Bubble Tea anyone? Bubble tea is definitely living up to the hype now! We see it everywhere – on the streets and plastered all over social media. It seems like everyone is in love with this highly addictive sweet treat, but do you know how bubble tea first came about?
Here’s little history of how this popular drink surfaced. Bubble Tea is originated in Taichung, Taiwan, in the 1980s.
The creator of bubble tea wanted to change the way people drank tea, so he did an experiment by pouring traditional milk tea in a cocktail shaker with ice. Surprisingly, this novelty presented as a success and that is how it has become a global sensation, gaining popularity all over the world at lightning speed. I believe many people are thankful for him – if not for his creativity, bubble tea would never have come about!
There has been various bubble tea-inspired desserts created these days, which have shown to receive much praise and popularity so we have decided to ride the wave and attempt to create something out of this lovely drink that we all love so much – Bubble Tea Tarts! This recipe was provided by home cook, Charis Ho.
The tart consists of an earl-grey tea-infused custard base and is topped with shiny black pearls.
The tapioca pearls complement the custard base perfectly l that you won’t just stop at the first bite! This unique dessert is not overly sweet so those who are not a fan of excessively sweet desserts will enjoy this too.
Here are the ingredients you’ll need: Six sweet ready-made tart-shells, tapioca balls, earl grey tea bags, whipping cream, full cream milk, egg yolks, sugar, agar agar powder and water.
Firstly, prepare the Earl grey custard filling.
In a bowl, add in egg yolks and sugar. Whisk until both elements carefully incorporated.
Heat up whipping cream, full cream milk and agar agar powder. Once heated, add in Earl grey tea bags.
Stir the mixture until colour and fragrance emits from the tea bags. Don’t worry about breaking the tea bags as we will be sieving the mixture before filling the tarts.
Allow the mixture to simmer in low heat and remove the tea bags.
Pour the custard mixture into the egg yolk mixture.
Whisk the cream quickly to prevent the eggs from cooking. This process is called tempering. Return the mixture back to the pot and cook on medium heat for one minute until it boils.
Sift the mixture to remove any lumps. Fill the baked tarts evenly and transfer them to the refrigerator.
Chill the tarts in the refrigerator for 20 minutes till it sets.
After the custard has set, add the tapioca balls on top with a spoon. Your bubble tea tarts are now ready to be served!
Got family and friends who are huge bubble tea fans? Try making this tart for them!
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