These make a lovely afternoon tea treat, subtle hints of Earl Grey complemented with the spiced oranges finished off with gold leaf.
Earl Grey Panna Cotta Tarts With Spiced Orange
(makes 8 tartlets)
(for the pastry)
- 175 g plain flour
- 85g butter
- 30g icing sugar
(for the panna cotta filling)
- 1 Earl Grey tea bag
- 2 gelatin leaves
- 300ml double cream
- 100ml milk
- 75g caster sugar
(for the spiced oranges)
- 1 orange, segmented
- 4 star anise
- 1 tbsp caster sugar
- gold leaf to decorate
- For the orange, place the segments in a saucepan along with the sugar and star anise, bring to the boil, making sure the sugar has dissolved into the juice and stir gently. Boil for two minutes and then leave to cool.
- Make the pastry cases by rubbing together the flour and butter, in a bowl till it resembles breadcrumbs, stir in the icing sugar.
- Whilst mixing with a knife, add a teaspoon of cold water at a time until it begins to come together, use your hands to bring it together, wrap with clingfilm and refrigerate for 1/2 hour.
- Divide the dough into 8 pieces, roll out each piece until it fits the tart cases, line with baking parchment and blind bake for 15 minutes at 200oC.
- Once cooked, remove the beans and paper and place back in the oven to dry out for 10 minutes at 180oC.
- For the filling, place the gelatine in a bowl of cold water. Heat the milk, cream, sugar and tea bag to a simmer, heat for 2 minutes then remove from the heat and remove the tea bag.
- Squeeze out the gelatine and whisk it into the heated mixture until dissolved, leave to cool slightly.
- Pour into the tart cases and leave to set in the fridge for one hour.
- Once the tarts have set, arrange the orange slices on top and decorate with the gold leaf.