Earl Grey panna cotta tarts

• Produce

  • 1 Lemon, Zest of
  • 1 tbsp Loose leaf earl grey tea

• Baking & Spices

  • 28 g Granulated sugar
  • 35 g White chocolate

• Bread & Baked Goods

  • 6 Tart shells, pre-baked

• Dairy

  • 250 ml 2% milk
  • 125 ml 35% cream

• Desserts

  • 1 1/4 tsp Knox gelatin, powder

Found on kitchenhealssoul.com

Ingredients

• 250 mL (1 cup) 2 % milk
• 1 tbsp loose leaf Earl Grey tea
• Zest of 1 lemon
• 125 mL (1/2 cup) 35% cream
• 28 grams (2 tbsp) granulated sugar
• 1¼ tsp Knox gelatin powder
• 35 grams (1/4 cup) white chocolate, melted
• 6 pre-baked tart shells
• Optional: edible dried flowers, honey comb for decorating finished tarts
• 125 grams (1/2 block) Stirling Creamery Churn 84 salted butter, room temperature
• 94 grams (3/4 cup) icing sugar
• 50 grams (1/2 cup) ground almonds
• 1 large egg
• 208 (1⅔ cup) all-purpose flour
• Extra butter, melted, for greasing the pans

Directions

• Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but dont boil). When the milk is hot, remove from the stove and let infuse 1 hour.
• Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
• Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
• Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
• Pour the cooled panna cotta into the shells and refrigerate overnight to set.
• Cream the butter with the icing sugar and the ground almond.
• Add the egg and mix until smooth.
• Add the flour and mix until the flour is blended in but dont overmix.
• Pat the dough into a disk, wrap and refrigerate for at least 1 hour.
• Grease 4-inch removable bottom tart pans. Divide the disk of dough into 8 equal pieces and roll each piece into a ball.
• Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans, trimming the edges as needed. I only needed 6 tart shells for the panna cotta tarts, so I made cookies with the rest of the dough.
• Chill unbaked shells 1 hour.
• Preheat the oven to 350ºF. Dock pastry with a fork, top each with a square of parchment and fill with beans.
• Bake 15 minutes with the beans, then at least 10 minutes without or until the edges are golden brown.
• Let cool completely, then pop out of tart rings.