Imperial Earl Grey Panna Cotta Tart

This is a fairly straightforward and delicious recipe that uses our Imperial Earl Grey. Because we use a natural bergamot combined with oolong tea it’s not too strong, so unlike other earl grey teas, it won’t dominate the other flavours. You can make this even easier by buying a good quality ready made pastry (we won’t tell!). As with all baking recipes, follow the method precisely by using scales and proper measuring spoons. This recipe was tested in a fan assisted oven, which is always best for baking cakes. For non-fan ovens, increase the temperature by about 10%. Enjoy with a steaming pot of Imperial Earl Grey, of course!

Makes 1 x 20cm tart, cuts into 6 - 8 portions

Ingredients

For the pastry:

• 250g plain flour
• 100g very cold butter, diced
• 100g caster sugar
• 2 egg yolks, beaten
• 2 - 3 tbsp cold water

For the panna cotta filling:

• 500ml Barista quality oat milk (or regular whole milk)
• 2 tbsp loose leaf Imperial Earl Grey tea
• 3 tbsp light brown sugar
• zest of 1 lemon
• 125ml double cream
• 2 tbsp powdered gelatine

To decorate:

• 1 tbsp finely grated dark chocolate
• 1 tsp dried blue cornflowers
• 1 tsp dehydrated coconut, toasted

 

Equipment

• 1 x 20cm tart tin
• Baking parchment
• Baking beans
• Mixing bowl

 

Method

For the pastry:

1. Place the flour into a bowl and rub in the butter using your fingertips until the mixture resembles a fine crumb-like texture. Stir in the sugar.
2. Beat the egg yolks with 2 tablespoons of cold water and add to the dry ingredients. Quickly mix together using a cutlery knife and then with your hands bring the pastry together to form a smooth dough. If the pastry feels dry add another 1-2 tablespoons of water (do this before bringing the pastry together). Try not to make the pastry too wet or else it will shrink on baking and it will also make the pastry tough.
3. Wrap in cling film and refrigerate for 30-60 minutes before using.
4. Pre-heat the oven to 170°C (fan assisted). Brush some softened butter all over the tart tin and dust lightly with flour and then roll the pastry out to the thickness of a pound coin. Line the tart tin with the pastry, then cover with some baking parchment and pour in the baking beans. Bake blind for about 25 minutes, then remove the baking beans and the parchment and return to the oven for a further 5 minutes, until the pastry is crisp and golden brown.
5. Remove from the oven and set aside to cool.

For the panna cotta filling:

1. Pour the milk into a small saucepan, add the loose leaf Imperial Earl Grey tea and the zest of 1 lemon zest. Set over a high heat, stirring continuously until the liquid reaches boiling point. Do not allow it to come to a rolling boil. Remove from heat, then leave to stand to allow the tea to infuse the milk for about 30 minutes.
2. Strain the tea-infused milk to remove the tea leaves and lemon zest. Return to a gentle heat and add the double cream, sugar and gelatine powder to the pan. Whisk calmly until the solids have dissolved. Remove from heat and set aside to cool to room temperature.
3. Pour the cooled panna cotta into the pastry case (leaving it in the tin) and refrigerate overnight to set.
4. Once set, decorate the top with toasted coconut, chocolate shavings and dried blue cornflowers.