If you like Indian Chai tea – you’re going to love this white chocolate 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-Spiced White Chocolate Pie
For the crust:
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1/2 cup) cold butter cut into cubes
- 40 grams (1/3 cup) 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 (1/2 cup) sugar
White chocolate and Chai ganache:
- 120 ml. (1/2 cup) 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
- 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 pie 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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