½ (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
Instructions
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, unroll pie dough. Using a 2-inch fluted round cutter, cut 15 rounds from dough. Place dough rounds on prepared 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 remaining 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 fine-mesh sieve into a medium bowl; discard rooibos. Add egg yolks, granulated sugar, ginger, and vanilla bean paste, stirring until smooth and well combined. Divide crème brûlée mixture among wells of prepared mold, filling each well to top. Pass flame of a kitchen torch over filled 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 of set spatula, place a crème brûlée onto each prepared crust round.
Garnish with lemon zest, if desired. Serve immediately, or let crèmes brûlées come to room temperature.
Notes
*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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ginger-rooibos-creme-brulee-tartlets/