In a large mixing bowl, combine 220g of plain flour, 40g of powdered icing sugar, ¼ teaspoon of fine salt, and 6g of ground Earl Grey tea leaves. Gradually rub in 110g of chilled, small cubes of unsalted butter until the mixture resembles coarse crumbs. Add 1 lightly beaten egg and 15-30ml of ice-cold water, mixing until the dough forms. Shape it into a disc, wrap in plastic, and chill for 1 hour.

Once chilled, lightly flour your work surface and roll out the pastry dough to about 3mm thick. Gently place the rolled dough into a 23cm tart tin, pressing it into the corners and trimming any excess. Chill the prepared shell in the fridge overnight.

Preheat your oven to 180°C (350°F). Dock the tart base using a fork and line it with parchment paper. Fill with baking weights or uncooked rice to prevent bubbling. Blind bake for 15 minutes, then remove the weights, brush the base with egg wash, and return to the oven. Bake for an additional 10 minutes or until golden brown.

In a saucepan, gently heat 480ml of double cream with 2 Earl Grey tea bags until it steams, then remove from heat and steep for 20 minutes. In a separate bowl, whisk together 6 large egg yolks and 70g of caster sugar until pale and creamy. Gradually stir in the infused cream, ensuring the mixture is smooth. Strain through a sieve to eliminate any lumps.

Pour the custard mixture into the cooled tart shell. Bake in a preheated oven at 150°C (300°F) for approximately 40 minutes. The custard should be set but still slightly wobbly in the center.

Once cooled, transfer the tart to the refrigerator and chill for at least 2-4 hours. When ready to serve, sprinkle 40-60g of caster sugar evenly across the surface of the custard. Use a kitchen blow torch to caramelize the sugar until it turns golden and crunchy.

Before slicing, gently tap the hardened sugar crust to crack it in places. Serve your elegant Earl Grey Crème Brûlée Tart with a cup of tea or coffee.