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Earl Grey-Infused Cream Tart with Gluten-Free Shortbread Crust

INGREDIENTS:

Crust:

1 1/2 cup of gluten free flour
1/3 cup of raw cane sugar
100 gram cold coconut spread
1 tsp pure vanilla extract
Pinch of pink salt

Filling:

2 cups soy milk
2 tbsp earl grey loose tea leaves
1/3 cup raw cane sugar
1 1/2 tsp agar agar
Pinch of pink salt
1 1/2 cup full fat coconut milk
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Method:

Heat milk in a saucepan until it starts to simmer then turn the heat off. Add in earl grey tea leaves, gently stir to combine. Let it steep for 15-20minutes.
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Once ready, discard the tea leaves. Place earl grey milk mixture with all other ingredients in small saucepan, let mixture cook for 15-20 minutes on medium low heat, stirring constantly.
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Turn the heat off, pour mixture over cooled tart shell. Gently tap the tart on counter to release air bubbles.
Let it cool at room temperature before transferring the tart to the chiller to set for couple of hours.
Garnish with fresh fruits and Enjoy!! πŸ˜ƒ

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