Roost's Chai Tart

• 1 quart heavy cream
• 1 quart half and half
• 8 eggs
• 1/2 quart brown sugar
• pinch of nutmeg
• pinch of cinnamon
• pinch of salt
• 1 small packet of gelatin
• 1/2 cup of chai syrup
• 2 tablespoons of saffron diluted in 4 tablespoons of warm water for 20 minutes (optional)
• 4oz tart shells (can buy these in the frozen section of the grocery store)

1. Preheat oven to 375' degrees. Place a pie pan or a heat-proof dish filled with water on the bottom rack or bottom of the oven
2. Crack eggs in a bowl and whisk, set aside
3. In a large size mixing bowl, gently mix the rest of the ingredients until incorporated
4. Add the eggs and mix again until smooth and consistent
5. Ladle 3oz. of the mixture in to a tart shell that's on a parchment paper lined baking sheet. Repeat as many as needed.
6. Bake tarts in oven for 20-30 minutes until slightly wobbly in the middle
7. Remove and allow to cool for 10 minutes
8. Serve tarts with a dollop of whipped cream and a mint sprig

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