Description
These stunning tarts are filled with a smooth Earl Grey pastry cream and topped with vibrant blood orange segments and chopped pistachios—delicately floral, citrusy, and visually striking, perfect for elegant tea service or brunch.
Ingredients
Units
Scale
- 1 1/2 cups cake flour
- 1/4 cup cornstarch
- 5/8 cup unsalted butter
- 1/4 tsp fine sea salt
- 1 cup granulated sugar
- 4 large egg yolks
- 2 cups whole milk
- 3 single-serving Earl Grey tea bags
- 1/2 tsp pure vanilla extract
- 5 small blood oranges, peeled and segmented
- 1/3 cup roasted pistachios, chopped
- 1 pinch fine sea salt (for topping)
Instructions
- Combine cake flour, cornstarch, salt, and butter. Blend until crumbly. Press into tart pans and refrigerate for 20 minutes.
- Preheat oven to 350°F (175°C) and bake the tart shells for 15–18 minutes or until golden. Cool completely.
- In a saucepan, heat the milk until steaming (not boiling), then steep the tea bags for 10 minutes. Remove bags and discard.
- In a bowl, whisk egg yolks and sugar until pale. Gradually whisk in cornstarch. Slowly pour in warm tea-infused milk while whisking constantly.
- Return mixture to saucepan and cook over medium heat, stirring, until thickened. Remove from heat and stir in vanilla. Cool completely.
- Fill each cooled tart shell with Earl Grey pastry cream.
- Top with blood orange segments in a decorative pattern.
- Sprinkle with chopped pistachios and a pinch of sea salt. Chill until ready to serve.
Notes
- Ensure the pastry cream is fully cooled before assembling to avoid softening the tart shells.
- Use a fine mesh strainer if needed to achieve a smooth pastry cream texture.
- Blood oranges can be substituted with other citrus if out of season.
Nutrition
- Serving Size: 1 mini tart
- Calories: 310
- Sugar: 20g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
