Earl Grey Shortbread Tartlets with Lemon Curd, Blueberry Coulis and Whipped Cream
This was just created in our Cooking School and is a great dessert for Easter, or save the recipe and impress your mom for mother's day! The loose Earl Grey tea leaves added to the tartlet give it a fantastic flavor!
- 2 cups all-purpose flour
- 2 Tablespoons loose Earl Grey tea leaves
- 1/2 teaspoon salt
- 3/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) butter, room temperature
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375˚F. Press dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack, and let cool to room temperature.
Yield: 2.5 cups
- 2 pints blueberries
- 3 TBSP sugar
- 1 TBSP fresh lemon juice
Put 1 pint blueberries in food processor, with the sugar and lemon juice. Pulse on high until the berries are pureed. Strain, pressing on the solids to drain excess juice.
Add additional sugar and lemon juice to adjust to taste. Refrigerate.
Stir in 1 pint whole fresh berries immediately before topping dessert.
- 1 cup heavy cream
- ¼ cup Mascarpone cheese
- 2 Tbs. Honey
- 1 Tbsp Limón cello
Assemble the Tart
- 1 recipe Whipped Cream
- 1 recipe blueberry coulis
- 1 recipe tart shells
- Candied lemon peel
- Fresh mint leaves
Fill each tartlet with Stonewall Kitchen Lemon Curd, then top with a small spoonful of the coulis. Dollop the whipped cream in the center of the tart and garnish with candied lemon peel and mint.