Preheat oven: 150 degC/302 Fahrenheit. Grease a 30cm diameter flan tin
 

INGREDIENTS

  • 1 sheet Sweet shortcrust pastry

  • 4 tablespoons milk

  • 1 cup cream

  • Whittaker’s Waikato Grown Aromatic Oolong Tea 50g 2 blocks broken into pieces

  • free range egg 1

  • finely ground black Zealong Tea (optional)

  • icing sugar (optional)

 

METHOD

  1. On a floured board, roll out sweet shortcrust pastry to 1cm thin circle. Place in a prepared tin. Cover with greaseproof baking paper. Add a handful of rice & “Blind Bake” for 10 minutes.

 

  1. Remove baking paper and rice. Bake for another 10 minutes. Remove from oven and leave to cool.

 

  1. Pour milk and cream into a pot. Remember to rinse pot first with water - a thin layer of water will help prevent the milk mixture from sticking when it comes to the boil.

 

  1. Once the milk mixture has come to the boil, pour over chocolate and whisk well, until melted.

 

  1. Allow to cool, then whisk in an egg until mixture thickens.

 

  1. Pour into pastry tart base. Bake for 15 minutes, until set. Remove from oven.

  2. To serve: finish with a dusting of finely ground Zealong black tea mixed with icing sugar. Cut into slices. Eat warm or at room temperature.