Chai Brulee Tarts

Rich, creamy and spicy Portuguese tarts with Ceylon Chai. The double dosage of spices makes this a great pairing with Ceylon Black tea.

Rich, creamy Portuguese tarts with Ceylon Chai
Ceylon Chat Custard Tart


For the creme brulee:

560ml double cream

4 of our Ceylon Chai tea bags

50g fresh ginger, finely chopped

4 large Ceylon cinnamon sticks, broken into small bits

10 cardamon pods, cracked

10 black peppercorns

10 cloves

1/2 nutmeg, grated

65g caster sugar and some extra for caramelising

165g egg yolks

Flaky pastry – a few well made sheets from the supermarkets


In a thick bottomed saucepan, pour the double cream, tea bags and all of the spices. Gently simmer and bring to a soft boil and leave to cool. Once cool, cover and leave in the fridge overnight.

Preheat the oven to 200°/180° C the next day.

Gently reheat the cream and spices and strain out the spices and tea bags. Place the egg yolks in a bowl and whisk until light and gradually add the cream in small amounts.

When all the cream has been whisked in, set the bowl over a gently simmering pan with water and whisk until the custard is cooked.

Remove and leave to cool.

Cut out circles from the bought pastry sheets and place in tart tins. Blind bake the tart cases in tart tins for 20 minutes, remove the baking beans and bake for a further 8-10 minutes.

Once the tart cases are cooked and cooled spoon in the Ceylon Chai creme brulee. Sprinkle some sugar and using blow touch, caramelize the tops until quite dark.

Pair with a good Ceylon Black tea like Ms Black.