Today’s Recipe:
“Scattered Energies Leads to Unfulfilled Potential.” That’s a tarot reading I received more than twenty years ago. It’s the only one I still remember—and for good reason. I whisper that reminder to myself daily, with my scattered energies flying about in all directs, often feeling like a Jill of all trades, master of one, maybe two at best.
I began developing this recipe last October, when I was sans oven, then promptly forgot about it, distracted by other bakes and more pressing writing projects. Recently, I was showing friends photos of my creations, and this dessert was the shot that drew the “Ohs” of excitement. So, I decided to dust off the recipe and finally bring this dessert to life…just one of fifty-five potential recipes still waiting in the wings.
No-Bake Chai Tart with Cherry Gelée
A silky, luxuriously chai filling is perfectly complemented by a jewel-toned tart cherry gelée, lightly spiced with cloves. Each bite offers a delicate balance of rich sweetness, subtle spice, and bright, tart cherry.
Ingredients
- **CRUST**
- 10 oz. package shortbread cookies, such as Lorna Doone
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¼ teaspoon kosher salt **CHAI FILLING**
- ½ cup whole milk
- 3 chai tea bags
- 2 teaspoons (scant) powdered gelatin
- 2 tablespoons cold water
- 8 ounces white chocolate, chopped (not morsels)
- 1 cup heavy whipping cream, cold **CHERRY GELÉE**
- ½ teaspoon (rounded) powdered gelatin
- 1 tablespoon cold water
- ½ cup tart cherry juice (unsweetened)
- 2 tablespoons sugar
- 2-3 whole cloves
Directions
- Make crust: In a food processor, process cookies into crumbs; add melted butter and salt. Press into the bottom and up the sides of a 9-inch tart pan, thicker on the sides and thinner at the bottom. Place crust in freezer to set.
- Make filling: Heat milk until just steaming. Remove from heat and add chai tea bags. Cover and steep 10-15 minutes. It should be strong but not bitter. Remove tea bags.
- While milk is steeping, sprinkle gelatin over cold water in a small bowl. Let bloom for 5–10 minutes. Place chopped white chocolate in a medium bowl and set aside. Stir the bloomed gelatin into the hot milk until fully dissolved. Pour hot milk mixture over the chocolate. Let sit 30 seconds, then whisk gently until smooth. If chocolate does not fully melt, place in microwave for 10-20 seconds and whisk until smooth. Stir in cold heavy whipping cream slowly to preserve the emulsion. Pour into tart shell. The filling will be liquid; for easier pouring, place the tart shell in the refrigerator and pour the filling directly into the shell. Cover and refrigerate at least 3 hours, preferably overnight, until firm.
- Make Gelée: Once filling is firm, bloom gelatin in cold water for 5 minutes. Warm cherry juice, sugar, and cloves in a small saucepan until sugar dissolves. Remove from heat and stir in bloomed gelatin until dissolved. Let cool until just barely warm, remove cloves, then pour over chilled filling. Chill at least 3 hours until set.
Two-Bit News:
Big news, friends! Gluten for Punishment has officially made its way onto the shelves of Jody Savage’s online indie-author bookstore—your one-stop spot for the best indie reads: Take a peek here
But wait, there’s more… I’m also now part of the wonderful world of Moonstone & Mist, a cozy pop-up and online bookstore that champions indie authors and community in Redondo Beach (and beyond!). Your next favorite read is just a click away: Explore Moonstone & Mist
And stay tuned! I’ll soon be joining Uncle Jimmy’s Podcast, a weekly show where host Jimmy Leary sits down with real people (that’s me!) for honest, unscripted conversations (that’s my life!). You can catch it on all major platforms—like Apple Podcasts. I’ll send the details and episode link as soon as it drops — you won’t want to miss it.
