Chai Brûlée Tarts


A cross between a custard tart and a creme brûlée, with subtle hints of chai spice, what could be better?


Chai Brûlée Tarts

(you will need a blowtorch)


(for the custard)

  • 4 egg yolks
  • 200ml double cream
  • 1 cinnamon stick, cut in half
  • 1 chai tea bag
  • 25g caster sugar
  • 5 cardamom pods, crushed

(for the pastry)

  • 100g plain flour
  • 50g butter
  • 15g icing sugar
  • Plus caster sugar to sprinkle
  1. Begin by making the custard, to do so place the cream along with the cinnamon, chai tea bag, sugar and cardamom pods and over a low heat bring to the boil. Leave to infuse for several hours or even overnight.
  2. Strain the cream and heat gently until warm, in another bowl whisk the egg yolks and slowly pour the cream over, whisking continuously.
  3. Place in a over proof dish, into a baking tray filled with just boiled water, bake for 10 minutes at 160oC. Leave to cool.
  4. For the pastry, add the flour with the sugar and butter to a large bowl and rub until it resembles breadcrumbs.
  5. Add a little water at a time until it comes together, leave in the fridge for at least 30 minutes.
  6. Roll out thinly and line a muffin pan with the pastry, fill with baking beans and bake for 15 minutes at 200oC.
  7. Spoon the custard into the pastry cases, levelling out with a knife, sprinkle caster sugar over the custard and then torch with the blowtorch until  the sugar bubbles and turns a caramel colour.



Recipe adapted from Yottam Ottolenghi’s, Sweet. Enjoy!



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