These Crème Brulee Tarts are infused with citrusy Bell Earl Grey Tea, which works beautifully in desserts – and paired alongside them. It has a mellow black tea flavour that lifts these tarts and goes beautifully with the lemon peel and fresh raspberries. Topped with a caramelised sugary top, these are a beautiful dessert to create!
This recipe was created by In Rhi’s Pantry to celebrate Bell Tea’s 120th anniversary. Bell has been sourcing the finest quality ingredients from across the world and blending them right here in New Zealand for Kiwi taste buds since 1898.
600g – 800g store bought or homemade sweet shortcrust pastry
Peel of 1 small lemon
5 Bell Earl Grey Tea Bags
7 egg yolks
½ cup caster sugar plus extra for torching
1 cup fresh raspberries (optional)
- 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. You can also put the tarts under a very hot grill for a couple of mins, but be careful they don’t burn!
- Serve with fresh raspberries if desired and enjoy!