Chai Spiced Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></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 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">¼ tsp salt</li> <li class="ingredients-single-item"><strong>For the chai spice mix:</strong></li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1 tsp ground ginger</li> <li class="ingredients-single-item">1 tsp ground cardamom</li> <li class="ingredients-single-item">½ tsp ground cloves</li> <li class="ingredients-single-item">½ tsp ground nutmeg</li> <li class="ingredients-single-item">¼ tsp ground black pepper</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">400ml full-fat milk</li> <li class="ingredients-single-item">100ml heavy cream</li> <li class="ingredients-single-item">4 black tea bags (or 2 tbsp loose-leaf black tea)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Food processor (optional, for pastry)</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 mixing all your chai spice ingredients together in a small bowl. Set aside. This homemade blend will infuse your tart with those characteristic warming notes that make chai so beloved. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the pastry, combine the flour, icing sugar, and salt in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. The cold butter is crucial here – it creates steam pockets during baking that result in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg yolk and enough ice-cold water to bring the dough together into a ball that's not sticky. The less you handle the dough, the more tender your crust will be. Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents 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 it large enough to line your tart tin with a slight overhang. Gently press into the fluted edges and trim any excess. Prick the base with a fork and return to the refrigerator for 15 minutes to prevent shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Line the chilled pastry case 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 pale golden. The base should look set but not browned. Reduce the oven temperature to 160°C (140°C fan). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the pastry bakes, prepare your filling. Heat the milk and cream in a saucepan until just below simmering point. Remove from heat, add the tea bags and 2 teaspoons of your chai spice mix. Cover and allow to steep for 10 minutes. This gentle infusion extracts the tea flavor without making it bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, whisk together the eggs, sugar, vanilla extract, and remaining chai spice mix until smooth and well combined. The sugar dissolves into the eggs, creating a silky base for your custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the tea bags from the milk mixture, squeezing them to extract maximum flavor. Gradually pour the warm milk mixture into the egg mixture, whisking constantly. This slow tempering prevents the eggs from scrambling. Strain the mixture through a fine mesh sieve to ensure a perfectly smooth custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place the baked pastry case on a baking sheet near the oven. Pour the custard mixture into the warm pastry case, filling it almost to the top. The warm pastry helps the filling to start cooking immediately, ensuring a crisp base. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Carefully transfer to the oven and bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center, like a just-set jelly. The residual heat will continue cooking the custard after removal from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the tart to cool completely in the tin on a wire rack. The cooling process is when the custard fully sets, so resist the temptation to cut into it too soon! For the best flavor development, refrigerate for at least 2 hours or overnight, allowing the chai spices to fully permeate the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> When ready to serve, carefully remove the tart from the tin. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve with a dusting of cinnamon or a dollop of lightly whipped cream for a perfect contrast to the spiced custard. </li> </ol>