Lemon and Earl Grey Brulée Tart

Servings: Serves: 8

Nutritional Information:

Per serving (155g) Calories 364, Fat 20g, Saturates 2.9g, Sugars 18g, Salt 1.1g


For the pastry

For the filling

240ml (1 cup)
115g (1/2 cup)
500ml (generous 2 cups)

For the topping (optional)

55g (1/4 cup)

You will also need

A 23cm, loose bottomed tart tin



Preheat oven to 180°C (Gas Mark 4, 350°). Measure the flour into a large bowl and stir in the salt and sugar. Chop the non-dairy butter into chunks and add to the bowl. Lightly rub the non-dairy butter into the flour until the mixture resembles fine breadcrumbs. Drizzle over the water and mix everything together until you have a rough ball of pastry. Wrap tightly in cling film and refrigerate for 10 minutes to firm up.


Dust a work surface with flour and roll the pastry out to the thickness of a one pound coin. Drape the pastry over the tin and gently press it into the base and sides. Roll your rolling pin over the edge of the tin to trim off the excess pastry. Line with parchment paper and weigh it down by filling the tart with rice or dried beans. Transfer to the oven to bake for 20 minutes. After this time, remove the parchment and discard the rice/beans. Return the pastry to the oven for a further 5 minutes.


While the pastry is cooking, place the lemon juice, sugar and tea bag in a small pan and bring to a simmer. Leave to simmer for 5 minutes then turn off the heat. Leave the tea to infuse in the liquid.


In a separate pan, pour in the soya cream and sprinkle the agar agar flakes on top. Leave to come gently to a simmer. Once hot, whisk to incorporate the agar agar and allow to gently simmer for a few minutes until it is fully dissolved. Leave to cool slightly.


When the pastry is cooked and the liquids have cooled slightly, squeeze and remove the tea bag from the lemon syrup, and whisk the syrup into the cream mixture. Pour the lemon cream into the pastry case and place the tart into the fridge to set for at least 3 hours.


To brulée the set tart, sprinkle the sugar over the top and use a cook’s blowtorch to caramelise the sugar until golden brown.


Serve in slices, with non-dairy cream, ice cream or simply dusted with icing sugar.


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