Infused with my Sticky chai TEA these Portuguese tarts are sure to please

Ingredients

• 2 tablespoons of our Sticky Chai TEA
• 200 ml/6.7 fl oz Almond milk
• 200 ml/6.7 fl oz thickened cream
• 4 egg yolks
• 100 g/3.5 oz caster sugar (optional)
• 35 g/1.2 oz cornflour
• Pinch of salt
• 2 sheets puff pastry
• Melted butter, to grease muffin pan

Method

1. Place sticky chai in a medium saucepan, add milk and cream then simmer over low heat stirring to combine for 30 minutes. Strain chai tea leaves, then set aside to cool.
2. Place egg yolks, sugar, sifted cornflour and salt in a bowl and whisk until smooth. Gradually whisk in the tea-infused milk and cream until well combined and smooth.
3. Pour chai infused custard mixture into a saucepan over medium heat and stir constantly for 5-10 minutes or until thick and smooth.
4. Transfer to a clean medium-sized glass or ceramic bowl, cover with plastic wrap and place in the fridge to cool completely.
5. Preheat the oven to 200°C/390°F. Grease a 12-hole muffin tin generously with melted butter.
6. Remove pastry from freezer and allow to thaw for 10 minutes.
7. Using a sharp knife or scone cutter, cut pastry into 12 discs.
8. Line muffin holes with the pastry, then divide the cold chai infused custard between them.
9. Bake in the oven for 25-30 minutes, or until the top of the chai infused custard and the pastry has browned. If the custard doesn’t brown, place under the grill for 1 minute, but take care as they can burn quickly.
10. Remove from the oven, and after 10 minutes, turn out onto a wire rack to cool.

Makes 12 ENJOY