This is a complicated recipe, so please read all the instructions before starting.
Notes: For this recipe we used T Totaler Pink Delight Chai. On top of the traditional chai ingredients it has pink peppercorns (to add spice), rose petals and beetroot powder.
1.5 hour preparation time + 5 hours chill time
For the crust
340g ginger nut biscuits
100g pecans, chopped
175g unsalted butter melted
For the filling
3 tbsp chai tea
400g dark (70%) chocolate, chopped
6 egg yolks
400ml cream, whipped
Grease a 24cm round pie disk. For the crust, whiz biscuits and almonds in a food processor until it resembles coarse crumbs. Add butter and a pinch of salts the crumble over the sides and base of the prepared pan. Chill for 30 mins or until firm.
To make the filling, place the milk and chai tea is a saucepan and on low heat brew for 5-7mins. Strain.
Melt chocolate in the microwave at 30 second intervals, mixing in between. Cool slightly, then beat in egg yolks. Cool to room temperature.
Beat in whipped cream in 2 batches to the chocolate mixture. Pour mousse into tart shell, chill for 4 hours until firm.