Cinnamon Tea & Black Sesame Crème Brulee; Frozen Curd Lime & Lemon Tea Tart; Amaretto Laced Almond Tea

Cinnamon Tea & Black Sesame Crème Brulee; Frozen Curd Lime & Lemon Tea Tart; Amaretto Laced Almond Tea

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  • Sub Category Name
    Desserts
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage
  • Activities Name
    Tea Inspired Lunch Corner

Ingredients

Cinnamon Tea & Black Sesame Crème Brulee
  • 10g Dilmah Cinnamon Tea
  • 5 Egg yolks
  • 5 Egg whites
  • 200g Sugar
  • 2 Vanilla sticks
  • 250ml Milk
  • 750ml Fresh cream
  • 5g Black sesame paste
  • 20ml Brandy
Frozen Curd Lime & Lemon Tea Tart
  • 4 Egg yolks
  • 150g Sugar
  • 250ml Milk
  • 250g Fresh cream
  • 250g Curd
Ingredients for The Sugar Dough (for The Tart Shell)
  • 1 teaspoon Dilmah Vanilla Tea
  • 300g Flour
  • 100g Sugar
  • 200g Butter
  • ½ teaspoon Lemon Zest
Ingredients for Lemon Curd Filling
  • 3 Egg yolks
  • 175g Sugar
  • 200g Melted butter
  • 30ml Lemon Juice
Amaretto Laced Almond Tea
  • 10g Dilmah t-Series Italian Almond Tea
  • 20ml Amaretto Liqueur
  • 200ml Water
  • 50ml Fresh cream
  • 30ml Sugar

Methods and Directions

Cinnamon Tea & Black Sesame Crème Brulee
  • Boil the milk with the tea.
  • Add fresh cream and sugar.
  • Mix in the egg yolks and whites into the mixture.
  • Beat the mixture slightly with the black sesame paste.
  • Cook at 150°C for about 50 minutes.
  • Sprinkle the top evenly with sugar and place under a grill until the sugar has caramelized.
Frozen Curd Lime & Lemon Tea Tart
  • Boil the milk and add the sugar.
  • Add the egg yolk and mix well.
  • Cook the mixture for a short while.
  • Beat the fresh cream and add into the mixture. Mix slightly.
  • Add the curd and mix well.
  • Pour the mixture into an ice cream machine.
Method of Preparation for Lemon Curd Filling
  • Mix the eggs and sugar.
  • Place the mixture on a double boiler until the sugar is dissolved.
  • Add the melted butter and the lemon juice. Cool the mixture.
Amaretto Laced Almond Tea
  • Brew the tea, strain and add the sugar.
  • Add Amaretto and fresh cream and serve in a glass.

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