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Welcome to the Tea Parlour

Your Resource for Tea : Back to the Tea Parlour
Tea Menus for Different Tea Themes
Recipes for the Tea Menus
Books on Tea History, Etiquette and Teapots
Tea Links to brush up on your knowledge
Tea menus by Corporate Pastry Chef, Renee Shelton.

Tea Pastries and Tarts
Try these recipes for your next tea gathering.

Orange and Brown Sugar Tartlets

1 c brown sugar, packed
1 c water
2 T unsalted butter
2 T flour
2 yolks
1 t vanilla
1 t grated orange zest
Small pinch of salt

Whipped cream, lightly sweetened
Candied orange zest

Prebaked tartlet shells of desired size

Mix all ingredients in a heavy bottomed saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until thickened. Pour into prebaked tart shells and allow to cool. When ready for service, pipe with whipped cream and garnish with candied orange zest.


Blackberry and Apple Curd Tartlets

3/4 lb. blackberries
1 Granny Smith apple, peeled, cored and chopped
3 T freshly squeezed lemon juice, strained
8 T unsalted butter
2 c sugar
4 eggs

Fresh ripe blackberries for garnish
Powdered sugar for sprinkling

Prebaked tartlet shells of desired size

Place the berries and apple in a heavy bottomed stainless steel pan set over low heat and cook slowly until the apples and blackberries are softened and the juices are drawn out. Place in a blender or food processor and carefully puree the mixture. Place in a large stainless steel bowl set over simmering water, and add the lemon juice, butter and sugar. Stir until the sugar is dissolved. Add in the eggs slowly and continue cooking over simmering water until the mixture thickens. Transfer to a shallow container and allow to cool. Spoon into desired shells for service. Decorate with ripe blackberries and sprinkle with powdered sugar.


Lemon Tarts with Raspberries and Orange Flower Honey

4 eggs, large
1 c sugar
1/2 c freshly squeezed lemon juice
1/4 c unsalted butter
2 T lemon peel, grated

Fresh raspberries
Orange flower honey for drizzling

Prebaked tartlet shells of desired size

Beat eggs to break up yolks, then add all ingredients to the eggs. Place in a large stainless steel bowl set over simmering water and using a large wooden spoon, stir until thickened. Mixture will be very hot when done, and thickened, and when tested, will leave a clean path on the back of the wooden spoon.. Transfer to a shallow container and allow to cool. Spoon into desired prebaked tart shells. Decorate with fresh raspberries. Drizzle a little of the honey over the tops of the raspberries and serve.




Tea Drinkers Rave Best Tea Ever Mighty Leaf Tea

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Copyright © 2005-2010 Renee Shelton.
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