Rich caramel with a vanilla midnote melting into black tea flavor on your tongue.  It is very complex, very sweet, very rich, and very good.  The filling is light and creamy, just the way a mousse should be, meltingly rich texture to compliment the flavor of the filling.  There will be filling left, you can make tart shells, put it in the chocolate cups, or just eat it.

I loved everything about this except my presentation…that is something I want to work on. I used Sara Lee Frozen Puff Pastry sheets, homemade would be better but I was limited in my time.  It did not take very long at all because of starting with the premade puff pastry.  I think it would be an awesome addition for Mother’s Day or anytime you wanted a great, impressive dessert.  You could also use the small puff pastry shells or use this mousse as a filling for choux pastr, y.

Basically you are diving through pillows of mousse and hitting airy-crisp layers of pastry.  The combination is intoxicating.

Vanilla Caramel Truffle Tea Tart

• 1 package frozen puff pastry (2 in package, you will need both)
• 1 egg yolk
• 4 bags Lipton Vanilla Caramel Truffle tea
• 1 tsp unflavored gelatin, softened in 1/4 cup water
• 1 1/2 cups heavy cream, divided use
• 1 cup half and half
• 2 eggs, separated
• 1 cup sugar
• pinch of kosher salt
• Melted chocolate for garnish

1. Thaw the puff pastry according to directions.
2. Heat 1/2 cup of cream just to a simmer.  Add the tea bags and set aside to cool.
3. Preheat the oven to 400F or whatever is directed on the box.
4. Cut one sheet of the pastry into 5 strips.  These will make the sides of the tart and the cutouts.
5. Unfold the other sheet of pastry on a baking sheet.
6. Brush beaten egg yolk along edges and gently press 4 strips of pastry around the perimeter to make edges.
7. Cut hearts, stars, or other shapes out of the remaining strip.
8. Bake until puffed, golden and done, about 20 minutes.
9. Meanwhile add half and half and salt to the 2 beaten egg yolks.
10. Add sugar and beat until well blended.
11. Squeeze out tea bags and discard.  Pour infused cream and softened gelatin into the egg mixture.
12. Whisk until well mixed.
13. Cook in a double boiler until the mixture coats the back of a spoon.  Remove from heat and set aside.
14. Meanwhile beat the remaining cream until soft peaks form.
15. Beat the egg whites until peaks form, do not over beat.
16. Fold egg whites into room temperature infused cream mixture.
17. Fold whipped cream into all.
18. Spoon into tart shell.  Chill.  Garnish with melted chocolate.

serves 9-12

images:marye audet (c) 2009

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