Earl Grey is undoubtedly my favorite tea. I had an experience over the summer at a hot ‘n new pie shop in Los Angeles called The Pie Hole. They have this earl grey pie that is nothing like I had ever experienced before. The texture was perfect, the crust was delicious, and it all melted together in my mouth.
The only thing was, it was overly sweet and unfortunately took away from the flavor of the Earl Grey tea. I wanted to experiment with Earl Grey and initially wanted to make a custard or a crème brûlée but I thought,”hey, why not make something you can hold in your hand and can eat without a spoon?” Right then and there, is when the idea of this Earl Grey tart was birthed. Enjoy.
Earl Grey Tart
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Combine your pie crust mix and water.
Portion and roll the crust into 12 balls. Flatten and fit into a greased cupcake pan (a shot glass works great at smoothing out the dough).
Put into a 400°F oven for 5 minutes. Bake it beforehand because if you were to bake it with the custard inside, the moisture from the custard makes its way down to the bottom and makes it stick/burn/gross.
Put the cream in a pot and put over medium heat until it starts to bubble around the edges. Once you see bubbles, take the pot off the heat and put in your tea bags.
#SpoonTip: You may need to use a spoon to squeeze some of the tea out, sometimes the cream is too thick and cannot steep the tea.
Whisk two eggs and sugar together in a fairly large bowl (you’ll be adding your cream in a little later, so make sure there’s space).
Slowly pour the cream into your egg and sugar mixture and whisk until smooth.
Pour your custard mixture into tart cups. Bake for about 20 minutes at 300°F.
Cool, garnish, and enjoy. The tart itself isn’t overly sweet so if you like things sweet, add more chocolate shavings.
#SpoonTip: Too much chocolate can take away from the awesome tea flavor.