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Chai custard tarts
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Marion Grasby's spiced tea custard tarts offer a delightful chai spin on a classic treat.
Ingredients:
  • 150ml pouring cream
  • 125ml (1/2 cup) milk
  • 8 cardamom pods, lightly crushed
  • 6 black peppercorns
  • 1 black tea bag
  • 1 cinnamon stick
  • 1.25 gm ground ginger
  • Little pinch ground nutmeg
  • 6 egg yolks
  • 3 sheets frozen puff pastry, thawed
  • Plain flour, to dust
  • 40g (1/4 cup) pistachios, finely chopped
  • Icing sugar, to dust
Instructions:
  • Lightly grease eighteen 80ml (1/3 cup) muffin pans with melted butter using a pastry brush. Chill the greased pans in the fridge while making the custard filling.
  • Combine cream, milk, sugar, cardamom, peppercorns, tea, cinnamon, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then remove from heat. Let sit for 2 hours to infuse.
  • Preheat the oven to 180°C/160°C fan forced. Strain the cream mixture through a fine sieve into a jug. In a large bowl, whisk the yolks while slowly pouring in the cream mixture. Strain the mixture once more and set it aside.
  • Cut each pastry sheet in half, stack the halves, and roll into a tight log. Cut each log into 6 even portions. Repeat with the rest of the pastry sheets.
  • Roll out the portions into 3mm-thick discs on a floured surface. Press them into pans, trim any excess, and chill in the fridge for 15 minutes. Line them with baking paper, fill with weights, bake for 10 minutes, then remove the paper and weights.
  • Lower the oven temperature to 160°C/140°C fan forced. Evenly pour the egg mixture into the pastry. Bake for 20 minutes until golden and the custard sets slightly (it should wobble a bit). Top with nuts, let it cool, and dust with icing sugar.

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