1 sheet sweet short-crust pastry
handful of rice
4 tbsp milk
100g block Whittaker’s Waikato Grown Aromatic
Oolong Tea dark chocolate, broken into pieces
1 free-range egg
finely ground black Zealong tea (optional)
icing sugar (optional)
Ingredients provided by:
Preheat oven to 150°C. Grease a 30cm diameter flan tin.
On a floured board, roll out pastry to a 1cm-thick circle. Place in prepared flan tin and cover with greaseproof baking paper. Add rice and blind bake for 10 minutes.
Remove baking paper and rice. Bake pastry for another 10 minutes. Remove from oven and leave to cool.
Pour milk and cream into a pot simmer Tip: rinse the pot with water first – a thin layer of water will help prevent the milk mixture from sticking when it comes to the boil.
Once milk mixture has come to the boil, add chocolate and whisk well, until melted. Allow to cool, then whisk in egg until mixture thickens.
Pour into pastry tart base. Bake for 15 minutes, until set. Remove from oven. To serve, finish with a dusting of finely ground Zealong black tea mixed with icing sugar (if using). Cut into slices and eat warm or at room temperature.