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    Tetley Elaichi Chai Tart

    Tetley Elaichi Chai Tart

    August 3, 2022
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    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.

     

    Have you got it at home? - Cardamom Crust

    Have you got it at home? - Chai Salted Caramel Filling

    Have you got it at home? - Chocolate Ganache Topping

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    Laager Rooibos

    Laager Pure Rooibos 160's

    Regular price R 75.99
    Regular price Sale price R 75.99
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    Laager Pure Rooibos 160's Laager Pure Rooibos 160's

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