Thai Milk Tea Custard Tart
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time:
- 150g/5ozs. flour
- 100g/3.5ozs butter, cold
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 tablespoons ice cold water
Custard layer
- 150ml/5flozs. milk
- 150ml/5flozs. cream
- 3 tablespoons Thai milk tea leaves
- 120g/4ozs. caster or superfine sugar
- 2 egg yolks, room temperature
-
3 eggs, room temperature
-
Berries and lychees to decorate
Step 1 - Place the flour, butter, sugar and salt in a food processor and pulse to combine. Add the water and pulse until it just comes together. Place on a non stick mat or a lightly floured surface and knead into a ball. Cover with cling film and rest overnight.
Step 2 - Oil a 23cm/9.2inch tart tin with removable base. Roll out the pastry and line the tin with it, with some overhang on the side. Dock with a fork and allow to rest for 30 minutes.
Step 3 - Meanwhile heat the milk and cream together and then steep with the Thai milk tea leaves for 5 minutes. Strain through double layered paper towels.
Step 4 - Preheat oven to 200C/400F. Bake the pastry case for 20 minutes or until the base is cooked. Cool and reduce oven temperature to 120C/248F.
Step 5 - Whisk the cream, sugar, egg yolks and eggs together and heat gently in a saucepan until it reaches 80C/176F or set the Thermomix for 7 minutes, 80C/176F speed 4. Pour into the cooked base and skim off all the bubbles. Bake for 25-30 minutes or until set. Cool and decorate with berries and lychees.