(110 g) unsalted butter, sliced into tablespoons, room temperature
(50 g) granulated sugar
(1 g) fine sea salt
pure vanilla extract
large egg yolk
(190 g) unsifted cake flour
Earl Grey Pastry Cream:
(240 ml) whole milk
single serving earl grey tea bags, or 6 grams loose earl grey tea
(150 g) granulated sugar
(28 g) cornstarch
large egg yolks
(28 g) unsalted butter
pinch of fine sea salt
small blood oranges, segmented
shelled roasted pistachios, roughly chopped
In the bowl of a
stand mixer fitted with a paddle attachment, cream together butter,
sugar, salt, and vanilla on medium speed. Mix until smooth. Scrape down
the sides of the bowl as needed to ensure thorough mixing. Add
the yolk and continue to mix on medium speed until incorporated. Add
all the flour and mix on low speed until the dough is crumbly, about
Dump mixture onto
a clean work surface and press contents together until it forms a
cohesive dough. Press dough into a rectangle about 1/2-inch thick. Wrap
tightly in plastic wrap and let chill in the fridge for at least 30
minutes up to overnight.
Preheat oven to
400 degrees F. Place chilled dough on a lightly floured work surface.
Divide dough into 6 parts. Working with once piece at a time, roll dough
out into an even layer about 1/4-inch thick and about 1/2-inch larger
than the 5-inch tart pan. Gently lift dough and position it over the
tart pan. Using your fingertips, gently press dough against the sides
and bottom of the pan. Use a knife or mini offset spatula to trim the
overhang over the edge of the pan. Repeat with remaining pieces. If the
dough happens to tear, simply repair the tear by pressing additional
dough into the hole.
Use a fork to
dock holes on the bottom of the dough. Bake tart shells in preheated
oven for 15-20 minutes until the dough is golden brown throughout. Let
the crust cool in pan for 5 minutes before unmolding. Allow crusts to
cool to room temperature on wire rack.
Earl Grey Pastry Cream:
Pour milk into a
large heavy bottomed sauce pot. Bring to a simmer and remove from heat.
Add tea and cover pot. Allow tea to steep for 30 minutes. Strain and
discard tea bags/leaves.
Line a half-sheet baking pan with plastic wrap, making sure the sides of the pan are covered. Set aside.
flavored milk over medium-high heat and bring to a boil. Meanwhile, in a
large bowl, whisk together sugar, cornstarch, and egg yolks.
Once milk is
almost at a boil lower heat, slowly add milk to egg mixture about 1/4
cup at a time. Whisk as you add milk to distribute the heat. Continue to
add milk until there are only a couple tablespoons of milk left in the
sauce pot. Pour all the egg-milk mixture back into the sauce pot.
medium-heat. Using a spatula, constantly whisk the mixture until the
custard has thickened. Be sure to scrape the bottom of the pot often to
ensure it does it burn. Allow mixture to bubble and boil for 15 seconds
to cook out cornstarch. Remove from heat and add butter. Stir until
Pour the hot
pastry cream into the prepared plastic wrap sheet pan. Spread evenly.
Place plastic wrap directly over pastry cream and freeze for 10-15
minutes until the pastry cream has cooled to room temperature. Remove
from freezer and transfer pastry cream to an airtight container. Cover
with plastic wrap, allowing plastic wrap make contact with pastry cream.
This will prevent a skin from forming. Keep chilled in the fridge until
ready to use
- Refresh chilled pastry cream by giving it a good whisk. Scoop about 1/3 cup of pastry cream into each tart shell. Spread into an even layer. Arrange orange segments over pastry cream. Sprinkle crushed pistachios over oranges. Serve immediately.