Mini Blueberry Tarts

All tea lovers can tell you that anytime of the day is the perfect time for enjoying a good brew!

Having a great day – enjoy a cuppa
Having the worst day ever – sooth your soul with a cuppa
I need to wind down – have another cuppa
I’m feel super hot – refresh with an iced cuppa

And I don’t think we are alone when we say…

I want something sweet to eat – then infuse your recipe with your favourite blend!

There are so many simple and easy basic recipes for you to get creative with, how adventurous you are feeling is truly up to you. After all, tea bags are really little flavour parcels so why not use them for other creative ideas rather than just steeping them in water – they truly can be so much more than just your daily cuppa?
Brilliant we hear you say!  🙂
1 1/2 cups milk
1 Te Chai leaf infuser or 1 full teaspoon
2 teaspoons vanilla bean paste
5 egg yolks
1/2 cup caster sugar
2 tablespoons cornflour
12 frozen sweet shortcrust pastry cases
125g fresh blueberries
Place milk, and vanilla in a saucepan over medium-low heat, add chai infuser (or leaves), and allow to cook, stirring, for 8 minutes or until almost simmering (don’t boil). Remove infuser or strain leaves after 5 minutes, place back onto stove for remaining 3 minutes – remove from stove.
Place egg yolks, sugar and cornflour in a bowl. Using an electric mixer, beat until thick and creamy.
Gradually pour milk mixture into egg mixture, whisking until smooth. Pour mixture into a clean saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to the boil. Gently boil, stirring, for 1 minute or until thickened. Remove from heat. Cover surface with plastic wrap. Cool.
Preheat oven to 180°C/160°C fan-forced. Bake pastry cases following packet directions. Cool.
Divide custard between pastry cases. Top with berries. Serve.
Super easy and YUMmeeeee.