There are desserts you make when you’re short on time.
And then there are desserts you make when you want the kitchen to feel calm.
An Earl Grey crème brûlée tart belongs in the second category.
This is the kind of weekend bake where you put the kettle on first, not to drink the tea, but to let Earl Grey do what it does best: slowly infuse warmth, aroma, and depth into cream. Nothing rushed. Nothing complicated. Just a dessert that rewards patience.
If you like baking because it helps you slow down, this one is worth your time.
For the tart shell (9-inch tart pan)
- 1¼ cups (160 g) all-purpose flour
- ½ cup (113 g) cold unsalted butter, cubed
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- ¼ teaspoon salt
- 1 to 2 tablespoons cold water (only if needed)
For the Earl Grey crème brûlée filling
- 1¾ cups (420 ml) heavy cream
- 2 tablespoons Red Rose Earl Grey loose leaf tea
- 5 large egg yolks
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the brûlée topping
- 3 to 4 tablespoons granulated sugar (enough to coat evenly)
Directions (Step-by-Step, No Guesswork)
Step 1: Make the tart shell
Mix the flour, sugar, salt, and cold butter until crumbly. Add the egg yolk and gently bring the dough together. Press into your tart pan and chill for at least 30 minutes.
Bake at 350°F (175°C) until lightly golden and crisp. Let cool completely before filling.
Step 2: Infuse the Earl Grey cream
Warm the heavy cream over medium heat until steaming but not boiling. Add the Earl Grey loose leaf tea, cover, and steep for 5 to 10 minutes.
Strain the cream thoroughly. This step builds the flavor, so don’t rush it.
Step 3: Make the custard
Whisk the egg yolks and sugar gently until smooth. Slowly pour the warm, tea-infused cream into the eggs while whisking constantly. Add the vanilla and salt.
Take your time here. Slow pouring prevents scrambled eggs and keeps the custard silky.
Step 4: Bake the tart
Pour the custard into the cooled tart shell. Bake at 325°F (160°C) until the edges are set but the center still has a soft wobble.
Remove from the oven and cool completely. Refrigerate for at least 4 hours, preferably overnight.
Step 5: Brûlée the top
Just before serving, sprinkle an even layer of sugar over the surface. Use a kitchen torch or broiler to caramelize until golden and crackly.
Let the sugar harden for a minute, then serve.
Beginner Tips Before You Start (Read This Once)
If you’re newer to custards or crème brûlée style desserts, these tips will save you stress:
- Use a shallow tart pan or a standard 9-inch tart tin with a removable bottom. Shallow depth helps the custard set evenly.
- Low and slow baking is key. High heat causes curdling, so stick to a gentle oven temperature.
- The custard should wobble slightly in the center when you remove it from the oven. It will finish setting in the fridge.
- Always brûlée just before serving. The sugar topping does not store well once torched.
- If you don’t have a kitchen torch, the broiler works, but keep a close eye. Sugar burns fast.
This is a forgiving dessert when you don’t rush it.
What Makes This Dessert So Satisfying
This tart isn’t just about flavor. It’s about contrast.
- Crisp crust against creamy custard
- Cool filling under warm caramel
- Subtle citrus aroma cutting through richness
Each bite feels intentional, which is why this dessert slows people down without trying to.
When This Dessert Shines Most
This tart works best:
- As a weekend baking project
- For small dinner gatherings
- When you want a dessert that feels thoughtful, not flashy
It doesn’t need decoration. It speaks for itself.
Weekend Baker Tips (Read These Like Friendly Advice)
- Make it ahead: The tart can be baked and chilled a full day in advance. Brûlée the sugar just before serving for the best texture.
- Adjust the tea flavor: If you love a more pronounced Earl Grey note, add one extra scoop during steeping.
- Serving suggestion: This tart shines in the afternoon with a cup of tea, not rushed at the end of a big meal.
- Crust concerns: If the crust cracks slightly, don’t stress. Once filled, no one will notice.
Why Earl Grey Works So Well in Desserts
Earl Grey has a natural balance that makes it ideal for baking.
The bergamot adds brightness without sweetness, cutting through rich custards beautifully. Instead of overpowering the dessert, it rounds it out. That’s why Earl Grey desserts feel grown-up and comforting at the same time.
Using loose leaf tea matters here. It gives you control over strength and keeps the flavor clean and smooth, especially important when tea is infused into dairy.
This is where Red Rose Earl Grey loose leaf works especially well. It has a full-bodied black tea base with balanced bergamot, so the flavor stays smooth when warmed and baked, without turning sharp or bitter.
The Part You’ll Remember Most
It won’t be rolling or whisking. It won’t even be baking.
The moment that stays with you is quieter than that. It’s when the sugar cracks under your spoon, the custard stays cool and creamy underneath, and the Earl Grey comes through at the very end, soft, familiar, and comforting.
This is the kind of dessert you make when slowing down is the point. When baking isn’t about showing off, but about enjoying the process and giving yourself permission to take your time.
If your weekend allows for one thoughtful project, let it be this. Brew the tea. Bake slowly. Let dessert wait for you.