Toast crust:
125 g plain flour
2 slices of well-toasted bread crusts, cooled and blitzed into fine crumbs
75 g rolled oats
1 egg
100 g butter, chilled and cubed
Sea salt flakes
Cold water – if required
Tart filling:
4 Yorkshire Tea Proper Strong tea bags
250 g caster sugar
200 g brown sugar
200 g butter
180mL of single cream
1 Tbs milk powder
1 tsp of vanilla extract
4 large egg yolks
Icing sugar for garnish
Preheat the oven to 180 C.
To make the pastry:
In a large bowl add the flour, oats, toast crumbs and a pinch of salt.
Add the cubed, cooled butter and using your fingertips, gently work the mixture until it resembles fine breadcrumbs. Crack in the egg and mix together to form a dough.
Add a little bit of cold water to bring the mixture together if required. Press into a disc, wrap in glad wrap and place in the fridge for at least 30 minutes.
Grease your loose bottom tart tin with butter or oil.
Remove the dough disc from the fridge and between 2 sheets of baking paper, roll the mixture out to the size of your tart tin. Press the pastry into the tin and use excess dough to fix up any holes. Prick the bottom of the tart shell with a fork, line the shell with one of the sheets of baking paper used for rolling out and then fill with baking beads and blind bake for 15 minutes.
Remove the tart shell from the oven and remove the paper and baking beads and return the tart shell to the oven for 5 more minutes. Remove from the oven and allow to cool.
Reduce the oven temperature to 170 C.
To make the filling:
Melt the butter in a saucepan with the cream and vanilla extract. Bring it to a simmer and then remove from the heat. Add the Yorkshire Tea Proper Strong teabags and allow them to brew for 3 minutes. Remove the teabags and allow the mixture to cool.
In a large bowl, combine the brown sugar, white sugar, and milk powder until combined. Add in the egg yolks and whisk until combined then pour in the tea, cream, vanilla and butter mixture and whisk until combined.
Pour the mixture into the prepared tart shell and bake in the oven for 40–45 minutes or until the edges start to firm up. The filling will bubble a little. Remove from the oven and allow to cool completely and set.
Once cooled, dust the tart with icing sugar and serve with a proper brew of Yorkshire Tea.
Credits: Yorkshire Tea
Photo Credits: Yorkshire Tea
