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Categories:
Shortbread Tea flour unsalted butter sugar salt black tea lemon juice crunchy brandy butter sugar heavy cream lemons sugar lemon juice brandy
Viewed: 36 - Published at: 6 months agoIngredients
- Shortbread Tea Leaf Cookie Crust:
- 2 cups AP Flour
- 1 cup unsalted butter
- 1/2 cup sugar
- 1/4 teaspoon sea salt
- 4 bags black tea
- 4 tablespoons fresh lemon juice
- Crunchy Brandied Sugar and Whipped Cream
- 2/3 cup brandy
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 cups heavy cream
- 2 zest of organic lemons
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon brandy
- 1 tablespoon prepared tea
Method
- Cut open tea bags and release tea leaves into small bowl. Add lemon juice and stir to coat leaves. Leave to sit for at least 20 minutes.
- Dice butter.
- Work flour, sugar, salt, and butter together in bowl with your hands until ball of dough forms, and no clumps of butter remain.
- Drain lemon juice from tea leaves, (cheesecloth or a paper towel can assist), and add tea leaves to the dough; work in until evenly distributed.
- Wrap and chill dough for 10-15 min.
- Press chilled dough evenly into 11 in. tart pan, (patch any holes or tears with extra dough), to a thickness of 1/4 inch, and trim edges (roll rolling pan over top to effectively trim excess dough.)
- Bake in 350 degree F oven until a light golden brown (approximately 30 minutes.)
- Combine brandy, butter, and sugar in pot over medium heat,
- Stir constantly until it turns a deep reddish-amber, and registers 240 degrees F on a candy thermometer.
- Pull off heat and immediately pour over pre-baked shortbread cookie crust, and quickly distribute topping to edges of tart with icing spatula, before it sets.
- Cool tart.
- Combine cream and lemon zest in bowl; whip to soft peaks.
- Add lemon juice, brandy, and tea in slow drizzle while whipping; whip to stiff peaks.
- To serve, plate individual slices and top with whipped cream.
