London Fog Tart
After a week of testing and perfecting, I figured out how to put the lovely flavors of a London Fog in a tart! Sweet and satisfying, the variety of textures makes this a great teatime treat. To save time, you can make the pudding and shells a day ahead.
1 h 30 m 8Ingredients
- Tart Shell:
- 1 1/2 cup flour
- 6 1/2 tbsp powdered sugar
- 2 1/2 tbsp almond flour
- 7 tbsp butter (cubed and softened)
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 large egg (room temperature)
- 1 tsp ground black tea tea (optional)
- 1 recipe tea infused pudding (with earl grey lavender)
- Meringue:
- 3/4 cup sugar
- 2 tbsp cornstarch
- 4 large egg whites
- 3/4 tsp vanilla
- 1/8 tsp salt
Directions
Tart Shell:
Whisk the dry ingredients together, then rub in the butter so it resembles breadcrumbs. Mix in the egg to form dough. Form into a disk, wrap, and refrigerate for 30 min. Fit onto either a large tart tin or several small tart rings. Chill for another 30 min, then line with foil and fill with baking beans or rice. Bake at 390 degrees for 15 minutes, then remove the foil and bake another 10 minutes. Let cool.
Meringue:
Beat egg whites, vanilla, and salt until soft peaks form. At medium speed, slowly add sugar mix. Switch to high and beat until glossy, stiff peaks have formed. (excess can be piped into rounds and baked for 1 hour at 225 degrees, then turn off the heat and leave them in the oven for another hour to make cookies)
Assembly:
Fill the tart shells with some pudding, then pipe meringue onto it in small peaks. Refrigerate until ready to serve.
