Caramel Chai Crème Tart with Brown Sugar Shortbread Crust

There’s something sacred about the way autumn invites us to slow down. The air carries cinnamon and quiet promises; the leaves let go gracefully, and the world feels softer. This dessert is a reflection of that rhythm warm, spiced, silky, and comforting yet sophisticated enough to grace the window of a fine pâtisserie.

This Caramel Chai Crème Tart is where luxury meets nostalgia. A buttery brown sugar shortbread crust cradles a chai-infused caramel custard that melts on your tongue, while a whisper of sea salt and cream adds balance. Each bite feels like sipping a chai latte in dessert form layered with warmth, comfort, and depth.

It’s the perfect finale for your fall dinner, a cozy gathering, or an evening where you just want to wrap yourself in flavor and peace.

Affirmation for the Moment

“I create sweetness in my life by slowing down and savoring each layer of my becoming.”

Ingredients

For the Brown Sugar Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup light brown sugar, packed

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon fine sea salt

For the Chai Caramel Crème Filling:

• 1 cup heavy cream

• ¾ cup whole milk

• 2 chai tea bags (or 1½ tablespoons loose-leaf chai)

• 4 large egg yolks

• ½ cup granulated sugar

• ¼ cup light brown sugar

• 2 tablespoons cornstarch

• 2 tablespoons unsalted butter

• ½ teaspoon cinnamon

• Pinch of nutmeg

• 1 teaspoon vanilla extract

• Pinch of flaky sea salt

Optional Garnishes:

• Whipped vanilla bean cream

• Caramel drizzle or spun sugar shard

• Crushed chai biscuits or edible flowers

Directions

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream together the butter and brown sugar until smooth and fluffy. Stir in the vanilla.

3. Add flour and salt and mix until the dough just comes together.

4. Press evenly into a 9-inch tart pan (with removable bottom). Prick the base with a fork.

5. Chill for 15 minutes, then bake for 20–22 minutes until lightly golden. Let it cool completely.

Step 2: Infuse the Cream

1. In a saucepan, heat the cream and milk until steaming.

2. Add chai tea and steep for 10 minutes. Strain, pressing to extract all the flavor, and set aside.

Step 3: Make the Caramel Crème

1. In a medium saucepan, whisk together egg yolks, sugars, and cornstarch until pale and thick.

2. Slowly whisk in the warm chai-infused cream.

3. Place over medium heat, whisking constantly, until the mixture thickens into a silky custard (about 5–7 minutes).

4. Remove from heat and whisk in butter, cinnamon, nutmeg, vanilla, and a pinch of salt.

Step 4: Assemble & Chill

1. Pour the custard into the cooled crust and smooth the top.

2. Chill for at least 3 hours, or overnight, until firm and glossy.

Step 5: Finish Beautifully

Top with soft whipped cream, a light caramel drizzle, or delicate sugar shards. Serve chilled or slightly cool each bite should feel like a warm autumn hug.

Reflections from the Kitchen

Every fall, I’m reminded that transformation takes time just like this tart. You warm the milk, steep the spices, wait for the chill, and suddenly something simple becomes extraordinary. Dessert-making, much like life, is an act of patience and faith.

So as you bake, let this be more than a recipe let it be a moment to find your own rhythm again.

Serving Suggestion

Pair a slice with a steaming mug of cinnamon oat milk or a spiced black tea. Light a candle. Turn on your favorite cozy playlist. And take your time.