11 April 2019


  • 500g Apricots
  • 3 teaspoons Tea Tonic Chai Tea
  • 500ml Hot Water
  • 700ml Cream
  • 2 Whole Eggs
  • 6 Egg Yolks
  • 70g Sugar
  • 1 Vanilla Bean cut in half & de-seeded
  • 300 Short Pastry

To Make:

Brew the Chai tea leaves & water together & let stand for 3 minutes before pouring over the apricots & then soak overnight.

Roll pastry until 3mm thick & line a 26cm flan dish with a removable base. Make sure there are no holes in the pastry to avoid the custard leaking through.

Line the pastry with foil & pour some baking beads & blind bake at 20 ̊C for 20 minutes or until golden brown.

Remove from the oven & while still warm brush any holes with egg yolk as this will help seal holes.


To Make:

whisk egg yolks, whole eggs, sugar & vanilla bean together, pour in cream & mix well. Make sure you skim the bubbles off the top of the custard mix.

Arrange half the apricots around the tart & then pour the custard over the apricots. Make sure not to over fill as this will make the tart hard to remove from the base.

Place the remaining apricots around the top of the tart.

Carefully place tart in the oven & bake at 180oC for approximately 15-20 minutes until golden brown & the custard is set.

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