Chai Spice Tart
Dive into Fall with possibly the coziest recipe I have ever made: A Chai Spice Tart!
In this sure to be showstopper, warm madeleine butter cake sits atop a crisp tart, and then is topped with a mouthwatering chai pastry cream and is finished with gorgeous piped ribbons of white chocolate ganache. The best part? I make it easy with my simple and easy to follow along step-by-step explanations.
Join me to bake this perfect Fall dish, perfect for all your holiday baking projects and beyond!
What you will learn:
- How to make my favorite go-to recipe for pate sucrée
- A creamy recipe for chai pastry cream, and adaptable recipes for butter cake and ganache
- Step-by-step process for each step to make it easy
- Decoration ideas and suggestions
What’s Included:
- Recipes for pate sucrée, whipped white chocolate ganache, chai pastry cream, and a madeleine butter cake
- Make ahead and storage tips
- Lifetime access to the recording and recipe through an online portal
- A Facebook community group of bakers from around the world to ask any follow up questions
Special Equipment Needed:
mixing bowls, electric mixer (optional), whisk, rolling pin, 9″-9.5″ tart pan, saucepan, piping bag, round piping tip (Wilton 116 or any tip with a longer ribbon like opening)
Ingredients Needed:
all-purpose flour, powdered sugar, almond flour (or meal), salt, unsalted butter, eggs, vanilla extract, white chocolate, heavy whipping cream, cinnamon, whole milk, granulated sugar, chai tea, cornstarch, brown sugar, baking powder