Thai tea desserts continued. Last time I use my favourite Thai tea leaf to make Thai Panna Cotta. And I found recipe of Earl Grey Tart in website, therefore I substitute Earl Grey tea with Thai tea. It is also GOOOOD! But I like Panna cotta better :p
Recipe:
Ingredients:
Tart Shell
Frozen Store brought Mini Tart Shells
Custard Filling: (Serves ~20 mini tart shells)
300ml double cream
300ml whole milk
3 tbsps loose leaf Thai (Or Earl Grey) tea
4 eggs, large
100g caster sugar
Directions:
1. Place the cream and whole milk in a saucepan with the loose leaf Thai 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.
2. Prepare the pasty. Follow the box directions. Bake tart shells until golden brown and set aside.
3. Preheat oven to 325F 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.
4. Add the caster sugar to the beaten eggs in the jug and beat well.
5. Once the milk/cream is warmed, pour it slowly over the eggs and sugar beating well to combine.
6. Pour the filling through a sieve once more to remove any threads of egg.
7. Place the tart onto the oven shelf and fill with custard.
8. Bake in the oven for 20 minutes until just set.
9. Allow to cool fully, dust with icing sugar or add whipped cream and serve.
Recipe adapted from: Earl Grey Custard Tart
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