Earl Gray Custard Tarts

to Prep & to Cook

Yields 8 (8 servings × 1)

I'm a big tea lover with a large collection of specialty teas, but Earl Gray with it's fragrant bergamot oil is my all-time favorite - especially with a little honey and lemon wedge! I love it so much, I just had to find a way to bring those wonderfully soothing flavors outside the cup. This is my solution!


0.25 Tsp Baking Soda

2.33 Cups Almond Meal (Ground Raw Almonds)

3 Bags Earl Gray Tea

Zest from Large Lemon

1 Tsp Vanilla Extract

.5 Cups + 3 Tbsp + Topping Honey

2 Egg Yolks

3 Eggs

2 Cups Half and Half

3 Tbsp Extra Virgin Olive Oil

1 Small Lemon (un-zested)

1 Cup Sugar


Candied Lemon Slices: Fill a stock pan with a few inches of water and let it work on coming to boil while. Fill a large bowl with water and ice to create a bath. Slice your small lemon in 12 round slices - as thin as you can get them. (If you have a good mandolin, use that!) Discard ends and remove any seeds. Gently place lemon slices into boiling water. Allow them to boil for 5 minutes, and then immediately place them in an ice bath. Empty stock pot of boiling water. Rinse it will cold water until it's cooled down. Add one cup sugar and one cup clean drinking water to create a simple syrup and bring to a boil, stirring constantly. Once it's come to a boil gently add lemon slices. Let these simmer, not boil, for about an hour or until transparent. Once transparent place on a sheet of parchment paper.

Gluten Free Almond Crust: I didn't have any almond meal on hand, so I took whole raw almonds and ground them in my food processor until they resembles a rough flour and measured the 2 1/3 cups I needed. (The site I consulted advised against processing for too long as it would create almond butter instead of almond meal.) Once I had my almond meal, I measured it out and placed it in a large mixing bowl with a pinch of sea salt and 1/4 Tsp baking soda and stirred it in well. Once dry ingredients were thoroughly mixed, I added one egg, 3 tbsp extra virgin olive oil, and 3 tbsp honey. I rolled my dough into a ball that I divided into 8 equal "slices." "Slice by slice," I pressed the dough evenly to the sides of each cupcake cup in my tin. Preheat oven to 300.

Earl Gray Custard: In a medium sauce pan on high heat, add 2 cups half and half and 3 bags of Earl Gray (minus tags). Mix 2 eggs and 2 egg yolks, along with a 1/2 cup of honey and 1 tsp vanilla extract. Once boiling, slowly add egg/honey mixture, whisking it in. Turn off heat. Use a fine strainer (or metal coffee filter) to pour custard mixture into almond crusts. Leave a little room from the top.

Bake for 20 minutes, and then add enough honey to evenly coat the top of each tart and the best of your candied lemon slices. Bake for an addition 5 to 10 minutes. Enjoy!

Recipe by Erin Froehlich