PIES & TARTS
(in all honesty - this recipe came from the Keebler box of graham cracker crusts - we only added the tea infusing instructions to the recipe)
1 can sweet condensed milk
Pour 1 cup of cream into a glass cup and heat in the microwave for 45 seconds until hot. Add the 2 Tbsp of Valentine's Day Tea to the cream and let steep for 4 minutes. Strain out the tea leaves.
Chill your mixing bowl, beaters and the tea cream.
In a saucepan, add the sweetened condensed milk and chocolate. Cook and stir over low heat until melted. Remove from the heat and add almond extract. Cool, stirring occasionally.
In the chilled bowl, beat the cream and the tea cream until stiff peaks form. Fold the whipped cream into the chocolate mixture.
Spoon into crusts and refrigerate 4 hours until set.
Garnish as desired with fruit or chocolate.
1 cup flour
In a bowl mix together the flour and the tea leaves.
Using a grater, grate butter into small pieces and stir into the flour/tea mixture.
Mix in the maple syrup, working it very lightly with your fingers.
Add ice water 1 Tbsp at a time and toss the dough lightly through your fingers to mix. Avoid pressing the dough together; let pieces fall separately.
When all the dry flour is mixed in, press dough into a ball and flatten it.
Roll out on a lightly floured surface. Fold crust in half, slip it gently into a 10” pie plate, and unfold. Trim edge so that it overhangs pie plate ¼ - ½”. Fold edge underneath itself and flute. If a top crust is to be added, wait to trim, fold and flute both crusts together.
DARJEELING TEA FRUIT TART WITH OAT CRUST
1 ¼ cup flour
In a medium mixing bowl, combine flour, tea leaves and ¼ cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats. Add egg. Stir just until combined. Shape dough into a ball. Cover with plastic wrap. Chill for 1 hour. Heat oven to 375°. Roll out dough to fit into a 9" tart pan. Prick the bottom of the crust several times with fork. Chill 15 minutes then bake the crust for 15-18 minutes or until lightly browned. Cool completely.
In a 2 quart saucepan heat the milk to just before boiling. Add the tea leaves, remove from the heat, cover and steep for 20 minutes. Strain out the tea leaves and return the tea-milk back to the saucepan. Add remaining ½ cup sugar, cornstarch and salt. Cook over medium heat for 7-10 minutes or until mixture thickens and bubbles, stirring constantly with a whisk. Remove from heat. Stir a small amount of hot milk mixture into egg yolks. Blend egg yolks into milk mix. Cook over medium-low heat for 2-4 minutes or until custard thickens slightly, stirring constantly (Do not boil). Cool slightly then stir in vanilla. Place sheet of plastic wrap directly on surface of custard. Refrigerate until completely cooled.
In a 1 qt saucepan, combine preserves and corn syrup. Cook over medium-low heat just until preserves melt, stirring frequently, about 1 minute. Cool. Set glaze aside.
Pour chilled custard into crust. Top with peaches, raspberries and blueberries. Spoon the glaze over the fruit. Chill tart until ready to serve.