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Yorkshire Tea & Toast Tart

I made this in attempt to recreate the taste of a proper brew and buttery toast that I used to have with my porridge in the mornings back in England. This makes a delicious treat for afternoon tea or can even be served as a dessert with some fresh cream or ice cream. This is a really sweet dish and required a real strength of tea flavour without tasting stewed. The Proper Strong Yorkshire was the perfect tea to use to bring flavour to the sweet, sticky filling and really make you feel like you’re having a taste of breakfast at other parts of the day.


Makes: 1 large tart serving 12 for afternoon tea or 8 people for dessert

Takes: 90 minutes plus cooling time


Ingredients:


Toast Crust:

125g plain flour

2 slices of well toasted bread crusts, cooled and blitzed into fine crumbs

75g rolled oats

1 egg

100g butter, chilled and cubed

Sea salt flakes

Cold water – if required


Tart Filling:

4 Yorkshire Tea Strong tea bags

250g Caster sugar

200g brown sugar

200g butter

180ml of single cream

1tbsp milk powder

1tsp of vanilla extract

4 large egg yolks

Icing sugar for garnish


Method:


1. Preheat the oven to 180 degrees


2. 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 bring the mixture 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.


3. 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 and line it. 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 / uncooked rice or lentils and blind bake for 15 minutes.


4. Remove the tart shell from the oven and remove the paper and baking beads / uncooked rice or lentils and return the tart shell to the oven for 5 more minutes. Remove from the oven and allow to cool.


5. Reduce the oven temperature to 170 degrees Celsius.


6. Meanwhile, to make the filling, in a saucepan melt the butter with the cream and vanilla extract and heat until the mixture begins to simmer. Remove from the heat and add the teabags and allow them to brew for 3 minutes. Remove the teabags and discard them and allow the mixture to cool.


7. 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.


8. Pour the mixture into the prepared tart shell and bake in the oven for 40-45 minutes or until the top goldens. Remove from the oven and allow to cool completely and set.


9. Once cooled, dust the tart with icing sugar and serve with a proper brew of Yorkshire tea.

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