Place the cream and whole milk in a saucepan with the loose leaf Earl Grey Tea. Heat gently to just below boiling point and then remove from the heat. Allow to cool fully to room temperature letting the flavour infuse.
Prepare the pasty. Add the chilled diced Stork block to the plain flour and rub in using a food processor or fingertips until the mixture resembles fine breadcrumbs.
Add the icing sugar and mix well to combine.
Add the egg and work together to form the pastry adding a little extra water if necessary.
Knead the pastry very lightly, wrap in cling film and chill in the fridge for 30 minutes.
Grease a deep sided loose based 8” tart tin.
Take the pastry from the fridge and roll out between 2 sheets of cling film until it is large enough to line the tart tin. Remove the top layer of cling film. Line the tin with the pastry, picking it up with the base piece of cling film, turn it over and gently ease it in the tin so that the cling film is facing you. Carefully peel away the film. Trim the pastry neatly to the top of the tart tin.
Chill in the fridge until firm.
Prick the base of the chilled pastry case, line with a sheet of baking paper and fill with baking beans. Bake the pastry case in the oven at 180c (fan)/200c/Gas Mark 6 for 15 minutes before removing the paper and beans and returning to the oven for a further 10 minutes. Just before baking time is completed, crack the eggs for the custard filling into a large jug and beat well.
When the case is baked remove it from the oven and brush the inside of the case with beaten egg – across the base and up the sides. Return it to the oven for 3 minutes to seal.
Reduce the oven temperature to 130c (fan)/150c/Gas Mark 2 and make the custard filling. Strain the milk/cream through a sieve to remove the Earl Grey tea and warm gently in pan until just below boiling point.
Add the caster sugar to the beaten eggs in the jug and beat well.
Once the milk/cream is warmed, pour it slowly over the eggs and sugar beating well to combine.
Pour the filling through a sieve once more to remove any threads of egg.
Place the tart tin and pastry case onto the oven shelf and fill with custard.
Bake in the oven for 1 hour until just set.
Allow to cool fully, dust with icing sugar and serve.