Ingredients - Cardamom Crust
2 cups Flour
2 Tblsp Coconut or Muscavado Sugar
1/4 tsp Ground Cardamom
1/4 tsp Salt
3/4 cup cold Butter, cubed
1/4 cup cold Fresh Cream
1 Egg Yolk
Ingredients - Chai Salted Caramel Filling
1 ½ cups White Sugar
30ml Water
1/2 cup Butter
30ml Fresh Cream
1 tsp Vanilla
1/2 tsp Salt
2 Tetley Elaichi Chai teabags
1/4 tsp Cardamom Powder
Ingredients - Chocolate Ganache Topping
120g Chocolate, finely chopped
1/2 cup Fresh Cream
Flaky Salt, for garnish
Method - Chocolate Ganache Topping
- In a microwave safe bowl, heat cream on high till warm. Add chocolate and allow to stand for 5 minutes before combining. Using a fork, mix well till smooth. Set aside to use later.
Method - Chai Crust
- Add the flour, brown sugar, cardamom & salt to a large mixing bowl & whisk well to combine. Add cubed, cold butter working the butter into the flour mixture using your fingers till the butter has been worked to a fine crumb texture
Add the egg yolk to the cream, whisking until smooth. Slowly pour the mixture into the flour/butter mixture, mixing with a fork. After all the liquid has been added, slightly knead the dough until it comes together to form a ball.
Press the dough into a disc shape, cover in plastic & place into the fridge to cool for at least 2 hours. Remove the dough from the fridge & roll it out to be about a circle. Transfer the dough into the tart pan firmly pressing the dough into the pan. Remove the excess overhang, prick the bottom of the crust with a fork, then place into the freezer for 20 minutes.
Preheat oven to 180C. Remove the crust from the freezer, place a piece of baking paper into it & place uncooked rice or dry beans into the baking paper.
Place into the oven to bake for 15 minutes, then remove the paper & beans/ rice & return back into the oven for another 20 minutes. Allow the crust to cool to room temperature.
Method - Chai Salted Caramel
- In your microwave, add cream to a heatproof bowl & heat.
Remove & add teabags to steep for 5 minutes. Once steeped, remove bags & discard. In a large pan over medium heat add sugar & water. Stir until sugar has dissolved & the mixture begins to boil.
Once the mixture begins to boil increase heat to medium-high & allow the mixture to boil, do not stir it, until it turns amber in colour. Once the mixture has become amber in color add the cubed butter & mix vigorously to combine.
In a slow stream, add in the cream then add the vanilla, salt & cardamom & whisk until smooth & combined. Remove the caramel from the heat, allow to cool to room temperature. Pour the caramel filling into the cooled crust & place into the fridge for at least 1 hour to set.
Once cooled top with chocolate ganache & a sprinkling of salt flakes.
