17 Teatime Holidays
Ginger-Rooibos Crème
Brûlée Tartlets
Makes 15½ (14.1-ounce) package refrigerated
pie dough (1 sheet)
1 large egg
¾ cup plus 1 tablespoon heavy
whipping cream, divided
2 tablespoons loose-leaf lemon-ginger
rooibos*
4 large egg yolks, room temperature
¼ cup granulated sugar
¾ teaspoon freshly grated ginger root
½ teaspoon vanilla bean paste
2 tablespoons ginger cane sugar
Garnish: fresh lemon zest
- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper. - On a lightly fl oured surface, unroll
pie dough. Using a 2-inch fl uted
round cutter, cut 15 rounds from
dough. Place dough rounds on pre-
pared baking sheet. Using a fork, prick
several holes on surface of dough
rounds. Place baking sheet in freezer
for 10 minutes. - In a small bowl, whisk together egg
and 1 tablespoon cream. Brush egg
mixture onto dough rounds. - Bake until edges of rounds are
golden brown, 10 to 12 minutes. Let
cool completely on a wire rack. Store
crust rounds in an airtight container
at room temperature until needed, up
to 2 days.- Reduce oven temperature to 300°.
Place a 15-well mini Bundt cake
silicone mold** on a rimmed baking
sheet. - In a small saucepan, bring remain-
ing ¾ cup cream to a simmer over
medium heat. Remove from heat.
Add rooibos, stirring well. Let steep
for 10 minutes. - Strain cream mixture through a
fi ne-mesh sieve into a medium bowl;
discard rooibos. Add egg yolks, granu-
lated sugar, ginger, and vanilla bean
paste, stirring until smooth and well
combined. Divide crème brûlée mix-
ture among wells of prepared mold,
fi lling each well to top. Pass fl ame of
a kitchen torch over fi lled mold to
release any air bubbles. Place baking
sheet in oven. Pour ½ inch warm tap
water around mold onto baking sheet. - Bake until crèmes brûlées are set,
18 to 20 minutes. (When you lightly
shake baking sheet, being careful not
to spill hot water, the crèmes brûlées
should not move in centers.) Let cool
to room temperature. Pour water out
of baking sheet. Place baking sheet
with silicone mold in the freezer for at
least 3 hours. - Place cane sugar in a shallow dish.
Carefully remove crèmes brûlées from
mold. Dip tops of crèmes brûlées in
sugar, and place on baking sheet.
Using a kitchen torch, toast sugar-
coated tops. Using an off set spatula,
place a crème brûlée onto each pre-
pared crust round. - Garnish with lemon zest, if desired.
Serve immediately, or let crèmes
brûlées come to room temperature.
*We used Simpson & Vail Lemon Ginger
Rooibos Tea, available at svtea.com or by
calling 800-282-8327.**We used Sunny Side Up Bakery Mini
Bundt Cake Silicone Mold, available at
hobbylobby.com.