Cuppa Custard Tart

During a Netflix binge of Chef’s Table: Pastry, I was inspired to create something infused with the flavour of something familiar but in an unexpected form. I wanted to use the entire flavour of something, not just an isolated spice or extract. Tea came to mind. We brew it, sometimes stew it, and add a dash of milk—could I infuse a liquid with its flavour and bake with it? I turned to my recipe for Flan Pâtissier and thought, what could be better than a tea-flavoured custard tart? The tea adds depth and makes the tart seem less sweet. It’s a must-try for anyone who’s a total tea-holic.

Cuppa Custard Tart
Cuppa Custard Tart

Serves 12

Hands-on Time (inc. chilling) 1 hour 30 minutes

Baking Time 45 minutes

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Ingredients

  • 8 tea bags

  • 475ml full-fat milk

  • 1 portion sweet rich shortcrust pastry

  • 1 medium egg

  • 2 medium egg yolks

  • 100g caster sugar

  • 30g light brown sugar

  • Pinch fine salt

  • 50g cornflour

  • 170ml single cream

  • 20g unsalted butter

Equipment

  • Saucepan with lid

  • Spatula

  • Rolling pin

  • 20cm loose-bottomed flan tin

  • Sharp knife

  • Large bowl

  • Hand whisk (silicone if possible)

  • Large saucepan

  • Measuring jug

  • Clingfilm

  • Baking sheet

  • Wire rack

Method

1. Infuse the Milk

  • Heat 475ml milk in a saucepan until steaming. Remove from heat, add 8 tea bags, stir, and cover. Let steep for 15 minutes.

  • Remove the tea bags, squeezing out as much liquid as possible. Measure out 400ml of the infused milk (top up with extra milk if needed).

2. Prepare the Pastry

  • Roll out the pastry between clingfilm into a circle large enough to line the flan tin.

  • Press the pastry into the tin, trim the edges, and chill for at least 60 minutes.

3. Make the Custard

  • Whisk the egg, egg yolks, sugars, and salt in a large bowl until light and foamy.

  • Add cornflour and whisk until thick.

  • Heat the tea-infused milk, cream, and butter in a saucepan until gently bubbling.

  • Slowly whisk the hot milk mixture into the egg mixture. Return to the saucepan and cook over low heat, stirring constantly, until thick.

  • Cover with clingfilm and let cool.

4. Assemble and Bake

  • Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5. Place a baking sheet in the oven to heat.

  • Spread the cooled custard into the pastry case.

  • Bake on the hot baking sheet for 15 minutes. Reduce the temperature to 170°C/150°C (fan)/325°F/Gas Mark 3 and bake for another 30 minutes until golden.

5. Cool and Serve

  • Let the flan cool on a wire rack. For the best flavour, chill in the fridge overnight before serving.

Enjoy!

Cuppa Custard Tart
Cuppa Custard Tart