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.
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
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
Lemon and ginger macarons
Grated lemon zest
A little gold dust
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- 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.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- 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.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- 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.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
- Cool completely at room temperature.
- Lemon and ginger jam: in a pot put lemon “flesh”, lemon zest, ginger and sugar and heat until the sugar has dissolved.
- Cook over low-medium heat for 3-4 minutes until the mixture bubbles and thickens slightly.
- Pour the hot jam onto the baked crust and level it using a spatula.
- 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.
- Strain the cream over the chocolate, wait a minute, and beat until the ganache is smooth.
- Pour the ganache on top of the jam, and smooth the top.
- Cool completely in the refrigerator until set.
- Decorate with macarons, grated lemon peel and a little gold dust.
- 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.
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