Chai Spiced Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the chai custard filling:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">200ml whole milk</li><li class="ingredients-single-item">4 black tea bags (or 2 tbsp loose leaf black tea)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/4 tsp ground black pepper</li><li class="ingredients-single-item">1 tbsp cornflour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and icing sugar in a large bowl and mix. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually incorporate the ice-cold water, one tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough. The dough should hold together when pressed but not feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making sure it's large enough to line your tart tin with some overhang. Carefully lift the pastry and drape it into the tin, gently pressing it into the corners and up the sides without stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork, then line with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-10 minutes until the pastry is golden and dry to the touch. The base should look matte, not shiny, indicating it's fully baked. Set aside to cool slightly while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the chai custard filling, gently heat the cream and milk in a saucepan until just below boiling point. Remove from heat, add the tea bags, cover, and infuse for 10 minutes. The dairy will take on a caramel color and absorb the tea's tannins, creating a deep flavor base.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks, sugar, cornflour, and all the spices until pale and slightly thickened. The cornflour acts as a stabilizer, ensuring your custard sets properly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the tea bags from the infused cream mixture, squeezing them gently to extract maximum flavor. Gradually pour the warm infused cream into the egg mixture, whisking constantly to prevent the eggs from scrambling. Add the vanilla extract and whisk to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Strain the custard mixture through a fine mesh sieve into a clean jug to remove any lumps or tea particles. This ensures your custard will have that characteristic silky smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cooled tart case on a baking sheet, then carefully pour in the custard filling almost to the top (it will rise slightly during baking). Reduce the oven temperature to 160°C (140°C fan) and bake for 25-30 minutes, or until the custard is just set with a slight wobble in the center. The lower temperature ensures the custard cooks gently without curdling or cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or preferably overnight to fully set. This patient approach rewards you with the perfect sliceable texture and allows the chai flavors to develop fully.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, lightly dust the top with ground cinnamon. Serve at room temperature for the most pronounced chai flavor. The tart will keep in the refrigerator for up to 3 days, though the pastry will gradually soften over time.</li></ol>