TasTEA Fruit Tart
This spectacular looking (and delicious tasting) tart couldn’t be easier! The hazelnut crust gets a boost of flavor from Green Tropical Tea and Lemon 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 Lemon 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 Green Tropical Tea, ground fine
1 TBS Lemon Sugar
½ tsp Himalayan Fine Mineral Salt
2 TBS brewed tea made with 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 Green Tropical Tea, flour, confectioner’s sugar, Lemon Split Sugar, and 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 the refrigerator then let warm about 20 mins on the 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.
Warm spices, the refreshing taste of mango, a spicy kick of habanero, and pineapple chunks make these Tropical Glazed Carrots spicy, but light. This exotic side is a great side dish for your favorite spring or summer entrÃƒÂ©e.
What’s this? A milk tea recipe with no milk? Well, kind of! This recipe has all the components of milk– cream & water– but they are added at different times. This makes for a better infusion and, as a result, a richer and more flavorful milk tea. This approach not only will save your saucepot from those caked-on milk solid pitfalls (common with traditional stovetop heating), it is also more versatile– serve it up warm or make ahead and enjoy chilled or as a base for numerous barista-style beverages.
This delicious pairing of buttery scallops with a light and luscious lemon caper sauce is easy enough for weeknight dinner but also elegant enough for a special occasion.
Perfect for the oven, grill, or even campfire, these delicious, make-ahead packs have all the great flavors of a classic seafood boil – with none of the clean-up. Garlic bread or cornbread makes a great accompaniment for soaking up the sauce.
Give holiday muffins or cookies added flavor and texture with this tasty, 1-step hack. Try it with any of our delicious flavored sugars!
Uniquely flavored with our ConfetTEA Cake White Tea and Sugar, this fun and festive cocktail is like a birthday cake-inspired cream soda for grown-ups. It is the perfect libation when you want to celebrate a special occasion or simply celebrate the day.
The reverse sear technique in this Prime Rib Roast achieves a juicy pink center and allows the roast to rest before browning, which means that as soon as your guests are ready to eat, you're ready to serve.
The combination of tart cranberry and rich butter strikes the perfect balance. Delicious on toast, biscuits, scones, and more, sweet dreams are made of this pretty pink spread.
The Mulling Mix Spice you know and love in a convenient 3-serving pouch! Classic blend for mulling cider (1 qt) or red wine (1 bottle). Recipe included on back of pouch for easy reference.
Featuring pumpkin, honey, and candied ginger, this delicious quick bread makes fall flavors shine – enjoy it year-round for breakfast, dessert, or a snack.
Evaporated milk is the secret weapon to achieving a decadent hot cocoa with qualities of a drinking chocolate. This versatile recipe can be made ahead of time and reheated – or even served chilled like a milkshake.
Preparing the big holiday meal has several moving parts, so let this quick, 3-ingredient cranberry sauce ease your prep list. With a pretty pink hue, it’s the perfect balance of sweet and tart.
This classic Bloody Mary is made simple withÃ‚Â Bloody Mary Spice Blend. Inclusive of everything but the vodka and tomato juice, this blend creates a zesty tomato-based cocktail with a medley of flavors!
A delicious balance of bold, creamy, and bright, this deliciously versatile sauce adds memorable flavor to prime rib, steak sandwiches, and even deviled eggs.
As temperatures drop outside, stay cozy inside with a hot toddy. This ultra-quick, 3-ingredient recipe will have you sitting back and enjoying this soothing sipper in no time.
Gin infused with Mint Basil Herbal Tea and a wild blueberry simple syrup takes this easy, 4-ingredient cocktail to new, garden-fresh heights.
These indulgent bites are an adult chocolate lover’s dream. With a balance of subtly sweet vanilla, salty graham cracker crunch and spirited bourbon spice, these bourbon balls will become a new holiday baking tradition. This recipe makes a delightful treat for a bourbon connoisseur, a spirited alternate at a cookie exchange or to pair with hot cocoa at the end of a long day.
A classic stuffing combo of sausage, onion, and celery – with seasonal, sweet-tart flavors of apple and cranberry. Whether you call it stuffing or dressing, this full-flavored side dish will delight on weeknights as well as on Thanksgiving.