This milk tea tart is inspired by my favorite bottled tea that I always get when I go to Japan. I don’t know how to replicate the flavor, but it still tastes amazing! This tart has a delicious honey-sweetened shortbread crust and thick, jiggly filling. The texture of the filling is slightly different because I didn’t use any eggs/egg yolks. I adore custard fillings but I didn’t want the egg flavor to interfere with the tea flavor in this tart. Ever since I can remember, I never enjoyed drinking Earl Grey tea. It just never tasted right to me. But the flavor in THIS tart is absolutely delicious! I feel like Earl Grey was meant to be in desserts (hehe). The first time I used it in a dessert was for macaron filling. I was skeptical, but my whole family and I LOVED it! So I decided Earl Grey (paired with black tea since it is so strong) would be perfect for this recipe. This tart may not sound very appealing compared to other recipes like Brownies, Oreo Cream Cheese Bars, and Cake, but I promise it is SUPER delicious and you won’t regret making it!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Link to my favorite organic, flavorless coconut oil is here.
The brand of almond flour I use is linked here but I usually get it from Costco.
Gluten and Egg Free Milk Tea Tart
Ingredients
- 2 ½ cups whole milk
- 1 tsp Earl Grey tea leaves I used the leaves from a tea bag
- 1 ½ tsps (packed) black tea leaves of choice preferably a high-quality loose leaf tea
- 1 tbsp unflavored gelatin I used Vital Proteins Beef Gelatin
- ½ cup sugar
- ¼ tsp salt
- 1 tsp vanilla
Crust:
- ¾ cup (84 grams) almond flour
- ¾ cup (111 grams) gluten-free baking flour I used Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ¼ tsp salt
- ¼ cup unsalted butter or coconut oil
- 3 tbsps honey
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees F (177 C).
For the crust:
- In a medium-sized bowl, whisk the almond flour, GF flour, and salt together. In a separate glass bowl, melt the butter in the microwave. Add the honey and vanilla and whisk until combined. Add the dry mixture to the wet one and mix until a dough forms.
- Press the dough into a tart pan to create a thin even crust. Using a fork, prick all over the bottom of the crust. Bake for 10-15 minutes or until toasty brown.
For the filling:
- In a bowl, whisk 1 ¼ cups of milk with the gelatin and vanilla. In a small saucepan, over the stove, bring the sugar, tea leaves, salt, and the remaining 1 ¼ cups of milk to a boil, over the stove. Turn the heat down a little and let it bubble for about 5 minutes until the tea is brewed (keep in mind that it will always be a very light and milky color). Turn off the heat and remove the pan from the stove. Pour in the milk, gelatin, and vanilla mixture and whisk for about a minute or two. Pour the mixture through a very fine mesh sieve (it's totally fine and safe if some small tea leaves get through the sieve), and into the former milk/gelatin bowl. Set this in the fridge for about 30-45 minutes until partially set.
- Using a hand mixer, beat the filling until smooth. Spoon and spread the filling into the tart crust. If you would like to, garnish the tart with some tea leaves or anything you like. Serve immediately or store in the fridge for up to 1 week and enjoy!
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