TEMPTING TEA-FLAVOURED treats
Enhance these favourite recipes with trendy tea flavour for tasty results! s!
RHUBARB & ROSE TEA PIES MAKESM 4 PREP 45 MINS + FREEZING COOKC 1 ¼ HOURS
PreheatP oven to 180°C. In a food processor, pulsep 2 cups plain flour, ¾ cup almond meal,m ¼ cup each custard powder and casterc sugar, 1 tsp baking powder and ½ tsp finefi sea salt. Add 250g chilled, chopped unsaltedu butter, pulse until it resembles fine crumbs. Add 1 egg and 2 tbsp chilled water, processing until pastry just comes together. Shape into a disc, wrap in plastic wrap and chill 30 mins. ROASTED RHUBARB Toss 2 bunches chopped rhubarb and ½ cup caster sugar in a flameproof roasting pan. Roast 25 mins. Steep 3 rose-and-vanilla tea bags in ½ cup boiling water 10 mins. Discard tea bags. Add tea to rhubarb and simmer 5 mins until it thickens. Cool. Cut pastry into quarters. Line 4 x 11cm round pie pans with trimming. Cool. Freeze 10 mins. Re-roll scraps and freeze 10 mins. Reduce oven to 160°C. Spoon cold filling into pies. Brush pastry rim with beaten egg. Cut extra pastry into strips and top pies with lattice patterns. Trim edges and press with a fork to seal. Brush with extra beaten egg and sprinkle with 2 tbsp demerara sugar. Bake pies 45 mins on an oven tray on lowest oven shelf. Cover with foil if over-browning. Cool 5 mins before transferring to a wire rack to cool completely. Carefully lift pies from pan. Serve with whipped cream.
WHITE CHOCOLATE & MATCHA CHEESECAKE SERVES 10 PREP 30 MINS + CHILLING
Grease and line base and sides of a 20cm springform pan. In a food processor, pulse 250g butternut snap biscuits to fine crumbs. Add 90g melted butter and 2 tsp ground ginger and mix well. Press firmly over base of pan. Freeze 10 mins. In a medium bowl using an electric mixer, beat 250g softened cream cheese until smooth. Beat in 300ml thickened cream, whipped to soft peaks, 1 tbsp lemon juice, 1 tsp vanilla bean paste and 1 tsp matcha powder until smooth. Sprinkle 2 tsp gelatine over ¼ cup justboiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add 200g melted white chocolate, beating to combine. Pour cream-cheese mixture into pan, reserving
⅓ cup. Whisk extra 1 tsp matcha powder into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife. Chill, covered, 4 hours or overnight. Serve dusted with extra matcha powder.
EARL GREY TEA & RASPBERRY JAM DOUGHNUTS MAKES 12 PREP 45 MINS + PROVING COOK 5 MINS
In a bowl, combine 7g sachet dried yeast, ¼ cup warm milk and set aside 10 mins until foaming. In a jug, combine ½ cup warm milk, 1 egg and 40g melted, cooled butter, and add to yeast mixture. In a medium bowl of an electric mixer fitted with a dough hook, combine 2 cups bread flour, ¼ cup caster sugar and ¼ tsp fine sea salt. On low speed, gradually add milk mixture and mix 5 mins until dough is wet and sticky. Transfer to a large oiled bowl, cover and set aside in a warm place 1 hour. EARL GREY SUGAR Cut 2 earl-grey tea bags open and finely chop tea leaves. In a bowl, combine ¾ cup caster sugar and chopped tea leaves. Turn dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 6cm cutter. Place 2cm apart on trays lined with baking paper. Cover and set aside in a warm place 30 mins. In a large saucepan, heat enough vegetable oil to deep-fry until the dough sizzles when added (180°C). Working in 3 batches, deep-fry doughnuts 30-40 seconds each side until puffed and golden. Drain on paper towel. On a lined tray, toss doughnuts in earl-grey sugar. Spoon 375g jar raspberry jam into a piping bag fitted with a small plain tip. Make a slit in each doughnut and pipe in 1 tbsp jam to serve.