Friday, October 5, 2012

Earl Grey Creme Tart with Golden Almond Brittle & TGIF!

Toasting almonds in a flat pan, sugar boiling away in another saucepan, praying, wishing and sweating profusely hoping that I would not burn my sugar and my idea of Almond Candy Brittle would work. Phew! a sigh of relief. For once I paid extra care, extra attention, being careful, and to not walk away; cause we all know how fast sugar goes from golden in colour to a burnt stage. Been there several times and the thought of scrubbing a burnt saucepan isn't exactly what I have in mind this time. Part 2 of mission accomplished. You will soon find out why I labeled it Part 2.

To my surprised it added extra oopmh and charm to the EARL GREY CREME TART with GOLDEN ALMOND BRITTLE. A combination of dark crumbly chocolate tart shell, with luscious creamy smooth soft Earl Grey infused custard then topped with crunchy Almond Candy. Perfect for any cool day or any day!

Well, Part 2 begins here. No blow torch to begin with, yet I went ahead, conjuring up a plan to make Creme Brulee. As a foodie, one would think that I have a sophisticated pallet. Who would actually believe me that the thing that gets me all the time is the sound of cracking into that thin layer of the caramelized sugar, followed by spooning into that creamy smooth soft vanilla creme.

So, not a creme brulee this time. What was I thinking really? To my dismay, my plan didn't quite work as I hoped for. All those read up on caramelizing the sugar using a broiler or oven didn't work  Maybe I was doing something wrong? So peeps, if you have a better suggestion, bring it on, as I am all ears. Plus side, the creme filling is a basic creme brulee recipe which can be switched up to any flavours (coffee, orange, orange cardamom, lavender, rose or maple and the list is endless). 
While I did not want to bow to my failure, I came up with a back-up plan instead. Feeling like a hero, I safe my remainder tarts, and made some really simple Almond Brittle. Not only you get 1 treat, now you get 2 treats. Happy FRIDAY y'all! 

Earl Grey Crème Tart with Almond Brittle
by Chic & Gorgeous Treats                                          

*Makes 6 individual medium tarts.
*Makes a single 8 or 9 inches round tart.
*Tart is best served on the same day.

Dark Chocolate Tart Shell
1 1/4 cups all purpose flour, sifted
2 teaspoons dark cocoa powder, sifted
1/2 cup or 1 stick unsalted butter, cut
into small cubes
1/3 cup sugar
1/4 tsp salt
1/2-1 tsp vanilla extract (optional)

Milk Chocolate Glaze
3 oz semi-sweet chocolate
a small knob of butter
1 tablespoon golden syrup

 Earl Grey Creme Custard
5 egg yolks
2 cups whipping cream
3/4 cup caster sugar
2 teaspoon vanilla bean paste
2 packets of Earl Grey tea


1. Preheat oven to 160°C. Grease 6 individual tart pan or a single tart pan with a removable
bottom, and lightly sprinkle some cocoa powder. In a food processor, blend sifted flour, cocoa
powder butter, 1/3 cup sugar and salt until moist crumbs form (this may take up to
approximately 1-2 minutes).

2. Transfer dough to a prepared tart pan. With cocoa-floured fingers, press dough evenly into pan
and up sides. Dip a dry measuring cup in flour, and use it to press dough firmly into bottom and
against sides of pan. Freeze crust in a fridge until firm for about 10-15 minutes.

3. Using a fork, prick crust all over. Line tart shell with parchment paper and weigh it down with
beans or baking weights. Bake for about 8 minutes, take it out and remove the liner. Transfer back
to the oven and bake for another 10 minutes. Using a flat base measuring cup, press down gently
once or twice during baking if crust puffs up. Let cool completely in pan before transferring onto
wire rack.

4. Meanwhile, in a double boiler bring water up to a boil and turn heat down to continue to simmer.
With a heatproof bowl seated on top, melt chocolate together with butter and corn syrup. Stir it
occasionally to help chocolate melt. NOTE* Bowl should not touch the simmering water. Using a
small spatula spread a thin layer of melted chocolate in the tart shells.

5. In a jug, combine egg yolks cream, vanilla bean paste and sugar. Lightly whisk them to combine.
Pour into a medium deep saucepan, adding both tea bags and let it simmer over medium heat for a
couple of minutes stirring occasionally or until mixture thickens coating the back of a wooden spoon.
Transfer immediately to a bowl, covering with a cling film by pressing it down gently over the crème
custard, to prevent a layer of skin from forming. Custard will continue to thickened after its’ cooled.

