Chai Spiced Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g caster sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">For the chai-spiced filling:</li> <li class="ingredients-single-item">300ml whole milk</li> <li class="ingredients-single-item">150ml heavy cream</li> <li class="ingredients-single-item">4 chai tea bags (or 2 tbsp loose chai tea)</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">2 egg yolks</li> <li class="ingredients-single-item">100g 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 ground nutmeg</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or uncooked rice</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Fine mesh sieve</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, mix the flour and salt, then rub the cold cubed butter into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold ingredients ensures a flaky, crisp pastry as the butter creates steam pockets when baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Stir in the caster sugar, then add the egg and enough ice-cold water to bring the dough together into a smooth ball. Don't overwork the dough or it will develop too much gluten and become tough. Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pastry chills, prepare the chai-infused milk. In a medium saucepan, combine the milk and cream, then bring to a gentle simmer. Remove from heat, add the tea bags or loose tea, and cover. Allow to steep for 15-20 minutes until strongly flavored. The fat in the dairy helps extract the flavor compounds from the spices. </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. Gently lift the pastry using your rolling pin and drape it over the tin, pressing it into the corners without stretching. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Trim the excess pastry, leaving a small overhang to account for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is dry and lightly golden. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the pastry bakes, finish the filling. Strain the infused milk through a fine-mesh sieve into a clean bowl, pressing on the tea to extract maximum flavor. In a separate bowl, whisk together the eggs, egg yolks, and sugar until just combined - don't incorporate too much air as this can cause the custard to puff up and then collapse. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gradually whisk the warm chai-infused milk into the egg mixture, then stir in the ground spices and vanilla extract. The extra spices intensify the chai flavor, creating a more complex taste profile. Strain the mixture again to ensure a silky-smooth custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce oven temperature to 160°C (140°C fan). Place the partially baked tart shell on a baking sheet, then carefully pour in the chai custard filling to just below the rim of the pastry. The baking sheet makes it easier to transport the delicate tart to the oven without spilling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 25-30 minutes, or until the filling is just set with a slight wobble in the center - like a gently set jelly. The residual heat will continue cooking the custard after it comes out of the oven, so it's better to slightly underbake than overbake, which would cause the custard to crack. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set the custard. This resting time allows the flavors to meld and develop, resulting in a more complex taste. Trim any remaining pastry overhang with a sharp knife for clean edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve the tart chilled or at room temperature. For an elegant finish, dust lightly with powdered sugar or garnish with a sprinkle of cinnamon. The tart will keep refrigerated for up to 3 days, though the pastry is crispest on the first day. </li> </ol>