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Thai Tea Parfait Tart with Almond Crunch Crust and Lemon Mascarpone

Adapted from Christina Tosi’s Momofuku Milk Bar
  • minutes
  • Serves 8

INGREDIENTS

3

Lemons

36 g

Thai black tea, leaves

4

Eggs

80 g

Cornflake cereal

12 g

Tamarind concentrate

110 g

Almond butter

32 g

Dulce de leche, store-bought

60 g

Confectioners' sugar

100 g

Granulated sugar

7 g

Kosher salt

15 g

White chocolate

30 g

Almonds

113 g

Butter, unsalted

150 g

Condensed milk, sweetened

150 g

Heavy cream

100 g

Mascarpone cheese

70 g

Sour cream

1 tsp

Gelatin sheet

2 tsp

Gelatin sheets or 1 powdered gelatin

200 g

Water

gram .5 citric acid (scant pinch, optional)