Even more delicious when you use loose leaf tea from World PARTEA. 100% natural and chemical free.
“All tea is made from the processed leaves and buds of the evergreen ‘Camellia sinensis’ bush. There are a huge variety of teas, however, generally classified by the size of the leaves and the way in which they’re treated. The flavour will vary according to the conditions in which the tea is grown, the soil and climate, the way the leaves are harvested and the manner in which they’re processed after picking…. Tea can be used in cooking to soak dried fruit, make syrups for poaching fruit or to smoke fish and poultry…”
(This is an extract from the BBC food website with the following recipe. There are 34 great recipes online at this site https://www.bbc.com/food/tea
BAKED VANILLA TART WITH EARL GREY PRUNES
Angela Hartnett serves up a sweetly sophisticated tart that matches rich vanilla with fragrant Earl Grey tea.
For the Earl Grey-soaked prunes
500ml/17fl oz hot Earl Grey tea (use 4 tea bags [nb: loose leaf from World Partea is so much better, or our pyramid shaped tea bags filled with the dame quality tea. Order your Earl Grey online today , 100% natural and chemical free: https://www.worldpartea.com.au/shop/earl-grey-tea/)
For the pastry
250g/9oz plain flour, plus extra for dusting
45g/1¾oz icing sugar
75g/2¾oz chilled unsalted butter, diced, plus extra for greasing
2 free-range egg yolks, beaten
15g/½oz ground almonds
For the vanilla filling
750ml/1¼ pints double cream
2 vanilla pods or 2 tsp vanilla extract
12 free-range egg yolks
125g/4½oz caster sugar
Preparation time 1-2 hours
Cooking time – 30 mins to 1 hour
Dietary – vegetarian
1 For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea [use 2 teaspoons of loose leaf in 500ml hot water – use a strainer or infuser to brew) . Cover and set aside until the prunes have absorbed the tea (about an hour).
2 For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.)
3 Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour.
4 Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour.
5 Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging).
6 Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry.
7 For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy.
8 Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon.
9 Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set.
10 To serve, slice the tart and top each portion with the Earl Grey-soaked prunes.
Remember when using tea in any recipe loose leaf tea from World PARTEA is so much better than tea bags. 100% natural and chemical free. Full of delicious flavour. Order your loose leaf teas online now (open 24/7)