Aqui, todo tipo de receita tem espaço!

Seductive Black Tea Tartlet: Caramelized Apricots and Citrus Touch

Name: Seductive Black Tea Tartlet: Caramelized Apricots and Citrus Touch
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: 8 servings
Cuisine: Brasileira
Ingredients: 150 g, cold and cubed Unsalted butter; 80 g Powdered sugar; 1 unit Egg yolks; 250 g All-purpose flour; 2 teaspoons High-quality black tea (loose leaf); 1 pinch Salt; 200 ml Fresh heavy cream (35% fat); 100 ml Whole milk; 3 units Egg yolks; 60 g Refined sugar; 1 tablespoon High-quality black tea (loose leaf); 1 teaspoon Vanilla extract; 8 units, medium, cut in half Fresh apricots; 15 g Unsalted butter; 2 tablespoons Brown sugar; 1 teaspoon Sicilian lemon juice; 2 tablespoons (for shine) Apricot jam; a gosto Chopped pistachios; a gosto Fresh mint leaves

An elegant dessert that celebrates the aromatic complexity of tea

Por

Equipe Receita Solta

Seductive Black Tea Tartlet: Caramelized Apricots and Citrus Touch

Prep Time45 min

Cook Time55 min

Servings8 servings

DifficultyMedium

Calories390 kcal

Resumo para quem tem pressa

"This refined tartlet combines a buttery pâte sablée base scented with black tea leaves, velvety cream, and a glossy caramelized apricot topping. A classic dessert with a balance between the bitterness of the tea and the sweetness of the fruit."

Discover how the infusion of black tea transforms a classic apricot tartlet into an unforgettable taste experience, perfect for any special occasion. The velvety sweetness of the apricot meets the earthy depth of the tea, creating a harmonious balance of flavors.

O Que Você Precisa Saber

- The hot infusion of noble black tea leaves in milk and cream transfers deep woody notes without excessive tannins. - The sablage technique with cold butter provides a crumbly, crispy texture that doesn't shrink when baked. - The gentle cooking of fresh apricots with butter and brown sugar preserves the shape of the halves with a lacquered shine.

Ingredients

150 g, cold and cubed Unsalted butter
80 g Powdered sugar
1 unit Egg yolks
250 g All-purpose flour
2 teaspoons High-quality black tea (loose leaf)
1 pinch Salt
200 ml Fresh heavy cream (35% fat)
100 ml Whole milk
3 units Egg yolks
60 g Refined sugar
1 tablespoon High-quality black tea (loose leaf)
1 teaspoon Vanilla extract
8 units, medium, cut in half Fresh apricots
15 g Unsalted butter
2 tablespoons Brown sugar
1 teaspoon Sicilian lemon juice
2 tablespoons (for shine) Apricot jam
a gosto Chopped pistachios
a gosto Fresh mint leaves

Instructions

For the Tea-Infused Pâte Sablée Dough: In a large bowl, mix the flour and salt. Add the cold butter in cubes and incorporate with your fingertips until you get a coarse farofa. The secret of this dough is the speed so as not to heat the butter.

Add the powdered sugar, black tea leaves, and egg yolk. Mix quickly until the dough comes together. Avoid over-kneading. Form a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Tea-Infused Cream: In a pan, heat the heavy cream and whole milk until almost boiling. Remove from heat and add 1 tablespoon of black tea. Let it infuse for 10 minutes, then strain, discarding the leaves.

In another bowl, beat the egg yolks with the granulated sugar until pale and fluffy. Add the vanilla extract. Slowly incorporate the warm tea cream into the egg yolks, stirring constantly to temper them and prevent them from cooking.

Assembly and Baking: Preheat oven to 180°C. Roll out the chilled dough on a lightly floured surface until it is about 3mm thick. Line a 24 cm diameter tartlet pan (with a removable bottom).

Trim the edges of the dough and prick the bottom with a fork. The professional technique is to line the dough with parchment paper and fill with ceramic weights or dried beans. Blind bake for 15 minutes.

Remove the parchment paper and weights. Pour the tea-infused cream into the pre-baked base. Place in the oven and bake for approximately 30-35 minutes, or until the custard is firm at the edges and slightly wobbly in the center. Let it cool completely in the pan.

For the Caramelized Apricots: In a small skillet, melt the butter with the brown sugar over medium heat. Add the fresh apricots cut in half and cook for 5-7 minutes, turning occasionally, until they are soft and slightly caramelized. Remove from heat and add the lemon juice.

Finishing: When the tartlet is cold, remove it from the mold. Arrange the caramelized apricots over the cream. Heat the apricot jam with a teaspoon of water and brush over the apricots to give shine.

Garnish with chopped pistachios and fresh mint leaves before serving. The final secret for an impeccable presentation is the uniform distribution of apricots and the subtle shine of the jam.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Seductive Black Tea Tartlet: Caramelized Apricots and Citrus Touch com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Do not boil the milk with the tea for too long; remove from heat and let it steep covered for 8 minutes before straining. - Prick the bottom of the dough with a fork and pre-bake with pie weights to prevent air bubbles from forming in the crust. - Brush the heated apricot jam over the already assembled fruit to create a shiny and appetizing protective barrier.

Variations

- Sprinkle toasted almond slivers over the edge of the pie to add crunch to the delicate slices. - Add Sicilian lemon zest directly into the sablée dough to enhance the citrus notes of the apricot topping. - Incorporate vanilla bean seeds into the egg yolk cream to accentuate the fragrant base of the tea infusion.

Substitutions

- Fresh apricots can be replaced by dried apricots rehydrated in warm water with lemon or firm fresh peaches. - Traditional black tea can be replaced with Earl Grey-style bergamot-flavored black tea. - The apricot jam for the finish can be swapped for apple jam or neutral pastry glaze.

How to Store

Keep the assembled tartlet under refrigeration in a cake carrier or proper box for up to 3 days. Remove from the refrigerator about 15 minutes before slicing so that the butter in the dough regains its ideal texture.

Can You Freeze It?

The baked pie crust (without the cream and without the fruit) can be frozen for up to 2 months if well wrapped. Do not freeze the assembled tartlet, as the egg yolk cream curdles and the fruit releases water.

What to Serve With

Serve with a cup of the same black tea used in the infusion, floral light-roast filtered coffee, or a chilled glass of late-harvest dessert wine.

Frequently Asked Questions

How to prevent the base of the sablée pastry from getting soggy with the cream?

Pre-bake the crust until completely golden and brush a thin layer of egg white in the last 3 minutes of the oven to waterproof the bottom before pouring the filling.

Can I use common store-bought black tea bags?

You can, but whole loose leaves of good quality provide a cleaner floral aroma without the astringent bitterness of the fine powder from commercial sachets.

What should I do if the fresh apricots are too sour?

Increase by one tablespoon of brown sugar during caramelization in the skillet and let it cook over very low heat until softened and the natural juices are released.