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Bellocq Fruit Tart with Chamomile Cream

July 23, 2014

Bellocq is pleased to share this delightful fruit tart with chamomile cream! This will be a wonderful dessert for your next gathering! Have a wonderful event!

The chamomile cream also makes a delicious filling for cream puffs (pate a choux) or shortcakes!

Serves 6 / Makes one 9 1/2-inch tart or six 4-inch tartlets.

For the Dough:

2 1/2 cups all-purpose flour

5 tablespoons sugar

pinch of salt

2 sticks  cold unsalted butter, cut into small pieces

1 large egg yolk, lightly beaten

4 tablespoons iced water, or as needed


For the Chamomile Cream:

1 cup (236 ml) whole milk

2 tablespoons fresh or dried chamomile blossoms

3 tablespoons sugar

3 tablespoons all-purpose flour

pinch of salt

2 large egg yolks

1/4 teaspoon vanilla extract

1/2 cup cold heavy cream


To Finish the Tart:

2-3 cups assorted seasonal berries such as strands of red and white currant berries, apricots, red and golden raspberries, blackberries, blueberries 

fresh chamomile blossoms, for garnish

Prepare the Dough: Mix together flour, sugar and salt in a food processor.  Add butter and pulse a few times to combine.  With motor running, add egg yolk and ice water until combined.  Gather dough into a ball, knead once or twice, and wrap with plastic wrap. Flatten into a circle; refrigerate 1 hour.

Prepare the Chamomile Cream:  In a small pan, heat milk to a low simmer.  Remove from heat, add chamomile blossoms, cover and set aside, 30 minutes.  Strain milk into a clean saucepan; discard chamomile.  Whisk in sugar, flour, salt, egg yolks and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes.  Whisk in vanilla.  Transfer to a bowl and refrigerate with plastic wrap directly on surface until cold, about an hour. 

Whip heavy cream to form stiff peaks and gently fold in cooled chamomile cream.

Finish the Tart: Preheat oven to 375ºF.  Roll dough on a lightly floured surface 1/4-inch thick.  Transfer to a 9-inch round tart pan with a removable bottom.  Trim dough and refrigerate until cold, about 20 minutes.  Blind bake the tart: prick dough all over with a fork, line with parchment paper, and fill with baking weights or dried beans.  Bake 15 minutes.  Remove parchment and baking weights and continue baking until tart shell is golden, about 18-20 minutes more.  Set aside until cool.  Fill cooled tart shell with Chamomile Cream; arrange fruit on top. Refrigerate 30 minutes or until ready to serve.  Garnish with chamomile blossoms.

Buttermilk Panna Cotta with Le Hammeau-Poached Apricots

July 28, 2013

Serves 6. 

Serve with small butter cookies or langue du chat. 

Buttermilk Panna Cotta with Le Hammeau-Poached Apricots


1 1/2 teaspoons unflavored gelatin

1 1/2 cups heavy cream

1 1/2 cup buttermilk

   1/2 vanilla bean, halved, scraped out with tip of knife, reserved

6 tablespoons sugar

very small pinch salt

Le Hammeau-Poached Apricots (recipe below)

Chamomile flowers, garnish  

1. To prepare the panna cotta: Put gelatin in a small bowl with 2 tablespoons water; let soften 5 minutes.

2. Meanwhile, in a heavy-bottomed pot, bring cream, sugar, vanilla bean, and salt to a simmer over medium heat, stirring until sugar has dissolved.  Remove from heat and add buttermilk and gelatin, whisking until completely dissolved.  Transfer mixture to a spouted measuring cup, then divide mixture between 6 serving dishes or ramekins.  Refrigerate until cold and firm, about 3 hours, or overnight.

3. To serve: add 3-4 slices of poached apricots and a few tablespoons of poaching liquid to each pannacotta. Garnish with chamomile flowers, if desired. ( To serve the panna cotta out of the mold, simply run a paring knife around the interior edge of the ramekin or dish. Invert the ramekin onto a serving plate and then, holding the ramekin to the plate, give a firm "shake",  the panna cotta will release onto the plate. Proceed as above.)


