GF Darjeeling Berry Mousse Tart

I don't know about you, but I love a good tart recipe - plus it's gluten-free! This irresistible tart includes a bold Second-Flush Darjeeling and fresh berries. I like to get as much flavor as I can out of my Darjeeling so I often let it steep in the cream for at least 3 hours. If you want to make a cream pie in place of a small tart, you'll need to at least triple the amount of filling. Whether you're hosting a small dinner party or just making this for your family, this is a dessert to impress!


GF Darjeeling Berry Mousse Tart 

Find crust recipe here: https://simplygluten-free.com/blog

Filling:

1 cup heavy whipping cream

2 tsp second-flush darjeeling 

2 cups frozen berries

1/2 cup sugar (you can add more or less to taste)

1/4 cup of cold water
1 teaspoon gelatin

(I got my darjeeling from: http://www.teacampaign.ca)

1) Measure heavy whipping cream into a bowl and add darjeeling to steep
  (set in fridge for at least an hour)

2) Defrost the frozen berries and strain juice into sauce pan - set aside

3) Add gelatin to cold water and let sit 

4) Put berry juice on medium heat and add sugar 

5) Once juice is steaming, add in gelatin and remove from heat 

6) Transfer juice to bowl and set in fridge until thickened 

7) Strain darjeeling tea leaves from cream 

8) Pour cream into mixer and mix on high until small peaks form 

9) Add berry juice to whipped cream and carefully mix together 

10) pour mousse into cooked tart crust and set in fridge 

enjoy!

(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)

Iced Honey Lemon Darjeeling

It's finally warm and sunny so I hope you're ready for lots and lots of summer recipes!

I decided to kick spring and summer off with this Iced Honey Lemon Darjeeling

I used some amazing First-Flush Darjeeling from Tea Campaign Canada. I'm currently running the Instagram for this tea company and I highly recommend their darjeeling. Check out their website here: http://www.teacampaign.ca

Iced Honey Lemon Darjeeling

4 cups hot water (175F)
4 tsp loose leaf darjeeling (find the darjeeling I used here: http://www.teacampaign.ca)
2-3 Tbs honey
1 lemon

1) Measure out 4 tsp. of darjeeling and 3 Tbs of honey

2) Heat water to 175F and steep the darjeeling in 4 cups of water for 12-15 minutes (this can vary depending on your preference)

 

3) While the tea is still hot, add 2-3 tablespoons of honey and stir to help it dissolve

4) Add 1-2 tablespoons of lemon juice until the taste is to your liking

5) Set tea in fridge for 2-3 hours until chilled

Gluten-Free Earl Grey Tea Cookies

Yesterday I tried out a Lemon Earl Grey Cookie recipe from http://www.tastyeatsathome.com

Since I didn't have the exact ingredients, I made some alterations- and the results were beautiful!
I'm not a big fan of quinoa flour in desserts since it's more bitter. I used brown rice flour in it's place and it worked great. I also used real butter in this recipe- because what are tea cookies without butter?

I used Scottish Earl Grey Tea from http://www.craftoftea.com/
I highly recommend this tea- it is a lovely blend flavored with bergamot

Earl Grey Tea Cookies

1/2 cup sweet rice flour
1/2 cup brown rice flour
2/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of sea salt
1 1/2 tablespoon of earl grey tea leaves (crushed up)
1/2 cup softened butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons lemon zest
1 1/2 or 2 Tablespoon fresh lemon juice

1) Mix all dry ingredients (rice flours, tapioca flour, xanthan gum, baking soda, baking powder, salt, tea leaves) together in a bowl
2) Mix softened butter and sugar in a mixing bowl (on medium speed) until completely combined
3) Add egg and vanilla to butter/sugar, mix until combined
4) Add lemon zest and juice to the wet ingredients and mix until combined
5) Slowly add dry ingredients to wet ingredients while mixing on low
6) Mix all ingredients on low until combined
7) Place dough in fridge for 30 minutes
8) Preheat oven to 350 degrees and bake cookies for 10 minutes (until golden brown on edges)

Honey Cocoa Iced Tea

I typically make iced coffee in the summer but I just started making good iced tea. Since I have way too much tea and it's far too hot outside to drink it warm, I needed an alternative.

Here are some simple tips for brewing your own iced tea with loose tea leaves:

1) Use more tea leaves then you would for hot tea (rather than 1 teaspoon use 1 1/2 teaspoons)

2) Let your tea steep for a good chunk of time. Depending on how strong the tea is, I usually let it steep for about 20-30 minutes

3) Sweeten your tea while it's still hot- this way the sweetener fully dissolves. I like to use honey rather than sugar so my drink is sweet, but not entirely bad for me!

4) Make tea ice cubes so the tea does't get watered down. Like watery iced coffee, it just isn't pleasant.

Ok enough tips, here's how I made this delicious Cocoa Iced Tea!

Honey Cocoa Iced Tea

4 cups of hot water
5-6 teaspoons of cocoa tea leaves (I used this tea: http://www.ambrosiaherb.com)
1 Tablespoon organic honey
2-3 teaspoons caramel sauce (Optional- this is for more of a dessert iced tea)
1/4 cup almond milk, milk or half & half (I prefer a mix of milk and almond milk)

1) Add tea leaves to almost boiling water

2) Add honey and caramel sauce

3) Let leaves steep for about 20 minutes

4) Strain tea into container and set in fridge until completely chilled

5) Pour chilled tea into glasses with ice

6) Add a touch of milk/cream

Enjoy!

Iced Mango Matcha Latte

I've been making myself this drink all the time lately!

Three reasons why I love it:
1) It requires only 3 ingredients
2) The matcha gives me an energy boost
3) It's dairy and gluten-free

Apart from these reasons, it's also relatively good for you! Matcha boosts concentration,  burns calories, and is full of antioxidants.

Iced Mango Matcha Latte 

For one person.... 

1 cup almond milk (any kind! I prefer Silk unsweetened)

1/2 cup mango juice (you can also use any kind- the sweeter the better)

1 1/2 teaspoon matcha powder (use less if you want less caffeine) 

Blend all ingredients in blender until mixture becomes frothy. Pour over ice and enjoy!

If you want this drink a little sweeter, consider using coconut sugar for a healthy option. 

Hazelnut Chai Mocha

Most people think mixing tea and coffee would be disastrous. I'm pretty sure this drink proves all the critics wrong. The rich, spicy chai and bitter coffee blend beautifully in this hazelnut chai mocha! If you are lover of coffee AND tea then this is a must-try!

Hazelnut Chai Mocha

1 mug of coffee (about 1 cup)
2 cups of milk
2 T sugar
1 1/2 T cocoa powder
2 teaspoons vanilla
pinch of salt
2 T hazelnut chai tea
whipped cream (homemade or store bought)
hazelnut chocolate the shave on top (optional)

 (I used Argo Hazelnut Chai Tea. This tea isn't available online but you can buy other amazing chai teas here: http://mychaidiaries.com )

1) Brew a mug of coffee

2) Heat the coffee and milk in a sauce pan until it steams 

(medium heat)

3) Measure out the chai into a tea infuser

 4) Mix in the sugar, cocoa, vanilla, and salt. Stir until these ingredients dissolve.

5) Put the tea infuser (containing the tea) into the sauce pan. Let it steep in the milk for about five minutes. Strain the mocha mixture into cups/mugs. 

6) Add whipped cream and shave the chocolate on top