Tetley Masala Chai Custard Tarts

Ingredients:

• 385ml milk
• 250ml cream
• 2 Tetley Masala Chai tea bags
• 40g cornflour 
• 110g sugar
• 1 egg plus 1 yolk
• 40g butter 
• Readymade puff pastry
• Icing sugar, for dusting 

Method:

1. Prepare the puff pastry by cutting it into the desired size and shape, then bake in an oven preheated to 200°C for 20 minutes or until golden brown.
2. Remove the pastry from the oven, then allow it to cool while preparing the custard. 
3. To make the Masala Chai Custard, in a bowl, whisk the eggs, sugar, and cornflour until pale.
4. In a saucepan, gently heat the milk and cream with the Tetley Masala Chai tea bags until it’s just about to simmer, then gently pour it into the egg mixture while whisking continuously. 
5. Once fully incorporated, add it back into the saucepan and on medium heat, continue to whisk until it has thickened.
6. Add the butter and whisk until incorporated, then cover with cling film and allow to cool completely. 
7. To assemble, slit the puff pastries in half, then on one half pipe the custard, sprinkle with coconut, then cover with the other half, ending with a dusting of icing sugar.
8. Enjoy!