Jasmine tea cream tart with toasted almonds

Name: Jasmine tea cream tart with toasted almonds
Yield: Serves 6
Ingredients: 2 eggs and 3 egg yolks; 115 g/4 oz/½ cup caster sugar; 150 ml/5 fl oz/⅝ cup double cream; 1 level tablespoon jasmine tea leaves; 400 ml/14 fl oz/2 cups full cream milk; 1 tablespoon jasmine flowers (dried will do); crystallised jasmine flowers, candied angelica and toasted flaked or halved almonds; 225 g /8 oz sweet short crust pastry

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Line a greased and floured tart tin or quiche dish with the pastry. Prick the bottom and bake blind for 10 to 12 minutes at 200°C/ 400°F/gas mark 6. Let the pastry cool, and lower the oven temperature to 180°C/350°F/ gas mark 4.

Ingredients

225 g /8 oz sweet short crust pastry
400 ml/

Dessert
Pastry
Vegetarian

Method

Put the milk, tea leaves and flowers in a saucepan and bring to the boil. Remove from the heat and allow to infuse for 5 minutes. Put the eggs, sugar and cream in a bowl and beat thoroughly. Strain the milk over the beaten egg mixture, and mix thoroughly. Strain into the pastry case and bake for 50 minutes or so until the tea cream has set. A knife inserted into the centre should come out clean