6. To assemble, spoon cooled Earl Grey Crème Custard to each individual tart shell. For Almond
Candy Brittle, line cookie sheet with silicon mat or parchment paper. In a medium deep saucepan,
over medium low heat bring up to a boil 1 cup caster sugar and 1/4 cup caster sugar. Sugar
turns to liquid (about soft ball stage) at around 170°C (if you have a sugar thermometer). Once
sugar has turned to liquid, be extra careful here. When it starts turning light gold in colour around
the edges, swirl it slightly and prepare to take it off the heat. Pour it over the lined cookie sheet.
Sprinkle toasted almonds and transfer set aside to allow it to cool and harden. Break the Almond
Candy Brittle and top it on each tart before serving. ENJOY!



  1. Mmmm...something chocolaty, custardy with some crunchies! I like very much!

    1. Thanks Phong Hong! I love my treats with different textures. Not sure if it works, sometimes it does and sometimes it doesn't. A learning progress which is constantly on going.

  2. Joanna, that looks amazing! I wish you could send me some over, I would finish it all up.

    I know what u mean with the burnt sugar, sometimes it just happens too quickly. I am always struggling with that step as well.

    1. I would love nothing more than sharing goodies with all of you ;)! Have a great week ahead.

  3. This sounds so wonderful and your photos are beautiful, as always.
    I know how tricky caramel making is .... I think I have a love/hate relationship with caramel!
    Hope you have a great weekend!

    1. Merci boku Caramel et Fleur de Sel. Yeah, definitely love/hate r'ship with caramel. Hehehe.. but I still love them no matter what. Have a blast!

  4. The Earl Grey custard sounds delicious. I could eat the custard all by itself.

    1. Me too, but knowing me, I would probably shred some chocolate over the custard. LOL..

  5. I am totally in love with this. I just want to stop by with a plate and a giant fork.

    1. Hope you're doing well Kim and thanks for coming over!

  6. All the elements of this dessert make it very very classy my friend :D
    Love it!

    Choc Chip Uru

    1. Thank Uru! I didn't think of it as classy, but you sure made this girl smile. I am going to try a 2nd attempt soon.

  7. A brilliant idea using almond brittle to garnish the creme tart. Looks super!
    I have a torch, but don't use it often enough.

    1. I need to get a torch.. it's in my list. Soon I hope. I know they are not that expensive, but somehow I never got round in getting one. LOL..

  8. Great post, Jo! I love your idea for the tart...very delicious recipe and pictures are so yummy! Have a lovely weekend sweetie!

  9. Even though this sounds like a somewhat delicate recipe with the brittle and custard, it sounds delicious! The chocolate crust is such a great idea and, being a lover of earl grey, I'm sure the custard is quite yummy! Fabulous!

    1. If you do have the time, give this a go. I will definitely work on another version, or try to improve it further. I love anything with earl grey and chocolate. They both really go well together.

  10. What a perfect accompaniment to my evening cup of tea!! So beautiful and delectable! And thank you for such a sweet comment on my blog made me smile from the inside out :) xo

    1. Thanks for coming over too Lizzy! You made me smile too. I will never forget the few of you who were my very first foodie friend in this foodblog world.

  11. Oohhhh, this looks absolutely fantastic!!! I know what I'll be dreaming of tonight! That creme filling is making my knees weak...gotta...have...some...!

    1. Hahah.. I'm glad you still have your sense of humour Jen! I am hoping that you have fully recovered from that nasty cold. Stay in touch. xoxo

  12. Ugh caramel is sometimes my best friend (which is when I jump with joy) and sometimes its my nemesis (when I jump in an anger tantrum lol). These tarts look great! Loving the dark choc shell :)

  13. Hi Jo, I'm so late with my commenting to everyone...including you, my sweet friend! Not to worry about not having a small 'blow torch'...using the broil to caramelize the sugar gives the same effect, placing it way high on the highest rack, leaving the door 'ajar'...just a little, and watching it very intensely because it only takes seconds, once the broil starts to caramelize!

    Love your droolworthy little tarts, and very creatie with the almond brittle finish for a fabulous topping and pretty presentation:) Hugggs to you and kisses!

  14. I mean this truly, deeply and sincerely - you NEED to take your superb baking and creative skills and turn it into a commercial enterprise. You have serious talent Jo :)

    chow! Devaki @ weavethousandflavors

  15. Yum!!! This looks absolutely delicious and what a great flavour combination! Love the photos too :)

    Have a great day

    Chloe & Sarah


Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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