Green of London Lemon-Bergamot Tart

Name: Green of London Lemon-Bergamot Tart
Prep time: 3 h
Cook time: 15 min
Yield: Serves 8
Ingredients: For the Pastry Shell; - 2 tbsp of Green of London (finely ground); - 1 1/3 sticks of unsalted butter, room temperature; - 2 cups of flour; - 2 tbsp of powdered sugar; - 3 tbsp of light brown sugar; - 1/3 cup of almond flour; - 1 large egg; - 2 tsp of honey; For the Lemon-Bergamot Cream; - 2 organic bergamots (or meyer lemons); - 4 organic lemons; - 1 1/3 sticks of unsalted butter; - 2 tbsp of Green of London; - 4 large eggs; - 1 cup of granulated sugar; - 1 tsp of Agar-agar powder

Serves 8 | Dessert

Easy

180 min

15 min

Revisit one of France's most famous pastries with this elegant Green of London Lemon-Bergamot Tart! This Earl Grey blend, combining delicate Chinese green tea with fresh bergamote notes, enhances the bright acidity of this classic dessert, offering a surprising and sophisticated finish on the palate.

Ingredients

For the Pastry Shell

- 2 tbsp of Green of London (finely ground)

- 1 1/3 sticks of unsalted butter, room temperature

- 2 cups of flour

- 2 tbsp of powdered sugar

- 3 tbsp of light brown sugar

- 1/3 cup of almond flour

- 1 large egg

- 2 tsp of honey

For the Lemon-Bergamot Cream

- 2 organic bergamots (or meyer lemons)

- 4 organic lemons

- 1 1/3 sticks of unsalted butter

- 2 tbsp of Green of London

- 4 large eggs

- 1 cup of granulated sugar

- 1 tsp of Agar-agar powder

Preparation

Prepare the Pastry Shell

1| Pulse the Green of London tea in a spice grinder until it becomes a fine powder.

2| Combine the tea powder with softened butter, flour, powdered sugar, brown sugar, almond flour, egg, and honey until a dough forms.

3| Roll out the dough and fit it into your tart pan. Prick the bottom with a fork and refrigerate for 1 hour.

4| Preheat your oven to 320°F (160°C). Bake the crust for about 30 minutes or until the edges are golden brown. Let cool.

Prepare the Citrus Cream

1| Zest 1 bergamot and 2 lemons. Juice all the citrus fruits.

2| In a saucepan, bring the citrus juice, zest, butter, and tea leaves to a boil. Remove from heat and let steep for 15 minutes.

3| In a separate bowl, whisk together the eggs, sugar, and agar-agar.

4| Strain the infused citrus liquid into the egg mixture while whisking constantly.

5| Return the mixture to the saucepan over medium heat. Whisk continuously until it thickens to the consistency of a pastry cream.

6| For a silky finish, blend the warm cream with an immersion blender.

Assembly

1| Pour the citrus cream into the pre-baked tart shell.

2| Refrigerate for at least 2 hours before serving.