EARL GREY TEA PIE

(Makes a 23cm pie)

Tea in the south is drunk often, but almost always iced and sweet. We have used Earl Grey tea to give added flavour to this recipe, but any black tea of your choice can be used. If you’re not using Earl Grey, which is flavoured with bergamot, you can omit the grated fruit zest.

  • 500g block shortcrust pastry, or 375g ready-rolled shortcrust pastry
  • 225g unsalted butter, softened
  • 430g caster sugar
  • 8 large egg yolks
  • 175ml strong Earl Grey tea, lukewarm
  • 1tbsp fresh lemon juice
  • 1tsp grated mandarin zest (or clementine, tangerine or orange zest)
  • 2tbsp plain flour
  • 11/2tsp yellow cornmeal (polenta)
  • 1/2tsp salt

Preheat the oven to 175C/Gas 4.

If using shop-bought pastry, roll it out on a lightly floured surface until it is about 5mm thick and line a 23cm pie dish. Crimp the edges to suit your decorative style and chill in the fridge for one hour.

Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around five minutes on a medium-high speed until light and fluffy.

Add the egg yolks, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Carefully add the tea, lemon juice and mandarin zest to the mixture and mix in well. On a low speed, add the flour, cornmeal and salt – don’t overbeat at this stage.

Pour the filling into the pie crust and bake for about 45 minutes.

The pie should be quite firm, but still have a little wobble when you move the dish. Cool completely before serving – it will set as it cools down.

The Hummingbird Bakery: Life Is Sweet: 100 Original Recipes For Happy Home Baking by Tarek Malouf, priced £20.