Make delicious custard tarts with loose leaf Tiger Purrr chai.

Tiger Purrr custard tart

INGREDIENTS

Pastry base
100g Tiger Purr butter, cut into 1 cm cubes
250g flour
100g icing sugar
Pinch of salt
2 large eggs
Custard mixture
100g Tiger Purr
9 eggs
100g castor sugar
300mls cream

METHOD

  1. Place flour on a work bench.
  2. Add the butter and work the flour and butter together until the butter is softened.
  3. Add the salt and sugar, continue to work ingredients together until you have a smooth paste.
  4. Wrap in plastic and refrigerate for 30 minutes.

CUSTARD MIXTURE

  1. Make a strong pot of Tiger Purrr chai using 2 tb of chai and 100mls of water.
  2. Allow to steep and cool completely, strain and reserve.
  3. Add eggs to a bowl and whisk in the sugar until dissolved and well blended.
  4. Add the Tiger Purrr, whisk to combine.
  5. Finally whisk in the cream.
  6. Place in fridge until required.
  7. Preheat oven to 200°C.
  8. Prepare a 22cm x 4cm deep flan ring with greased paper.
  9. Remove pastry from fridge, unwrap and place on a floured bench for 15 minutes.
  10. Roll out the pastry to approximately 5mm thick.
  11. Line the flan ring with pastry, allowing a little pastry to fall over the edge.
  12. Place in fridge to firm up for 30 minutes.
  13. Remove from fridge and crimp the edges.
  14. Line the interior of the flan ring with foil or paper and fill with baking beans or rice.
  15. Bake in the oven for 15 minutes.
  16. Remove from the oven then remove the foil.
  17. Allow to cool slightly then brush with egg wash to seal the pastry shell and return to the oven for 5 minutes.
  18. Remove the flan ring from the oven and reduce the temperature to 150°C.
  19. Place the flan ring on a baking tray and fill with the Tiger Purrr custard mixture.
  20. Carefully place the tart in the oven and bake for 50 minutes, checking for doneness from the 40 minute mark. You want the custard to be just set. Bake until you achieve required doneness.
  21. Remove from the oven and allow to cool completely on a cake rack before removing the tart from the ring and cutting into slices to serve.

Tiger Purrr Butter

INGREDIENTS

500g unsalted butter
2tb Tiger Purrr

METHOD 

1. Add butter and Tiger Purrr to a saucepan and set over low heat.
2. Slowly and Gently melt the butter.
3. Once the butter reaches 40C remove from the heat.
4. Allow the Tiger Purrr Chai to infuse with the butter for 20 minutes.
5.Strain chai from the butter into a container and refrigerate for later use.

    Tiger Purrr Chai Custard Tart