Dilmah Real High Tea
09/11/14

“ CHAI MASALA” TEA CUSTARD TARTLETT WITH POACHED SAFFRON PEAR & ORGANIC RAISIN COMPOTE

Recipe by Kenny Chen & Ellen Dong of MGM Macau (National Winner – RHT Macau 2014)

Saffron Raisin
160 g organic raisin
600 g water
60 g honey
16 strings saffron
20 g corn starch
6 turns of black pepper
6 slices ginger

Chai masala crème brûlée
1000g milk
1g salt
2 pcs clove
5g nutmeg
1 pc cinnamon stick
1 pc star anise
1 pc ginger
5g black pepper
2 pcs bay leaf
10g Ceylon souchong
10g Dilmah Meda Watte Tea
500g egg yolk
200g sugar

Black Tea Sable Dough
180g t45 flour
100g soft butter
60g icing sugar
20g almond powder
1g salt
1 pc vanilla bean
2g Dilmah Meda Watte, powdered
15g egg

Saffron Williams Pear
1000g water
500g sugar
1 pcs lemon zest
1 g saffron
3 pcs Williams pear
Method: 

Saffron Raisin:
Soak the raisins in hot water for 30 minutes.Strain the raisins.
Boil water, honey, saffron, black pepper, ginger. Mix cornstarch with 50g of water and put in the syrup.
Cook until the mixture gets clear.Add the raisins. Keep in cooler overnight.

 

Chai masala crème brûlée:
Boil the milk with the tea and spices.
Cover and let it sit for 3 hours to get the aromas and flavors.Strain.
Mix egg yolk and sugar together. Add in the milk mixture.

Black Tea Sable Dough:
Mix soft butter with icing sugar. Add in the egg and the rest of the ingredients.
Do not over mix the dough. Rest for 2 hours in the chiller.

Saffron Williams Pear:
Cut the Williams pears in halves.
Boil water, sugar, lemon zest and saffron together.
Put the pears in the syrup. Steam for 50 minutes. Cool down in ice water bath.
Keep in cooler overnight.


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