Chocolate chai Bakewell tart
A twist on my favorite treat from the local tea house. The hardest part is preparing the crust, but afterwards gets super easy
2 h 10Ingredients
- 1/2 cup chocolate chai butter (1 cup cream infused with 3 tbsp tea leaves, then shaken with a pinch of salt in a mason jar and washed off)
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 1/4 cup almond flour
- 1/2 cup jam
- 2 eggs
- 1 pie crust
Directions
Start by preparing the butter and pie crust. Roll the crust out to fill a 9 inch pie plate. Line with tinfoil and fill with baking weights or beans, then bake 20 minutes at 350. Remove the foil and beans, then bake another 7.
Make the filling by creaming together butter and sugar, then adding eggs and vanilla, then almond flour. Spread the jam evenly on the bottom of the tart crust, heating the jam if necessary to make it easier. Then spread the filling on, careful not to disturb the jam. Bake for 35 minutes, and let cool completely before removing from the pan.
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