Can’t think of a better way to celebrate the new season of Bridgerton (see my review) than having an afternoon tea party worthy of the ton. All the details for my table are below!
Bridgerton Watch Party Afternoon Tea
Hong Kong Style Mango Pudding
Mango pudding is my go-to dessert when I have dim sum in Chinatown. It’s something I’ve eaten since childhood. When the push cart comes around to my table, I always peer inside to search for the dessert, hoping it’s in a heart mold because that’s the traditional shape and my favorite. For Chinese banquets, it’s served in a large format, often shaped like a fish, a symbol of wealth, luck and prosperity. The server will place the dish on the table and then pour evaporated milk on top. I always ask for extra, because I like the pudding drowning in it. Typically the pudding is made from a mix which I don’t mind; I will still order it, but I wanted to create a recipe from scratch.
No-Bake Concord Grape Swirled Ice Cream Tart
This no-bake ice cream tart is my take on the amazing ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out.
Ted Lasso Biscuits
Shortbread is my favorite kind of cookie and I was inspired to create my own recipe to celebrate the Ted Lasso series finale (sobbb!). 2025 Update: Who is excited for season 4? There are few ingredients so each one is crucial to the outcome.
Heart Apple Galette for Two
Ingredients:
Dough:
1 1/4 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
8 tablespoons cold, unsalted butter, cut into 1/2″ cubes
3 tablespoons ice cold water
1 large egg, beaten for egg wash
Coarse sanding sugar for sprinkling
Filling:
3-4 small apples, peeled, cored and cut into 1/4″ slices
2 tablespoons butter, melted
1/4 cup granulated sugar
Apricot jam for glazing
Directions:
For the dough:
In a food processor, add the flour, granulated sugar and salt. Pulse until combined. Add the butter and pulse until the butter pieces are the size of small peas. Drizzle in 1-2 tablespoons of water at a time, pulsing between each addition, until the dough starts to clump together. To test, take a small portion in your hand and if the dough holds together, you’re done. If it’s still crumbly and dry, add 1 tablespoon of water at a time until it holds.
Transfer the dough to your counter and bring together to form a round disc. Let chill in the fridge for at least 1 hour or overnight.
For assembly:
Preheat oven to 400°F. Place a rack in the middle of the oven. Line a half sheet pan with parchment.
Let the dough rest on the counter until pliable but still cold, about 10-15 minutes, before rolling it out. Roll out into a round, pudgy triangle, about 1’4″ thick. Have the two points at the top (like a heart). At the top center, cut a 2″ slit straight down. Transfer the dough to the prepared sheet pan.
In the middle of the dough, arrange your apple slices overlapping in a heart shape, leaving a 2″ border. Then fold the dough over the apples to form the crust. See how-to video here.
Brush the border with egg wash and sprinkle with sanding sugar.
Brush the apples with the melted butter. This will keep them from drying out in the oven. Then, sprinkle the granulated sugar over the apples.
Bake for 25-30 minutes, until the edges are golden. Let galette cool in the pan for 5 minutes. Brush with apricot jam. Then transfer the galette to a cooling rack. Enjoy warm or at room temperature. I like to serve with vanilla ice cream.
Serves 2.