While a full blown afternoon high tea would be lovely, a mini afternoon tea is much more doable and every bit as scrumptious.
Start With Your Favorite Tea
No garden variety tea bag here; this moment is to spoil yourself and provide a bit of "me time" to see you through the afternoon slog. Join our tea of the month club and you'll always have special tea on hand.
Choose a Delectable Dessert
Something special from your favorite cafe or bakery will do, or you can prepare something decadent yourself, such as a Cranberry Macadamia Nut Tart. This luscious dessert is a brilliant marriage of tart and sweet, nutty and fruity, all encased in a buttery crust given a bit of substance through the use of whole grain flour. It travels well thanks to a crust that stays firm, so it's excellent for carrying to work without worrying about runny sauces spilling over onto paperwork. By making a full tart, you can spread the tasty love through the entire week, taking a small slice to highlight every afternoon break.
Choose the Best Break Time
Do you need a small reward after a big presentation? A bit of sweet courage to face a daunting interview? Or just that extra bit of oomph to see you through the last drowsy hour of the day?
Choose your time and keep it. Savor your chosen dessert, sip your tea, and indulge in a quiet moment before getting back to work.
Cranberry Macadamia Nut Tart
For Tart Shell:
- 1 cup whole grain flour
- 1/2 teaspoon sea salt
- 1/4 cup brown sugar
- 1 teaspoon vanilla or maple flavoring
- 1/2 cup butter, melted
- 3 large eggs
- 2/3 cup packed dark brown sugar
- 2/3 cup real maple syrup
- 1/4 cup salted butter, melted
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 1 1/4 cups chopped fresh or frozen cranberries
- 1 cup macadamia nuts, roughly chopped
Preheat oven to 375 degrees.
In small bowl, stir together flour, sugar, and salt. Add melted butter and extract. Stir to make a semi-firm dough.
Press dough into bottom and up sides of 9-inch round tart pan with removable bottom.
Line crust with baking paper and fill with pie weights and par bake for 15 minutes. Remove baking paper and weights and bake another 10 minutes.
Place pan on rack to cool until ready to use.
In medium bowl, whisk together eggs, brown sugar, maple syrup, butter, salt, and vanilla until smooth. Stir in cranberries and macadamia nuts.
Pour filling into pre-baked tart shell and bake 40 minutes until filling is set.
Set baked tart (in pan) on rack to cool completely before removing and serving.
Photos are courtesy of the author.