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Chai Pie

If you like Indian Chai tea – you’re going to love this pie! On a golden buttery crust lays a thin layer of homemade lemon-ginger jam, topped with creamy white chocolate and Chai spices ganache. All decorated with lemon and ginger macarons and some edible gold dust.

Chai Pie

Photo: Natalie Levin



Chai Pie

22-24 cm round pie pan or baking ring

For the crust:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)

Lemon and ginger jam:
120 grams lemon “flesh”
zest of a lemon
2 grams grated fresh ginger
100 grams sugar

White chocolate and Chai ganache:
120 ml. heavy cream
3 cloves
1 cm fresh ginger root
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 bag earl grey tea
Pinch of nutmeg
some ground black pepper
300 grams white chocolate, chopped

Decoration:
Lemon and ginger macarons
Grated lemon zest
A little gold dust

Chai Pie

Photo: Natalie Levin

Preparation:

  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-14 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
  11. Cool completely at room temperature.
  12. Lemon and ginger jam: in a pot put lemon “flesh”, lemon zest, ginger and sugar and heat until the sugar has dissolved.
  13. Cook over low-medium heat for 3-4 minutes until the mixture bubbles and thickens slightly.
  14. Pour the hot jam onto the baked crust and level it using a spatula.
  15. White chocolate and chai ganache: in a small pot put cream, cloves, ginger, cinnamon, cardamom, Earl Grey, nutmeg and black pepper and heat until simmering point.
  16. Strain the cream over the chocolate, wait a minute, and beat until the ganache is smooth.
  17. Pour the ganache on top of the jam, and smooth the top.
  18. Cool completely in the refrigerator until set.
  19. Decorate with macarons, grated lemon peel and a little gold dust.

Notes:

  • It is possible to omit and add spices according to personal taste.
  • Keep the tart in a closed container in the refrigerator for up to 5 days. Serve at room temperature.
  • Lemon “flesh” is made by peeling (including thin white skin) and then removing segments using a sharp knife.
  • Gold dust can be achieved baking specialty stores for products and materials.
Chai Pie

Photo: Natalie Levin

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