Tea-Smoked Chocolate Custard Tarts with Sugar Cage 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">30g icing sugar</li><li class="ingredients-single-item">1 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 chocolate custard:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">20g lapsang souchong tea (or other smoky black tea)</li><li class="ingredients-single-item">180g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the sugar cages:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">1/4 tsp cream of tartar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">6 x 10cm loose-bottomed tart tins</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Digital cooking thermometer</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Wooden spoon or fork for sugar spinning</li><li class="equipment-single-item">Small round objects (like inverted glasses) for shaping sugar cages</li><li class="equipment-single-item">Silicone mat or parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, icing sugar and salt in a food processor (or large bowl if mixing by hand). Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs – this keeps the pastry light and flaky as the butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add just enough ice-cold water until the dough comes together – cold ingredients prevent the butter from melting prematurely. Avoid overworking the dough, which would develop gluten and make your pastry tough. Form into a disc, wrap in plastic, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the tea-infused cream for your custard. Gently heat the cream and milk in a saucepan until tiny bubbles appear around the edges (don't let it boil). Remove from heat, add the lapsang souchong tea, cover, and allow to steep for 15 minutes – this infusion time extracts those wonderful smoky notes without making the cream bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (fan 160°C). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line your tart tins, pressing gently into the corners without stretching the dough. Trim the excess, then chill for 15 minutes – this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled pastry cases with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-8 minutes until the pastry is golden and completely cooked through. The bottom should look dry, not doughy. Cool the cases in their tins while you finish the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Strain the tea-infused cream through a fine mesh sieve into a clean saucepan, pressing gently on the tea leaves to extract maximum flavor. Reheat the cream until hot but not boiling. Place the chopped chocolate in a heatproof bowl and pour over the hot cream, letting it sit for 2 minutes before stirring until smooth – this gentle melting preserves the chocolate's complex flavor notes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whisk together the egg yolks, caster sugar, and vanilla until pale. Very gradually stream in the warm chocolate mixture while whisking constantly – this tempering technique prevents the eggs from scrambling. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (around 82-85°C if using a thermometer).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the custard through a sieve into a jug (to catch any bits that may have coagulated), then carefully fill each pastry case. Allow to cool for 20 minutes at room temperature, then refrigerate for at least 2 hours or until completely set. The custard should have a silky, velvety texture that holds its shape when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the sugar cages, prepare a workspace by lightly oiling your inverted glasses and placing them on a silicone mat or parchment paper. In a clean, heavy-bottomed saucepan, combine the sugar, water, and cream of tartar (which prevents crystallization). Gently heat without stirring until the sugar dissolves completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Increase the heat and boil the sugar mixture until it reaches 149-154°C (300-310°F, hard crack stage) – a crucial temperature range where the sugar will set with a delicate, glass-like texture. Remove from heat immediately. Let the bubbles subside for about 30 seconds – this brief resting period helps achieve the perfect consistency for spinning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Dip a fork or the back of a wooden spoon into the sugar syrup and quickly flick it back and forth over your prepared molds, creating thin strands of sugar that will harden instantly. Work quickly but carefully – the syrup is extremely hot! Continue building up layers until you have formed delicate cages. If the syrup starts to thicken, gently reheat it briefly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the sugar cages have hardened completely (this takes only a minute or two), carefully lift them off the molds. If they stick slightly, wait another moment – never force them. Just before serving, place a sugar cage atop each chilled tart. Serve immediately once assembled, as the sugar cages will begin to soften in humid environments. The contrast between the crisp sugar, buttery pastry, and silky chocolate creates a truly memorable dessert experience.</li></ol>