{"id":14920,"date":"2017-01-03T06:09:51","date_gmt":"2017-01-03T04:09:51","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=14920\/"},"modified":"2022-01-13T17:54:40","modified_gmt":"2022-01-13T15:54:40","slug":"chai-spiced-white-chocolate-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chai-spiced-white-chocolate-pie\/","title":{"rendered":"Chai-Spiced White Chocolate Pie"},"content":{"rendered":"

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.<\/p>\n

\"Chai-Spiced

Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

Chai-Spiced White Chocolate Pie<\/h2>\n

\n

\n\t\t\t<\/div>\n
\n

For the crust:<\/h4>\n
    \n
  • 150 grams (1 cup + 1 tbsp.) all-purpose flour<\/li>\n
  • 100 grams (1\/2 cup) cold butter (cut into cubes)<\/li>\n
  • 40 grams (1\/3 cup) icing sugar<\/li>\n
  • Pinch of salt<\/li>\n
  • 1 tsp. vanilla extract<\/li>\n
  • 1 egg yolk<\/li>\n
  • 1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n

    Lemon and ginger jam:<\/h4>\n
      \n
    • 120 grams lemon “flesh”<\/li>\n
    • zest of a lemon<\/li>\n
    • 2 grams grated fresh ginger<\/li>\n
    • 100 grams (1\/2 cup) sugar<\/li>\n<\/ul>\n

      White chocolate and Chai ganache:<\/h4>\n
        \n
      • 120 ml. (1\/2 cup) heavy cream<\/li>\n
      • 3 cloves<\/li>\n
      • 1 cm fresh ginger root<\/li>\n
      • 1\/2 tsp. ground cinnamon<\/li>\n
      • 1\/4 tsp. ground cardamom<\/li>\n
      • 1 bag earl grey tea<\/li>\n
      • Pinch of nutmeg<\/li>\n
      • some ground black pepper<\/li>\n
      • 300 grams white chocolate (chopped)<\/li>\n<\/ul>\n

        Decoration:<\/h4>\n
          \n
        • Lemon and ginger macarons<\/li>\n
        • Grated lemon zest<\/li>\n
        • A little gold dust<\/li>\n<\/ul><\/div>\n
          \n
            \n
          1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n
          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.<\/li>\n
          3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n
          4. Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n
          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.<\/li>\n
          6. Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n
          7. Preheat oven to 170c degrees.<\/li>\n
          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.<\/li>\n
          9. Bake for about 12-14 minutes.<\/li>\n
          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.<\/li>\n
          11. Cool completely at room temperature.<\/li>\n
          12. Lemon and ginger jam: in a pot put lemon “flesh”, lemon zest, ginger and sugar and heat until the sugar has dissolved.<\/li>\n
          13. Cook over low-medium heat for 3-4 minutes until the mixture bubbles and thickens slightly.<\/li>\n
          14. Pour the hot jam onto the baked crust and level it using a spatula.<\/li>\n
          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.<\/li>\n
          16. Strain the cream over the chocolate, wait a minute, and beat until the ganache is smooth.<\/li>\n
          17. Pour the ganache on top of the jam, and smooth the top.<\/li>\n
          18. Cool completely in the refrigerator until set.<\/li>\n
          19. Decorate with macarons, grated lemon peel and a little gold dust.<\/li>\n<\/ol><\/div>\n
            \n
              \n
            • It is possible to omit and add spices according to personal taste.<\/li>\n
            • Keep the pie in a closed container in the refrigerator for up to 5 days. Serve at room temperature.<\/li>\n
            • Lemon “flesh” is made by peeling (including thin white skin) and then removing segments using a sharp knife.<\/li>\n
            • Gold dust can be achieved baking specialty stores for products and materials.<\/li>\n<\/ul><\/div>\n
              \n\t\t\t<\/div>\n<\/div>\n

              <\/p>\n

              \"Chai-Spiced

              Photo: Natalie Levin<\/p><\/div>\n

              \"Chai-Spiced

              Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

              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 […]<\/p>\n","protected":false},"author":2,"featured_media":39503,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1577],"tags":[1846,2846,1841,1636,2851,1634],"yoast_head":"\nChai-Spiced White Chocolate Pie | Lil' Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/chai-spiced-white-chocolate-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chai-Spiced White Chocolate Pie | Lil' Cookie\" \/>\n<meta property=\"og:description\" content=\"If you like Indian Chai tea – you’re going to love this white chocolate pie! 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