Le Hammeau-Poached Apricots

Serves 6


4 cups spring or filtered water

1 1/2   cups sugar

1/4 cup Bellocq - No.12 Le Hammeau tea

6-8 smallish apricots, quartered 

1. In a heavy bottom pot, bring water and sugar to a boil over medium-high heat, stirring occasionally, until sugar has dissolved.  Add the tea, cover, and steep 10 minutes.  Strain into a clean saucepan.  

2. Add the sliced apricots and poach, over low heat, until apricots are slightly softened, about 5 minutes.  Let apricots cool in poaching liquid. (And store in poaching liquid if preparing ahead.)

The remaining poaching liquid can be used to sweeten iced tea or cocktails!

Enjoy! xoxo

Bellocq's Hibiscus-Ginger Tea Warmer -

January 29, 2013

It may have taken until the end of January, but winter has finally hit NYC. The Bellocq tea shop is just around the corner from the Design*Sponge office in Greenpoint, Brooklyn, but it was cold enough on Wednesday that Max and I were completely bundled up (there may have been some shrieking when the wind hit our faces) and ready for some hot tea. Since I’ve given up coffee, Bellocq has quickly become my favorite spot to visit. (See our tea shop tour here.) I’m always learning about a new way to use tea. (On my last visit, founder Heidi Johannsen Stewart taught me to add a little lapsang souchong to soup when it needs extra body.) So when we were looking for a drink that was warm and alcohol-free, we turned to Heidi. Heidi is absolutely passionate about tea, and she came up with a delicious tea recipe that is a little fancier than just dunking a tea bag in hot water. — Amy Azzarito

Bellocq Hibiscus-Ginger Warmer 
Makes two 8-ounce drinks

Hibiscus is wonderfully refreshing and tart (and caffeine-free). The extra boost of vitamin C helps to bolster the immune system against the onslaught of winter colds and flus.


  • 1 cup sugar
  • 2 3/4 cups water
  • 4 inches fresh ginger, chopped
  • peel of 1 clementine
  • 3 tablespoons Bellocq hibiscus tea
  • rosewater, to taste


1. Put the sugar and 3/4 cup water in a small saucepan over medium-high heat. Bring to a simmer, stirring, until the sugar is dissolved. Add the ginger and clementine peel and remove from heat. Cover and set aside for 30 minutes. (The ginger-clementine simple syrup may be prepared up to a week ahead of time and stored in an airtight container.)

2. Bring the remaining 2 cups of water to a boil, add hibiscus tea and steep for 6 to 10 minutes. Strain the hibiscus and discard.

3. Add 4 to 6 tablespoons (or to taste) of the ginger-clementine syrup to the hibiscus tea. Divide between two generous mugs. Add rosewater, about 1 teaspoon or to taste.

4. Garnish with a slice of clementine peel.

Link to original article: Design*Sponge

Photos by Max Tielman

The Queen's Guard (Iced!) with Fresh Radishes

April 30, 2012

This elegant pairing is a gorgeous way to celebrate the return of outdoor entertaining season. Start with No. 47, The Queen's Guard (iced and garnished with lemon rind & scented geranium); Then serve with a plate of fresh radishes (raw with a side of firm butter & sea salt). Iced tea season is returning... and fresher then ever!

This combination is amazingly simple and yet... Absolutely Heavenly!!! xx @bellocq

Bellocq No.29, White Nixon Cocktail

March 01, 2012

This Bellocq cocktail is bound to be one of spring's bright and refreshing treats... to celebrate the retreat of winter serve over ice.  xx @bellocq  

Original cocktail publishing in the March 2012 Martha Stewart Living Magazine. Copyright 2012.

Photo: Anna Williams Photography Copyright 2012.

Tea Selections for a Fall Weekend

November 18, 2011

Autumn has finally arrived in New York, the temperature has begun to drop and beautiful swaths of crimson and gold leaves line the streets of Brooklyn. As our thoughts turn toward the upcoming holidays, we thought to share some of our favorite seasonal pairings with you.

