Thai tea custard mini tart 泰式奶茶迷你吉士撻

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