The Thai Tea White Chocolate Tart Recipe Since Thai tea is often mixed with sweetened condensed milk to achieve its distinctive flavor and color, it makes sense to pair Thai tea with white chocolate here. The strong tea cuts through the sweetness of the chocolate for a light, balanced ganache filling.
Makes one 10-inch tart, about 12 servings
Lime Tart Pastry:
1⁄2 cup plus 1 tablespoon (43⁄8 ounces/125 grams) unsalted butter, at room temperature
2 teaspoons grated lime zest
3⁄4 cup (3 ounces/85 grams) confectioners’ sugar
1⁄4 teaspoon salt
1 large egg
1⁄2 teaspoon vanilla extract
1 2⁄3 cups (87⁄8 ounces/250 grams) all-purpose flour, plus more for rolling
Thai Tea White Chocolate Ganache:
15 ounces (450 grams) white chocolate, finely chopped
1⁄4 cup (2 ounces/56 grams) unsalted butter, at room temperature
1⁄4 cup (3⁄4 ounce/20 grams) loose Thai tea leaves
2⁄3 cup (51⁄2 ounces/156 grams) heavy whipping cream
2 tablespoons corn syrup
1⁄4 teaspoon salt
1 teaspoon orange blossom water, optional
1. To make the tart dough: Put the butter, lime zest, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until the mixture resembles cornmeal, about 30 seconds. With the machine running, add the egg and vanilla and mix until incorporated. Scrape down the sides and bottom of the bowl.
2. Turn the speed to medium-low and slowly add the flour, about one-third at a time, mixing just until the dough comes together. Form the dough into 2 balls, press into 1-inch-thick disks, and wrap tightly in plastic wrap. Chill until firm, at least 1 hour. You will use one disk of dough for this recipe and reserve the other for another use. The dough will keep for up to 2 days in the refrigerator and up to 1 month, well wrapped, in the freezer. If frozen, thaw in the refrigerator before use.
3. Preheat the oven to 350°F.
4. Lightly flour a work surface and a rolling pin. Roll the dough to a 1⁄8-inch thickness, rotating the circle a quarter turn with each roll. Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 10-inch tart pan with a removable bottom or a 10-inch tart ring set on a parchment paper–lined baking sheet and press it up against the sides. Trim off any excess.
5. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the pie weights and parchment paper and bake until the dough is golden and dry to the touch, about 5 minutes more. Cool completely on a rack.
6. To make the ganache: Put the chocolate and butter in a large mixing bowl. Put the tea leaves, cream, corn syrup, and salt in a small saucepan, set over medium-high heat, and warm, stirring constantly, until bubbles form around the edges, about 5 minutes.
7. Strain the tea mixture through a fine-mesh sieve lined with cheesecloth onto the chocolate. Squeeze the tea leaves in the cheesecloth to extract as much liquid as possible. Gently
8. stir the chocolate-tea mixture until the chocolate is completely melted, then stir in the orange blossom water, if using. Immediately pour the mixture into the cooled tart shell and let it set completely at room temperature before serving.
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| Thai Tea White Chocolate Tart |
