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Thin and Crispy Apple Tart with Q Tea Traditional Chai Gelato and Q Tea Turkish Apple Syrup
2 sheets of puff pastry, cut to
desired shape
10 large granny smith apples
poached till opaque in sugar stock syrup
1 egg yolk for glazing
Freshly ground cinnamon
Icing sugar for dusting
Gelato
1 litre milk
10 egg yolks
200g sugar
25g Q tea traditional chai
Turkish apple syrup
25g Turkish apple tea
25g sugar
100ml of water
1. For the Turkish apple syrup place all in a pot and bring to 95°C, strain and reduce until slightly coloured and thickened. Chill.
2. For the gelato, steep the traditional chai in the milk from cold until warm over a moderate heat. Chill overnight and then strain. Heat and pour over creamed egg yolks and sugar. Stir over a double boiler until it coats the back of a spoon. Strain again and chill. Churn in an icecream machine. Freeze.
3. For the tart, dock and glaze the puff pastry then dust with cinnamon. Thinly slice the poached apple and arrange around the pastry. Bake at 180°C until it rises slightly. Dust with cinnamon and icing sugar and place on a plate with a little Turkish apple syrup. Place on the gelato and serve immediately with a pot of Q tea.
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