Earl Grey tea milk tart or London Fog

• Produce

  • 4 tbsp Loose leaf earl grey tea, good quality

• Refrigerated

  • 4 Eggs, free range

• Baking & Spices

  • 1 Filling
  • 4 heaped tbsp Flour
  • 1 pinch Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract
  • 2 Vanilla pods

• Bread & Baked Goods

  • 1 200g packet Tennis biscuits

• Dairy

  • 125 g Butter, salted
  • 125 g Butter
  • 1 Litre full cream milk

• Other

  • Base

Found on drizzleanddip.com

Ingredients

• Base
• 200g packet tennis biscuits
• 125gms salted butter, melted
• Filling
• 1 litre full cream milk divided (plus a little extra to top up)
• 4 Tbsp good quality loose leaf Earl Grey Tea
• 125gm butter
• 1 cup sugar
• 4 heaped tablespoons flour
• pinch salt
• 4 free-range eggs separated
• 2 vanilla pods
• 1 tsp vanilla extract

Directions

• Grind the biscuits in a food processor to a very fine crumb and add the melted butter. Mix until well combined and you have an almost paste like texture. Line the base of a 25 – 26cm cake or pie dish with and press around with a spoon to flatten and compress. If you are using a spring form cake tin, line the bottom and sides with baking paper before adding the biscuit mix. Set aside in the fridge while you make the filling. Pre heat the oven to 220C Pour 3 cups / 750 ml of the milk into a heavy based medium side pot with high sides and heat to just below boiling point. Add the tea, turn off the heat and allow the milk and leaves to infuse for about 4 – 5 minutes. Strain and then measure 3 cups of the milk back into the pot ensure you top up any lost milk with additional fresh milk. Scrape the seeds from the pods and add them along with the pods and the butter to the milk and bring this back to a boil. Stirring constantly. Using an electric mixer beat the eggs white until stiff, then remove and set aside. In the same bowl add the remaining 1 cup / 250ml milk, egg yolks, vanilla extract, salt, sugar and flour and beat briefly until combined. Once the milk has boiled, strain this mixture through a sieve into the egg / flour mix and give it a good mix. Pour all of this back into the pot and set over a low – medium heat and sir constantly with a whisk until it thickens. This will take about 5 minutes. Your mixture should be that of thick custard and it should start feeling quite stiff to whisk. Mix in the beaten eggs whites until well combined (if necessary do this in the bigger bowl you used earlier and pour this into the prepared pie dish. Sprinkle cinnamon on the top (optional) If you are using a wider and bigger pied dish then follow Bianca’s baking instructions of 20 minutes – but if you are using a higher cake tin, I would suggest baking for 40 minutes as I did. The mixture will be quite wobbly when it comes out the oven but will set as it cools. Loosely cover the tart with tin foil to prevent over baking.