Tea Haus Chai in the Sky Chocolate Tarts
48 mini tart shells, baked (recipe follows)
1 cup (250 mL) 35% cream
1 cinnamon stick
4 Tablespoons (60 mL) Tea Haus black Chai tea (dry)
400 g milk chocolate bars, broken into chunks
1/2 cup (125 mL) dried Ontario cranberries, or dried blueberries or a combination of both
1/2 cup (125 mL) raisins
1/2 cup (125 mL) toasted chopped almonds or pecans or other nut of your choice
1 Tablespoons (15 mL) chopped candied ginger (optional)
1/2 cup (125 mL) sweetened shredded coconut, toasted
1. Pour cream into a saucepan with the cinnamon stick, bring to a simmer, remove from heat, add dry tea and stir. Let steep for five minutes. Pour cream through a fine mesh sieve, reserving flavoured cream, and squishing tea leaves to get all the flavour out.
2. In the top of a double boiler, melt the chocolate bars with the flavoured cream. When chocolate has melted, stir in the dried fruit, nuts, and candied ginger (if using).
3. Scrape mixture into prepared tart shells. Sprinkle with toasted coconut. Chill if you are in a hurry, let sit at room temperature for a couple of hours to set if you are not. These are best served at room temperature.
4. Makes 48 tarts.
Sweet Pastry Tart Shells
2 1/2 cups (625 mL) all purpose unbleached flour
1 teaspoon (5 mL) sugar
1 cup (250 mL) butter, cut into cubes
1/4 cup (60 mL) cold water
1. Add flour and sugar to food processor. Pulse. Add butter and pulse until mixture is crumbly. With motor running, add the water all at once and process until mixture comes together into a ball. You can refrigerate the pastry at this point to prevent shrinkage.
2. Heat oven to 400 ° F.
3. Divide dough into 48 small balls. Press into mini muffin tins.
4. Bake in hot oven until golden brown, about 20-25 minutes.