A great dessert or afternoon tea treat: it's not so hard, and it is delicious. It's good to do it in bits throughout your day so you are not waiting around for things to cool down. As we use home grown, free range eggs, you may need to add a fifth egg if you are using smaller, store-bought ones.
Brew some The Devotea Kali Chai (try our Star Spangled Chai instead if you are in the USA) to double strength - brew 500mls using 4 teaspoons of tea. Strain and add to a saucepan with the apricots and sugar. Bring to just boiling and turn off, Once it cools, blitz it and then add the beaten egg yolks. Cook over medium heat until it thickens, Add the butter just before turning it off if you wish for a creamier texture
To assemble, spoon the filling into the tart cases and pile some meringue on top. About 8 minutes in a medium oven will brown them nicely.
FOR A HEALTHIER OPTION: Skip the pastry, use half the sugar and some Splenda spoon-for-spoon and cook in ramekin or baking dish
- Pastry
- Kali Chai
- half a tin of pie apricots
- 4 tablespoons of corn flour / cornstarch
- ¾ cup of sugar
- 4 egg yolks
- (Optional) tablespoon of butter
Brew some The Devotea Kali Chai (try our Star Spangled Chai instead if you are in the USA) to double strength - brew 500mls using 4 teaspoons of tea. Strain and add to a saucepan with the apricots and sugar. Bring to just boiling and turn off, Once it cools, blitz it and then add the beaten egg yolks. Cook over medium heat until it thickens, Add the butter just before turning it off if you wish for a creamier texture
- 4 egg whites
- 3 tablespoons of sugar
- few drops of vanilla
To assemble, spoon the filling into the tart cases and pile some meringue on top. About 8 minutes in a medium oven will brown them nicely.
FOR A HEALTHIER OPTION: Skip the pastry, use half the sugar and some Splenda spoon-for-spoon and cook in ramekin or baking dish