Makes one tart – 8-10 servings
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 3/4 cups milk
- 1 egg
- 2 egg yolks
- 2 chai tea bags
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Ground cinnamon, as needed
- Sweetened whipped cream, for topping
- In a medium bowl, combine 1/4 cup of the sugar with the cornstarch and whisk until free of lumps. Add 1/4 cup of the milk, the egg, and the egg yolks and whisk to combine. Set aside.
- In a medium saucepan, combine the remaining 1 1/2 cups milk with the remaining sugar. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Remove the pan from the heat, add the tea bags, and let steep for 5 minutes. Remove and discard the tea bags.
- Gradually add one-third of the hot milk mixture to the egg mixture, whisking continuously, to temper the eggs. Return the tempered egg mixture to the remaining milk mixture in the saucepan and cook, stirring continuously, until it reaches a boil. Continue to cook the filling, stirring continuously, for 2 minutes more. Remove the pan from the heat and stir in the butter and vanilla until smooth and creamy.
- Transfer the filling to the prepared crust. Smooth and level the filling with an offset spatula. Press a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let the filling cool, then refrigerate the tart until set, 1 to 2 hours.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup confectioners’ sugar, sifted
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. With the mixer on low speed, cream together the butter and sugar until well combined, 4 to 5 minutes. Raise the mixer speed to medium and mix, scraping down the sides of the bowl as necessary, until the mixture is well combined and light in color, about 5 minutes.
- In a small bowl, whisk together the egg and vanilla. With the mixer on medium speed, gradually add the egg mixture to the butter mixture and mix, scraping down the sides of the bowl as necessary, until the mixture is smooth and well blended, 3 to 4 minutes.
- Turn off the mixer and add the flour, cornstarch, and salt all at once. Pulse the mixer until the dry ingredients are moistened and then mix on low speed for 1 minute, or until just combined. Do not over mix.
- Turn the dough out onto a lightly floured work surface. Shape the dough into a 5- to 6-inch disc and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably overnight, until firm.
- Preheat the oven to 400°F. Line the docked, chilled crust with lightly oiled or sprayed parchment and fill with weights. Partially blind bake the crust until it is a matte, pale golden color, 15 to 20 minutes.
- Lower the oven temperature to 350°F. Remove the weights and parchment and bake until lightly browned, about 10 minutes more. Remove the crust from the oven and place it on a cooling rack.