tea and ginger infused lemon tart
yields: one 9 inch tart
for the lemon curd
1/4 cup boiling water
4 darjeeling tea bags
1 tablespoon cornstarch, powder
1/4 cup fresh lemon juice (I used the meyer variety), squeezed
4 large eggs
1 cup superfine sugar
1/2 teaspoon lemon zest, fresh
1 teaspoon grated ginger root, fresh
1/2 stick butter, chopped and softened to room temperature
for the crust (or you can use your favorite/preferred tart crust)
14 ounces whole walnuts
1/4 cup oat flour
4 tablespoons butter, softened to room temperature + a little extra for greasing
4 tablespoons fine sugar
a little confectioners sugar to dust (optional)
1. Pour the boiling water over the darjeeling tea bags in a cup and let it steep for 10 minutes. Squeeze the bags and discard. Place the extracted tea liquid in a small saucepan and reduced the volume to 2 tablespoons. It will be very dark and concentrated. Cool completely. Once the liquid is cooled, whisk in the cornstarch to form a slurry and keep aside.
2. Prepare a pot of boiling water. Place a large glass bowl over the pot, the level of the boiling water must be an inch below the base of the glass bowl. This allows the steam to heat the eggs evenly. Place the eggs and sugar in the bowl and using a hand whisk or handheld electric whisk, whisk at high speed for about 5 minutes until the eggs become pale yellow and light and fluffy. Whisk in the lemon juice, lemon zest, ginger, butter, and tea-cornstarch slurry. Whisk continuously, until the mixture transforms into a thick custard. Remove from heat and transfer to container. Keep aside until ready to use. The lemon curd can be prepared a day ahead in advance and refrigerated until ready to use.
3. To prepare the tart crust, place a wire rack at midlevel in the oven and preheat to 325F. Pulse for a few seconds to grind the walnuts along with the sugar in a food processor to form a coarse powder. Remove the ground walnuts and transfer to a medium-sized mixing bowl. Fold in the oat flour and butter and mix using your hands to form a dough. Lightly grease a 9" fluted tart pan with a little butter. Line the base of the pan with parchment paper cut to size. Place the dough in the center of the pan and spread it out to cover the pan and the edges in an even layer, using your fingers. Place the prepared tart pan in a baking tray lined with parchment paper or a silicone mat, remove and bake in the preheated oven for 5 minutes. Remove the pan from the oven and pour the lemon curd into the tart shell. Level the filling using a small offset spatula. Return the tart to the oven and bake for another 8 to 10 minutes, until the edges of the filling start to get firm while the center of the filling jiggles slightly when shaken gently. Remove the tart pan from the oven and allow to cool completely to room temperature before releasing it carefully from the tart pan. Refrigerate to chill the tart for at least 3 to 4 hours before serving. Dust with a little confectioner's sugar if desired.