I love making desserts that aren’t traditional and pairing Asian flavours with Western desserts. I really wanted to try infusing tea flavours into a Portuguese Egg Tart and couldn’t find any recipes on how to do it. So I had to think on how I would normally infuse a milk mixture with tea. Found a nice Portuguese Egg Tart recipe from Not Quite Nigella that I tweaked a bit with the addition of the jasmine tea. The end result was quite good, the Jasmine Tea flavour is subtle yet distinct as Jasmine Tea can be quite intense and overpowering but here it worked really well actually!
Jasmine Tea Portuguese Egg Tarts (adapted from Not Quite Nigella)
Makes: 12 Tarts
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Passive Time: 2-3 hours
2 Egg Yolks
100g Caster Sugar
2 tbsp Cornflour
400ml Full Cream Milk
1 tsp Vanilla Extract
1 Sheet Ready Rolled Puff Pastry (300g)
1 tsp Jasmine Tea Leaves
20ml Hot/Boiling Water
1. In a heatproof cup or bowl, pour in the hot/boiling water and then add in the jasmine tea leaves to steep for around 10 minutes.
2. Combine the milk and jasmine mixture in a saucespan and heat over medium heat and bring to the boil. Turn off the heat, cover the saucespan and allow the mixture to cool and steep further for around 20 minutes.
3. Place the eggs, egg yolks, sugar and sifted cornflour into a medium sized bowl and whisk together until smooth.
4. Strain the jasmine milk mixture and using a spoon to press against the tea leaves to extract more flavour from the leaves.
5. Gradually add in the milk mixture to the egg mixture and whisk until smooth.
6. Pour the mixture in a saucespan and cook over medium heat, stirring occasionally so that the the bottom of the mixture doesn’t overcook, until the mixture thickens and comes to the boil. Do not over stir as that can cause the custard to split. Remove from the heat.
7. Add in the vanilla extract and stir until combined. Transfer the mixture to a bowl and cover the surface of the custard with cling wrap as a skin will form if this is not done. Leave to cool.
8. Grease a 12-hole 80ml muffin tray and preheat the oven to 200°C.
9. Cut the pastry sheet in half, and the place one half of the sheet on top of the other and set aside for 5 minutes.
10. Roll the pastry tightly from the short end and then cut into 12 equal pieces.
11. Lightly flour the surface and roll out each until each is 10cm in diameter and then place the pastry sheets into the greased muffin tray.
12. Remove the cling wrap from the cooled custard and spoon the mixture into the pastry tarts.
13. Place the muffin tray into the oven for around 20 to 25 minutes or until the pastry and custard are golden. Leave the tarts in the tray for 5 minutes before transferring to a wire rack to cool completely.
I came across Gordon Ramsay’s way of cooking scrambled eggs and after doing it once. I simply can’t go back to the old way of cooking scrambled eggs. These are “wetter” but retains the egginess of it all, plus has the slight richness of the butter and cream. It’s also very quick to cook, it just requires a bit more hands on cooking.
Scrambled Eggs (Gordon Ramsay Style)
Preparation Time: 5 mins
Cooking Time: 5 mins
3 tbsp unsalted butter
2 tbsp crème fraîche (or thickened cream)
3 chives, chopped (roughly 1 1/2 tbsp)
ground sea salt
ground black pepper
1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.
2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche).
The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).
4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.
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