A cross between a custard tart and a creme brûlée, with subtle hints of chai spice, what could be better?
Chai Brûlée Tarts
(you will need a blowtorch)
(for the custard)
- 4 egg yolks
- 200ml double cream
- 1 cinnamon stick, cut in half
- 1 chai tea bag
- 25g caster sugar
- 5 cardamom pods, crushed
(for the pastry)
- 100g plain flour
- 50g butter
- 15g icing sugar
- Plus caster sugar to sprinkle
- Begin by making the custard, to do so place the cream along with the cinnamon, chai tea bag, sugar and cardamom pods and over a low heat bring to the boil. Leave to infuse for several hours or even overnight.
- Strain the cream and heat gently until warm, in another bowl whisk the egg yolks and slowly pour the cream over, whisking continuously.
- Place in a over proof dish, into a baking tray filled with just boiled water, bake for 10 minutes at 160oC. Leave to cool.
- For the pastry, add the flour with the sugar and butter to a large bowl and rub until it resembles breadcrumbs.
- Add a little water at a time until it comes together, leave in the fridge for at least 30 minutes.
- Roll out thinly and line a muffin pan with the pastry, fill with baking beans and bake for 15 minutes at 200oC.
- Spoon the custard into the pastry cases, levelling out with a knife, sprinkle caster sugar over the custard and then torch with the blowtorch until the sugar bubbles and turns a caramel colour.
Recipe adapted from Yottam Ottolenghi’s, Sweet. Enjoy!