Earl Grey Cream Tart

This recipe for homemade Earl Grey Cream Tart features a rich, creamy Earl Grey cream filling in an easy-to-make pastry tart, topped off with a bergamot whipped cream.

Happy May!

Wow, where did the time go? Almost half the year gone in a blink of an eye, and I can feel it's just going to keep getting busier for me in the next little while.

If you know me well, you'll realize that my favourite tea flavours are matcha and earl grey.

This past Easter, I decided to do an Earl Grey Cream tart, inspired by The Pie Hole in Los Angeles.

My love affair with Earl Grey tea dates back to when I discovered the London Fog (which is a tea latte drink).

The aroma of citrusy bergamot always lifts my mood, which I find comforting especially on a rainy day.

I'm a girl who loves strong, bold flavours, and I hate it when you get something advertised as a certain taste but falls completely flat... or only has a "hint" of that flavour.

Well, not with this tart.

Why you'll love this recipe

This Earl Grey cream tart has:

• an all-butter crust
• filled with a strong and rich silky smooth earl grey pastry cream
• topped with a bergamot whipped cream and some fresh raspberries for accent

It's surprisingly not too heavy of a dessert, and is relatively easy to make -- you just need to plan accordingly.

The Earl Grey pastry cream can be made 2 days ahead so that you're not rushing to get everything done in one day.

How to make it

To make the tart crust, simply combine all the ingredients in a food processor, and blitz a few times until it comes together, like how I made the pastry for these Pop Tarts.

Dump the contents onto a piece of parchment and form into a disc.

Let it chill in the fridge for 2 hours or you can make this ahead of time as well.

How to store & serve

Store the Earl Grey pastry cream separately from the tart until ready to assemble.

Don't freeze the Earl Grey pastry cream.

You can store the Earl Grey pastry cream for up to 3 days in the fridge in an airtight container.

Store the assembled Earl Grey Cream Tart in the fridge until ready to serve.

Other earl grey recipes you may like

It's a delicious way to end a meal, or enjoy as an afternoon snack. If you're into Earl Grey tea, check out my

Earl Grey Ice Cream

Blackberry Earl Grey Roll Cake

Earl Grey Bergamot Loaf

Earl Grey Chocolate Sheet Cake

When I pulled out this Easter dessert from the fridge -- my sons clamoured around and ooohed at it. Mainly for the whipped cream 😉

And as always, if you make one of my recipes, let me know! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.

Print Recipe

5 from 5 votes

Earl Grey Cream Tart 

Rich, creamy earl grey cream in a homemade pastry tart, topped off with a bergamot whipped cream.

Prep Time2 hours hrs

Cook Time45 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Servings: 16

Calories: 137kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Tart Shell

• 1 C all-purpose flour
• 1 tablespoon granulated cane sugar
• 6 tablespoon cold salted butter cubed
• 3 tablespoon ice water

Earl Grey Cream

• 1 C whole milk
• ½ C coconut milk (canned) or use heavy cream
• 3 Earl Grey tea bags
• 3 egg yolks
• 4 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• pinch sea salt
• ½ teaspoon vanilla extract
• ¼ teaspoon bergamot oil culinary

Bergamot Whipped Cream

• 1 C heavy whipping cream
• 1-2 tablespoon powdered sugar
• ½ teaspoon bergamot oil culinary

Cook ModePrevent your screen from going dark

Instructions

Tart Shell:

• Add all the ingredients (except ice water) into a food processor. Pulse intermittently until the butter is the size of small peas. Gradually add in the ice water while pulsing. Stop when the dough roughly comes together.
• Dump the dough contents onto a large piece of parchment paper and press together to form a disc of dough. Wrap it up and place into the refrigerator for at least 2 hours to chill.
• Preheat oven to 400°F/204°C.
• Remove the dough from the refrigerator. Lightly flour your work surface and rolling pin and roll the dough to a thickness of about ⅛".
• Transfer the rolled out dough to a tart pan with a removable bottom. Press in the dough on the bottom and up along the sides so it's even.
• At this point, you can place it into the freezer for 15 minutes or into the fridge to chill. Chilling helps prevent too much shrinkage when it gets baked.
• When ready to bake, remove tart from the freezer.
• Place a crumpled piece of parchment paper on top of the tart dough and add pie weights on top of the parchment (or use dried beans, rice, etc).
• Bake at 400°F/204°C for 15 mins. Remove the pie weights from the tart, prick the  dough with the tines of a fork, and continue baking for another 15 mins. Remove from oven and let cool completely before filling.

Earl Grey Cream:

• Combine whole milk and coconut milk together in a small saucepan. Heat gently over low-medium heat until almost at a simmer. Add in the Earl Grey tea bags and remove from heat. Let it steep for 10 minutes.
• In a medium glass bowl, add the egg yolks, sugar, flour, cornstarch, salt, and vanilla extract. Whisk everything together.
• Use a spatula to gently press on the Earl Grey tea bags to extract as much tea and remove the tea bags.
• Return the tea-steeped cream onto the stove and turn the heat back onto medium. Heat the cream until it's almost at a simmer.
• While whisking the egg mixture, gradually drizzle in the hot tea-cream as to not scramble the eggs. This is known as tempering the eggs.
• When all the cream has been added to the eggs, pour the mixture back into the saucepan and continue to whisk until the cream begins to thicken, about 5 minutes over low-medium heat.
• Once thickened, remove the pastry cream, stir in the bergamot oil and chill over an ice bath.
• Transfer to a clean bowl and place a piece of plastic wrap over top of the pastry cream. Chill in the refrigerator for at least 1-2 hours.

Bergamot Whipped Cream:

• Chill a large bowl and wire whisk in the refrigerator for at least 20 minutes prior.
• Add in the heavy whipping cream and whisk until bubbles form. Add in the powdered sugar and continue to whisk until soft peaks. Add in bergamot oil and continue whisking until almost stiff.

Assemble:

• Spread the chilled Earl Grey pastry cream onto the cooled tart shell. Use an offset spatula to spread the cream evenly.
• Fill a pastry bag with the bergamot whipped cream and use a star tip to pipe the cream on top of the tart. Serve chilled.

Notes

Yield: 1 x 8" tart

Nutrition

Calories: 137kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 15mg | Potassium: 59mg | Fiber: 1g | Sugar: 6g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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