Jasmine Tea Infused White Chocolate & Dragon Fruit Mini Tart

Methods and Directions

• Mix the butter and sugar together in a bowl until they are just combined. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Then add lightly beaten Egg.
• Mix on low speed until the dough starts to come together.
• Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into small tart moulds and chill until firm. Meanwhile, preheat the oven to 160°C. Then bake for 10 minutes or until lightly browned. Allow to cool to room temperature.
• In the mean time scoop the Dragon Fruit from its shell. Put in a cooking pot with sugar and cook slowly until most of the liquid evaporates. Let it cool in a refrigerator.
• Heat cream and Tea in a pot until its temperature reaches 85°C. Cover and Brew for 15 minutes. Pass through a fine Strainer to get maximum jus from the Tea.
• Melt the Chocolate and whisk well to Cream the Chocolate. Add Tea/cream Mixture to the Chocolate and mix well. Then mix with Dragon Fruit pulp.
• Fold Whipping Cream and using a piping bag pipe tartlet with white chocolate dragon fruit cream.
• Decorate with a slice of Dragon Fruit and a sprig of mint leaves before serving.