Traditional British textures combine with Indian aromatics to delicious effect in this multi-layered tart. Crumbly pastry, bitter orange chocolate, a moist vanilla chai-spiced frangipane and a crisp, billowy cardamom meringue topping- a culture clash of the tastiest type.
For the pastry:
125g plain flour
55g butter, chilled and cubed
pinch of sea salt
2-3 tbsps water, ice cold
For the orange chocolate layer:
100g dark chocolate (70% cocoa solids)
1tbsp orange marmalade (smooth)
pinch of sea salt
For the spiced frangipane:
125g golden caster sugar
125g ground almonds
contents of 1 The London Tea Company Vanilla Chai teabag
For the meringue:
2 egg whites
1/2 tsp ground cardamom
Preheat the oven to 220C and lightly grease a deep 8″ pie dish.
In a bowl, mix the salt with the flour and add the butter cubes. Rub the fat into the flour until it resembles fine breadcrumbs. Using the tip of a knife, stir in just enough water to bring the pastry together. Gather into a ball, wrap in clingfilm and chill for 30 minutes.
Roll out the chilled pastry to the thickness of a pound coin and use to line the prepared pie dish. Prick the pastry base with a fork, then cover with a piece of greaseproof paper and fill the base with baking beans (or rice or dried lentils).
Bake for 10 minutes, remove the greaseproof paper and baking beans, and cook a further 5 minutes until golden. Remove from the oven and reduce the temperature to 180C.
Melt together the chocolate and marmalade, then stir in the salt. Spread the mixture over the base of the pre-baked case and allow to cool.
Meanwhile, in a processor, blitz together the frangipane ingredients until pale, smooth and creamy. Spread the thick mixture evenly over the cooled chocolate base. Return to the oven and bake 15-20 minutes until just set.
Whilst it cooks, in a scrupulously clean bowl, whisk the egg whites to soft peaks. Gradually add the sugar mixed with the ground cardamom, continuing to whisk until glossy, thick and stiff. Spread the meringue roughly over the tart.
Return to the oven for 10-15 minutes until the meringue is crisp with golden peaks. Allow to cool for at least 20 minutes before serving.
By Zoe Perrett