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.
Serves 12
Hands-on Time (inc. chilling) 1 hour 30 minutes
Baking Time 45 minutes
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!
