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recipe_tastea_fruit_tart
TasTEA Fruit Tart
This spectacular looking (and delicious tasting) tart couldn’t be easier! The hazelnut crust gets a boost of flavor from TSTE® Green Tropical Tea and TSTE® Banana Split Sugar. For good measure, we add a bit of the tea into the tart glaze so the flavor runs top to bottom in every bite.
This spectacular looking (and delicious tasting) tart couldn’t be easier! The hazelnut crust gets a boost of flavor from TSTE® Green Tropical Tea and TSTE® Banana Split Sugar. For good measure, we add a bit of the tea into the tart glaze so the flavor runs top to bottom in every bite.
From The Spice & Tea Exchange:
1 TBS TSTE® Green Tropical Tea, ground fine
1 TBS TSTE® Lemon Sugar
½ tsp TSTE® Himalayan Fine Mineral Salt
2 TBS brewed tea made with TSTE® Green Tropical Tea
From The Grocer:
1/3 cup hazelnuts
1¼ cups all-purpose flour
½ cup confectioner’s sugar
1 stick (½ cup), unsalted butter, cut into ½-inch cubes
1 large egg yolk
1 box instant vanilla pudding, prepared
¼ tsp lemon extract
Fruit for topping
(We used mandarin oranges, mango, strawberries, kiwi, and blueberries)
½ cup apricot jelly or jam
MAKE the pastry: In a food processor, pulse the hazelnuts, 1 TBS TSTE® Green Tropical Tea, flour, confectioner’s sugar, TSTE® Lemon Split Sugar, and TSTE® Himalayan Fine Mineral Salt into a fine powder. Add the butter and egg yolk and pulse just until it forms moist clumps (if you pinch the pastry and it doesn't hold together, add a tsp of ice water and pulse a few more times).
GATHER the dough into a ball, flatten it into a disk. Wrap in plastic and freeze (make ahead of time).
THAW in refrigerator then let warm about 20 mins on counter before using.
ROLL out dough about 1/8-inch thick between two sheets of parchment paper or flatten it out and fit it snugly into your tart pan. Trim the overhang and patch any cracks with scraps. Refrigerate for 15 mins.
PREHEAT the oven to 325°F. Bake for about 25 mins until just golden. Remove to a rack and let cool completely.
Make the custard: Add in lemon extract to prepared pudding and whisk occasionally as the pudding starts to set to keep it fluid. Do not refrigerate.
MAKE the glaze: by melting the jam in a small saucepan. Whisk in the tea to loosen and bring to a boil. Remove from heat and whisk occasionally. Gently reheat if necessary before using.
MAKE tart: Fill tart crust with pudding “custard” and arrange fruit on top. Use a pastry brush to glaze the fruit and edges of the tart. Cool in refrigerator to set glaze, about 20 mins. Serve.
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