darjeeling brulee tart

Pastry:
200 grams (1.5 cups) plain flour
2 tablespoons caster sugar
120 grams butter, chopped
pinch of salt

Combine flour, sugar and a pinch of salt in a bowl. Using fingertips, rub in butter until mixture just comes together. Alternatively, place all ingredients in a food processor and process until mixture just comes together.
Turn onto lightly floured surface and knead gently until dough it smooth.
Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out on a lightly floured surface until 3mm thick.
Press into a lightly greased tart pan. (I used a 20cm ring)
Prick pastry with a fork then freeze for 30 minutes.
Bake at 180C / 360F for 12-15 minutes or until pastry is dry and just begins to colour. Cool.
* recipe from Tarts, Australian Gourmet Traveller

Darjeeling filling:
100ml milk
400ml single cream
20 teaspoons darjeeling tea leaves
100 grams caster sugar
9 egg yolks
10 grams potato starch or cornflour
2 gelatin leaves

Warm milk and cream together on the stove. When hot, pour over tea leaves. Steep for 5 minutes then strain. Bring steeped mixture back to boil.
Whisk sugar and egg yolks until thick and pale. Add the starch. Fold mixture into the tea mixture. Allow to cook over low heat for 5 minutes.
Soften gelatin leaves in cold water for 2 minutes.
Remove mixture from heat and fold in gelatin leaves. Blend until smooth. Add to tart base. Chill until ready to use.
* recipe from French Cuisine with Tea, Mariage Frerés

To serve:
Bring tart back to room temperature.
Sprinkle top of tart with 2-3 tablespoons caster sugar.
Place under hot grill or use a blow torch until sugar is caramelised.
Serves 8.

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