Jasmine Green Tea Custard Berry Tart

If you are craving a custardy pudding why not give our Jasmine Green Tea infused custard berry tart a try? Recipe courtesy of Nadia's Healthy Kitchen.

Jasmine Green Tea Custard Berry Tart

Difficulty

Medium

Time to Make

30 minutes

Blend

Jasmine Green Tea

FEATURED TEA

Jasmine Green Tea

Our Tea Masters start this special blend with a base of fine air-dried green teas from the Jiangxi, Anhui and Zhejiang provinces of China. Leaves and tips are picked in the spring to give a purer, more delicate flavour. The tea is layered with freshly picked jasmine buds and left overnight. As they open, the buds infuse the tea with their unmistakable perfume.

INGREDIENTS

For the base

315g oat flour*

4 tbsp Ahmad Tea Loose Jasmine Green Tea

1/4 tsp salt

45g caster sugar

150g butter/dairy-free butter, at room temperature cut into small cubes

2 tbsp cold water

 

For the custard filling

1 can coconut milk, solid part only* (around 160g)

300g silken tofu

160ml milk of choice

50g cornflour

70g caster sugar

2 tsp vanilla extract

Pinch of turmeric – optional for colour

 

For the topping

Berries of choice

Method

  • Preheat oven to 180C/160C fan.
  • To make your own oat flour. blend oats into a fine flour in a high-speed blender. Use gluten-free oats if necessary.
  • Refrigerate 1 can of full fat coconut milk overnight, then remove the solid part on top and discard the water. You will need to measure around 160g of the cream.
  • Add the oat flour, sugar, cubed butter, tea leaves, salt and water into the bowl of a food processor. Pulse a few times until a cohesive dough forms.
  • Press the dough into and up the sides of a 9 inch (23cm) loose base tart tin. Prick the base a few times with a fork and bake for 25 minutes. Leave to cool completely.
  • In the meantime, make the custard by blending all the ingredients into a smooth, creamy mixture.
  • Pour into a saucepan and cook over a medium heat for a few minutes until the custard starts to thicken. Pour into the cooled base and allow to sit at room temperature for an hour, then refrigerate for another 3-4 hours to set.
  • When ready to serve, top with berries of choice. Slice and enjoy!
Picture is of a ceylon tea cake on a wooden board