earl grey tea milk tart
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
1 tart
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Course
Dessert
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Cuisine
South African
earl grey tea milk tart
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A classic South African baked milk tart recipe with an Earl Grey tea twist (London Fog).
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Ingredients
- 200 g packet of tennis biscuits
- 125 gms salted butter melted
Filling
- 1- litre full cream milk divided plus a little extra to top up
- 4 Tbsp good quality loose leaf Earl Grey Tea
- 125 gm butter
- 1 cup sugar
- 4 heaped tablespoons of flour
- pinch salt
- 4 free-range eggs separated
- 2 vanilla pods
- 1 tsp vanilla extract
Instructions
- Grind the biscuits in a food processor to a very fine crumb and add the melted butter. Mix until well combined and you have an almost paste-like texture.
- Line the base of a 25 – 26cm cake or pie dish and press around with a spoon to flatten and compress. If you are using a springform cake tin, line the bottom and sides with baking paper before adding the biscuit mix.
- Set aside in the fridge while you make the filling.
- Preheat the oven to 200C
- Pour 3 cups / 750 ml of the milk into a heavy-based medium-side pot with high sides and heat to just below boiling point. Add the tea, turn off the heat and allow the milk and leaves to infuse for about 4 – 5 minutes. Strain and then measure 3 cups of the milk back into the pot to ensure you top up any lost milk with additional fresh milk.
- Scrape the seeds from the pods and add them along with the pods and the butter to the milk and bring this back to a boil. Stirring constantly.
- Using an electric mixer beat the eggs white in a large bowl until stiff, then remove and set aside.
- In the same bowl, you beat the egg whites in (I'm saving some washing up) add the remaining 1 cup / 250ml milk, egg yolks, vanilla extract, salt, sugar, and flour and beat briefly until combined.
- Once the milk has boiled, strain this mixture through a sieve into the egg/flour mix and give it a good mix. This is called 'tempering' then pour all of this back into the pot and set it over low – medium heat and stir constantly with a whisk until it thickens. This will take about 5 minutes. Your mixture should be that of thick custard and it should start feeling quite stiff to whisk.
- Mix in the beaten egg whites that were set aside earlier until well combined (if necessary do this in the bigger bowl you used earlier and pour this custard into the prepared pie dish.
- Sprinkle cinnamon on the top (optional)
- If you are using a wider and bigger pie dish then follow Bianca’s baking instructions of 20 minutes – but if you are using a higher cake tin, I would suggest baking for 40 minutes as I did. The mixture will be quite wobbly when it comes out of the oven but will set as it cools. Loosely cover the tart with tin foil to prevent over baking
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