The colors of fall in Brooklyn, New York 

A Few Great Teas for a Late-Autumn Weekend:

No. 54 Gypsy Caravan is a marvelous black tea blend befitting the harvest season: full-bodied and smooth with a wisp of light smoke. It's a wonderful post walk-through-the-leaves brew and will also pair beautifully with a beautiful bronzed bird. 

Planning to brine your turkey? Consider adding a 1/2 cup of Gypsy Caravan to the brining mixture to impart a light smokey flavor.

Considering a spice rub? Add a tablespoon or two of pulverized No.19 Lapsang Souchong (grind in spice grinder until finely ground) to the mixture for a delightful smokey nuance.

While the brave souls of the world are hitting the stores, we're planning to prepare a pitcher of Caravan Mary's to enjoy with a Monte Cristo sandwiches.

No.54 Gypsy Caravan

Acknowledging the pescetarians and vegetarians, this year we suggest the No. 82 Phoenix Oolong. The tea's delicate toasted notes and stone fruit/nectarine finish pair beautifully with lighter preparations, especially roasted salmon and cornbread stuffing. It's also excellent with slightly spicy food such as curry.


The beloved flavors of the holiday dessert table: apple and caramel, pumpkin and spice, toasted nuts and maple, cream and chocolate require a selection of teas equally sublime. With the traditional spirit of the holiday in mind may we suggest:

No. 36 Darjeeling Second Flush, a single estate grown tea with a wonderfully tailored and elegant profile. It is particularly excellent with apples, chocolate and chestnuts.

No.42 Little Dickens, a caffeine-free rooibos blend with notes of honey, ginger and chocolate. A favorite with the younger set and the young-at-heart.

No.17 Dragonwell, a traditional Chinese green is an intriguing match for a decadent pecan pie.

And as unabashed lovers of all teas Oolong, we plan on enjoying No.05 Ali Shan Oolong with our pie.

Après Feast:

Holiday feasting and the general bon vivant decadence of the weekend can admittedly leave one a bit sluggish and possibly unmotivated.

No.12 Le Hammeau, a lovely tisane of lemongrass, verbena, lavender, rose and mint is light, refreshing and invigorating and the antidote to overindulgence. 

No.12 Le Hammeau

For palettes that prefer a earthier lean, No. 34 Roasted Kukicha is a light woodsy Japanese green tea of roasted tea stems.  Perfectly suited for the fall countryside, the light brew is hydrating, soothing and restorative. 

And voila! Weekend covered. 

Wishing you a wonderful Holiday!

BELLOCQ Tea Atelier

Bellocq and Brunch: Caravan Mary Rides Again

November 18, 2011

Bellocq's twist on the traditional Bloody Mary adds an edge of smokey goodness to the beloved brunch tipple.  The markets are loaded with amazing pickles, turnips, okra, spicy beans…these days. We skewer a myriad of delicious nibbles and into our Caravan Mary's they go. 

Mary I of England

Makes 2 cocktails / recipe may be doubled and tripled. 

        ounces tomato juice 
    4     ounces vodka or tequila blanco 
        ounces strongly brewed No.54 Gypsy Caravan tea, cooled 
    2     teaspoons prepared horseradish, or to taste 
        teaspoon Worcestershire sauce, or to taste 
    1/2  teaspoon chipotle in adobo sauce, or a few dashes of tobasco to taste
        teaspoon freshly squeezed lemon juice, or to taste 
           Sea salt and freshly cracked black pepper 

Garnish suggestions: Pickled turnips, spicy beans, celery heart stalks and leaves, Rick's Pick's Smokra, beef jerky, caper berries, lemon wedges or olives

1. Stir together the tomato juice, vodka, No.54 Gypsy Caravan tea, horseradish, Worcestershire, chipotle or tobasco, and lemon juice in a serving pitcher. 
2. Season with salt and pepper. Taste and adjust as necessary. 
3. Fill two highball glasses with ice; divide mixture between glasses. Top with an extra crack of pepper. 
4. Load up the glasses with garnishes and serve.