Chai Vanilla Tart
For the crust:
  • ½ cup unsalted butter, soften
  • ½ cup powdered sugar, sifted
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
For the custard:
  • 1¾ cups whole milk
  • 1 egg
  • 2 egg yolks
  • ⅓ cup light brown sugar
  • 2 tablespoon cornstarch
  • ¼ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 2 high-quality Chai tea bags
  • 1 tablespoon unsalted butter
For the whipped cream:
  • 1 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • ground cinnamon for dusting (optional)
For the crust:
  1. In a large bowl, combine the butter and sugar, then mix on medium speed until smooth, about 4 to 5 minutes. Stop once or twice to scrape down the sides of the bowl. Add the egg and vanilla, and mix on medium speed until well combined, about 3 to 4 minutes. Reduce the speed to low, then add the flour, cornstarch, and salt. Mix until just combined, and do not overmix.
  2. Turn the dough out onto a lightly floured surface. Shape the dough into a 5-inch disc, then wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, preferably overnight, until firm.
  3. Preheat the oven to 400F degrees. On a lightly floured surface, roll out the dough into the shape of the tart pan you're using, making it slightly larger than the pan. Transfer the dough into your tart pan, fit into the pan, and trim the edges. Line the crust with lightly oiled parchment paper, then fill the pan with dried beans (this will act as a weight). Bake for 15 to 20 minutes, until the crust is slightly golden. Take the crust out of the oven, and lower the baking temperature to 350F degrees. Remove the beans and parchment paper, then bake for another 8 to 10 minutes, until it's lightly browned. Remove from the oven, and place the crust on a wired rack to cool.
For the custard:
  1. In a medium bowl, whisk together the ¼ cup milk, egg, and egg yolks. Slowly mix in the ¼ cup brown sugar and cornstarch, and whisk until its free from lumps.
  2. In a medium saucepan, heat up the remaining milk and remaining brown sugar over medium heat, and stir to dissolve the sugar. Stir in the cinnamon, ginger, and allspice. Bring to a boil, then remove from the heat and add the tea bags. Steep for 5 minutes, then discard the tea bags.
  3. Slowly add ⅓ of the hot milk mixture to the egg mixture, whisking quickly 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. Cook for an additional 2 minutes. Remove from the heat, then stir in the butter.
  4. Pour the custard filling into the prepared crust, then smooth and level with a butter knife or an offset spatula. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature for 1 hour, then refrigerate for 1-2 hours.
For the whipped cream:
  1. In a medium size bowl, beat the cream on medium-high speed. Slowly add the sugar and the vanilla extract. Continue to beat the cream, until smooth and thick, about 3 minutes. Once stiff peaks develop, it's done. Do not over mix! Pipe or spread over the chilled tart.
  2. Lightly sprinkle ground cinnamon over the tart (optional).
I used a 4½ x 14 inch tart pan, but alternatively, you can use a round 9 inch tart pan.
Recipe by Sprig and Flours at