Jun 08 2026
Restaurants›Waterfront Wines Restaurant›Tayberry Tart Recipe

Tayberry Tart Recipe

Inspired by Waterfront Wines Restaurant
Time2h
Serves8

Earl Grey Pastry Cream, Summerland Apricot Ice Cream, Candied Pistachio

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Ingredients

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Tart Crust

Earl Grey Pastry Cream

Summerland Apricot Ice Cream

Candied Pistachio

Method

Tart Crust

  1. 1

    Make the Tart Crust

    In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and ice water until dough comes together. Press into a tart pan and refrigerate for 30 minutes.

  2. 2

    Bake the Tart Crust

    Preheat oven to 350°F (175°C). Bake crust for 20-25 minutes or until lightly golden. Let cool completely.

Earl Grey Pastry Cream

  1. 3

    Infuse Milk

    In a saucepan, heat milk and Earl Grey tea bags over medium heat until just simmering. Remove from heat and steep for 15 minutes. Remove tea bags.

  2. 4

    Make Pastry Cream

    In a bowl, whisk together egg yolks and sugar until pale. Stir in cornstarch. Gradually add hot milk to egg mixture, whisking constantly. Return to saucepan and cook over medium heat until thickened. Remove from heat and stir in butter. Let cool.

Summerland Apricot Ice Cream

  1. 5

    Prepare Apricot Mixture

    Pit and chop apricots. In a saucepan, combine apricots and sugar. Cook over medium heat until syrupy. Let cool.

  2. 6

    Make Ice Cream Base

    In a bowl, combine apricot mixture, cream, milk, vanilla, and salt. Mix well and chill in the fridge for at least 2 hours.

  3. 7

    Churn Ice Cream

    Churn the mixture in an ice cream maker according to manufacturer's instructions. Freeze until solid.

Candied Pistachio

  1. 8

    Candy the Pistachios

    In a saucepan, combine sugar and water. Bring to a boil, then add pistachios. Cook until the sugar crystallizes and coats the pistachios. Spread on parchment paper to cool.

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