor of Earl Grey tea and have a creamy, dreamy custard filling. Trust me, once you try these, you’ll be hooked!
Why You Will Love This Recipe
What makes these Earl Grey Infused Custard Tarts so special? Well, first off, they taste amazing! The subtle bergamot in the Earl Grey tea perfectly complements the sweet, rich custard. They’re also surprisingly simple to make, even if you’ve never made custard before. Plus, they’re just so elegant and pretty, perfect for impressing guests or just treating yourself. These tarts are a delightful twist on classic custard tarts, adding a unique tea-infused flavor that’s both comforting and sophisticated. You get that wonderful creamy texture with a hint of citrusy tea – it’s a flavor combination that’s hard to resist. If you are looking for a homemade custard tart recipe that is easy and delicious, this is it. You will love how the moist custard filling melts in your mouth with every bite.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
- For the Earl Grey Infused Custard:
- 2 cups heavy cream
- 4 Earl Grey tea bags
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of nutmeg (optional, for dusting)
Step-by-Step Instructions
1. Make the Crust
In a large bowl, mix together the flour and powdered sugar. Add the cold, cubed butter and use your fingers or a pastry blender to cut the butter into the flour until the mixture looks like coarse crumbs. Mix in the egg yolk and ice water until the dough just comes together. Don’t overmix! Form the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes. This chilling step is important so the crust is easier to work with.
2. Roll Out the Crust and Shape the Tarts
Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than your tart tins. Gently press the dough circles into the tart tins, trimming off any excess dough. Prick the bottom of each tart shell with a fork – this prevents them from puffing up too much while baking.
3. Blind Bake the Crusts
Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, until the crusts are lightly golden brown. Let the crusts cool completely while you make the custard.
4. Infuse the Cream
In a saucepan, pour in the heavy cream and add the Earl Grey tea bags. Heat over medium heat until the cream just begins to simmer. Remove from the heat, cover, and let the tea bags steep in the cream for 30 minutes. This lets all that lovely Earl Grey flavor infuse into the cream. After steeping, remove the tea bags and gently squeeze out any excess cream from them.
5. Make the Custard
In a separate bowl, whisk together the granulated sugar, salt, and egg yolks until pale and slightly thickened. Gradually whisk in the warm Earl Grey infused cream. Stir in the vanilla extract.
6. Bake the Custard Tarts
Pour the custard mixture into the cooled tart shells, filling them almost to the top. If you like, sprinkle a tiny pinch of nutmeg on top of each tart. Bake for 20-25 minutes, or until the custard is just set but still has a slight jiggle in the center. The edges should be set, but the middle will still be a bit soft.
7. Cool and Chill
Let the Earl Grey Infused Custard Tarts cool completely at room temperature, then chill them in the refrigerator for at least 2 hours before serving. Chilling helps the custard set perfectly and makes them even more delicious.
Serving Suggestions
These Earl Grey Infused Custard Tarts are wonderful on their own, but they can be even better with the right pairings! A dollop of whipped cream or a sprinkle of fresh berries like raspberries or blueberries would be a lovely addition. Consider serving them with a side of fresh fruit salad for a light and refreshing contrast.
For presentation, you can dust the tarts with a little extra powdered sugar or nutmeg just before serving. They look so elegant on a pretty dessert plate. These are perfect for afternoon tea, a fancy brunch, or any special occasion where you want to impress. They are also a delightful treat for a simple weeknight dessert. Imagine serving these beautiful homemade custard tarts at your next tea party – your guests will be so impressed!
Storage and Reheating
To store your Earl Grey Infused Custard Tarts, keep them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Because they are custard tarts, they are best enjoyed cold. Reheating is not recommended as it can change the texture of the custard. It’s best to enjoy them straight from the fridge for the best flavor and texture. If you want to make them ahead of time, you can bake the tart shells a day in advance and store them in an airtight container at room temperature. Then, make the custard and bake the tarts the day you plan to serve them.
Key Details
Prep time: 45 minutes (includes chilling time for the dough)
Cook time: 35-40 minutes
Total time: 1 hour 20-25 minutes
Servings: Makes about 6-8 tarts (depending on tart tin size)
Equipment:
- Mixing bowls
- Pastry blender or your fingers
- Plastic wrap
- Rolling pin
- Cookie cutter or knife
- Tart tins
- Parchment paper
- Pie weights or dried beans
- Saucepan
- Whisk
Earl Grey Infused Custard Tarts
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
- For the Earl Grey Infused Custard:
- 2 cups heavy cream
- 4 Earl Grey tea bags
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of nutmeg optional, for dusting
Instructions
- In a large bowl, mix together the flour and powdered sugar. Add the cold, cubed butter and use your fingers or a pastry blender to cut the butter into the flour until the mixture looks like coarse crumbs. Mix in the egg yolk and ice water until the dough just comes together. Don't overmix! Form the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than your tart tins. Gently press the dough circles into the tart tins, trimming off any excess dough. Prick the bottom of each tart shell with a fork.
- Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, until the crusts are lightly golden brown. Let the crusts cool completely while you make the custard.
- In a saucepan, pour in the heavy cream and add the Earl Grey tea bags. Heat over medium heat until the cream just begins to simmer. Remove from the heat, cover, and let the tea bags steep in the cream for 30 minutes. After steeping, remove the tea bags and gently squeeze out any excess cream from them.
- In a separate bowl, whisk together the granulated sugar, salt, and egg yolks until pale and slightly thickened. Gradually whisk in the warm Earl Grey infused cream. Stir in the vanilla extract.
- Pour the custard mixture into the cooled tart shells, filling them almost to the top. If you like, sprinkle a tiny pinch of nutmeg on top of each tart. Bake for 20-25 minutes, or until the custard is just set but still has a slight jiggle in the center.
- Let the Earl Grey Infused Custard Tarts cool completely at room temperature, then chill them in the refrigerator for at least 2 hours before serving.