This pie is dedicated to two of the men in my life: Aaron, who absolutely loves custard tarts, and our 12 year old, who loves a cup of chamomile tea. When I saw this recipe in The Four & Twenty Blackbirds Pie Shop book – it was a no brainer that I had to make it for them!
The pie pastry is again the All-Butter Crust – details about it can be found on my last pie post. The filling is made my infusing some hot cream with chamomile tea leaves for 10 minutes, then straining it into a mixture of melted butter, sugar, flour, salt and eggs, before stirring in vinegar and buttermilk. It’s then baked in a slow oven just until set and left to cool for 3 hours before serving. (This felt like the longest 3 hours of my life, the smell was so delicious.)
We were so pleased with the result – the subtle flavor from the chamomile tea was a welcome addition for me, who isn’t the biggest fan of the custard tarts I’ve had here in Australia. My guys were in dessert heaven and wanted to go back for more. The mean wife/mom that I am, I told them no – that’s tomorrow’s dessert. 24 hours later, after being in the fridge the chamomile flavors have become even more distinct and the pie was even better! Pie, like bread is a slow food…and I need to slow down more often.