Bubble Tea Tart
Bubble Tea anyone? Bubble tea is definitely living up to the hype now! We see it everywhere – on the streets and plastered all over social media. It seems like everyone is in love with this highly addictive sweet treat, but do you know how bubble tea first came about?
Here’s little history of how this popular drink surfaced. Bubble Tea is originated in Taichung, Taiwan, in the 1980s.
The creator of bubble tea wanted to change the way people drank tea, so he did an experiment by pouring traditional milk tea in a cocktail shaker with ice. Surprisingly, this novelty presented as a success and that is how it has become a global sensation, gaining popularity all over the world at lightning speed. I believe many people are thankful for him – if not for his creativity, bubble tea would never have come about!
There has been various bubble tea-inspired desserts created these days, which have shown to receive much praise and popularity so we have decided to ride the wave and attempt to create something out of this lovely drink that we all love so much – Bubble Tea Tarts! This recipe was provided by home cook, Charis Ho.
Enjoy Bubble Tea in a Tart form!
The tart consists of an earl-grey tea-infused custard base and is topped with shiny black pearls.
The tapioca pearls complement the custard base perfectly l that you won’t just stop at the first bite! This unique dessert is not overly sweet so those who are not a fan of excessively sweet desserts will enjoy this too.
Here are the ingredients you’ll need: Six sweet ready-made tart-shells, tapioca balls, earl grey tea bags, whipping cream, full cream milk, egg yolks, sugar, agar agar powder and water.
Firstly, prepare the Earl grey custard filling.
Whisk egg yolks and sugar until fully incorporated.
In a bowl, add in egg yolks and sugar. Whisk until both elements carefully incorporated.
Heat up whipping cream, full cream milk and agar agar powder. Once heated, add in Earl grey tea bags.
Stir the mixture until colour and fragrance emits from the tea bags.
Stir the mixture until colour and fragrance emits from the tea bags. Don’t worry about breaking the tea bags as we will be sieving the mixture before filling the tarts.
Allow the mixture to simmer in low heat and remove the tea bags.
This is known as the Tampering method.
Pour the custard mixture into the egg yolk mixture.
Whisk the cream quickly to prevent the eggs from cooking. This process is called tempering. Return the mixture back to the pot and cook on medium heat for one minute until it boils.
Sift the mixture to remove any lumps or tea leaves.
Sift the mixture to remove any lumps. Fill the baked tarts evenly and transfer them to the refrigerator.
This is how the Earl Grey custard base looks like!
Chill the tarts in the refrigerator for 20 minutes till it sets.
Time to add the highlight, tapioca balls! The more the better, right?
After the custard has set, add the tapioca balls on top with a spoon. Your bubble tea tarts are now ready to be served!
Is this how love at bite looks like?
Got family and friends who are huge bubble tea fans? Try making this tart for them!
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
Bubble Tea Tart
Servings6 tarts
Prep Time10 minutes
Cook Time15 minutes
Ingredients
6 large ready-made sweet tart shells
120g cooked tapioca balls
Earl Grey Custard Filling
4 egg yolks
70g sugar
240g whipping cream
60g full cream milk
6g agar agar powder
4 Earl Grey tea bagstied together
Instructions
Earl Grey custard filling
Add egg yolks and sugar into a bowl. Whisk them until it comes together. Set aside.
Add whipping cream, milk and agar agar powder into a saucepan. Warm it up on low heat. Whisk for 30 seconds until the agar agar powder dissolves.
Add Earl Grey tea bags and turn up the heat to medium-low. Use a spatula to stir the mixture for 1 minute until the fragrance and colour from the tea emits. #Tip: Do not worry if the tea bags break as we will sieve the mixture before filling the tart shells.
Turn fire off, continue to stir the mixture for 30 seconds to prevent it from setting.
Pour Earl Grey mixture into the egg yolk mixture gradually. Whisk quickly to prevent the eggs from cooking.
Cook mixtures on medium heat for 1 minute until it boils.
Sieve mixture before filling the tart shells. Transfer into refrigerator and chill for 20 minutes.
Assemble and ready to serve
After custard has set, add tapioca balls on top with a spoon.
Recipe adapted from Kristy Wong
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