Tea tasting with Kandula and a recipe for leek and smoked Camembert filo tarts…

After a strenuously indulgent weekend as part of my annual family ‘Easter Eat Fest’, I thought it was the perfect time to finish off a well overdue blog post about an event I did as part of the EAT Cambridge festival at the beginning of March. I was invited by Liz from local boutique B&B, Duke House and local tea company, Kandula to come up with an afternoon tea menu to complement 5 teas from their range for a tasting event for a lucky few guests at Duke House. It was a great chance for me to experiment with new dishes and cakes and to (hopefully) come up with the perfect match for the teas that had been chosen. I spoke at length with the Gail and Jane from Kandula, and they advised me of the flavours that would bring the best out in their teas. The final menu looked like this…

Kandula Tea and Afternoon Tease Menu

With the Ebony Ceylon I matched homemade wholemeal and white soda bread scones topped with delicate cream cheese and cucumber and smoked salmon, creme fraiche and dill. It’s a delicate tea that needed a delicate but savoury food to set it off perfectly…

Homemade soda bread scones

The guests really got into the event and spent time (in between mouthfuls) discussing how successful they felt each food and tea combination was…

Tea tasting guests

Next up we matched the English Breakfast with a new invention of mine…leek and smoked Camembert filo tarts. I was told that the English Breakfast tea was robust enough for a more strongly flavoured savoury dish and had recently been introduced to the existence of smoked Camembert so decided this was the perfect chance to put it into action. The combination of a light filo tart, leek, a creamy filling and melted, lightly smoked Camembert was an absolute winner! (see below for the recipe)…

Leek and smoked Camembert filo tarts

Kandula English Breakfast Tea

Kandula’s signature tea is their Pink Ceylon, a unique green tea with a beautiful pink colour, which won a gold star in the Great taste Awards 2011. It’s a wondefully delicate tea, perfect with Portuguese style custard tarts…

Portuguese style custard tarts

Custard tart matched with Kandula's Pink Ceylon

The next tea, was definitely my favourite, the Earl Grey, which is complemented by anything fruity or citrussy. I had opted for my lemon drizzle cakes topped with lemon curd cream and blueberries…

Lemon drizzle cupcakes with lemon curd cream and blueberries

Lemon drizzle cupcake with lemon curd cream and blueberries

and finally we matched the spicy Ebony Chai with my ginger chocolate shortbread topped with dark chocolate ganache and cristallized ginger…

Ginger and chocolate shortbread with dark chocolate ganache

It was a real treat for me to work on this event and in such a lovely location. I hope to do more in the future.

Now, without further ado, here’s the recipe for my delicious leek and smoked Camembert filo tarts…

You will need…

1 tbsp vegetable oil

2 leeks, finely sliced (I always make sure I wash them well in a colander once sliced in case there is any dirt or grit trapped between the layers. Be sure to pat them dry with some kitchen towel though or your tarts will be soggy)

1 garlic clove, crushed

2 fresh thyme sprigs, leaves only

3 free range medium eggs

200ml double cream

100ml milk

1 packet ready made filo pastry

60g butter, melted

1 smoked Camembert* (you won’t need all of this but it’s so delicious I’m sure there are many other ways you can find to enjoy it! 🙂

Preheat the oven to 180 degrees.

This recipe will make 12 small tarts using a 12 hole muffin tin but it can also be used to make 1 large tart using a 20cm (8inch) pie tin.

To make the filling…

Heat the oil in a large frying pan and cook the leeks over a medium heat for 10 minutes until soft (but not too brown). Then add the garlic and thyme and cook for a few more minutes before removing from the heat and setting aside for later.

Mix together the eggs, cream and milk in a jug and season with salt and pepper.

Now to prepare the filo cases for the filling…

Brush each hole of the muffin tin with a thin coating of melted butter.

Take the filo pastry out of it’s wrapping and cut it into squares large enough to fit into the hole of a muffin tin and come right up the sides. Once you have a stack of small squares of pastry, take 1, brush it with melted butter and lay another square on top of it at a 45 degree angle. Repeat this again with another sheet and another until you have 4 squares lying on top of each other but slightly offset to create a spiky edge. Gently take the stack of pastry and push it into a hole of the muffin tin, being careful to push it into the edges without  ripping it. Do this until you have filled all 12 holes.

Spoon some of the leek mixture into the bottom of each pastry case and then divide the liquid mixture between the tarts. Finally place a small square of smoked Camembert on top of each one and pop them in the oven for 25-30 minutes, keeping an eye on them to make sure the pastry doesn’t burn.

When they are done the pastry should be golden brown and the egg mixture set. Remove them from the oven. These can be enjoyed straight away or can be left to cool for a few minutes before removing them from the tin and leaving them to cool completely on a wire rack so they can be eaten cold…the perfect picnic food! I decided to warm mine through slightly just before serving.

*A quick note on smoked Camembert…if you’re Cambridge based, I know you can get smoked Camembert from River Farm Smokery, it’s also stocked in The Larder at Burwash Manor. If you are unable to find smoked, them normal Camembert would be delicious too or perhaps some Dolcelatte or Gorgonzola if you like a cheese that packs a punch!

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One response to “Tea tasting with Kandula and a recipe for leek and smoked Camembert filo tarts…

  1. Pingback: Announcing our all important coffee and tea suppliers at Afternoon Tease… | Afternoon Tease

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