Lemon Curd & Earl Grey Shortbread Tart
Recipe type: Dessert, Tart
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
I cannot resist the combination of buttery shortbread with tart lemon curd and black tea. I doubt you'll be able to resist, either.
  • ¾ c. (1½ sticks) Unsalted Butter, softened
  • ¼ c. + 2 Tbsp. Sugar
  • 1½ c. All-Purpose Flour
  • 4 teabags (about 1½ Tbsp.) Earl Grey Tea
  • ¾ tsp. Kosher Salt
  • 1 c. Homemade Lemon Curd (see previous post for recipe)
  • ¾ c. Heavy Cream
  • ¼ c. Sour Cream
  • 1 Tbsp. Sugar
  1. Make the crust dough. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes on high-speed. Meanwhile, in a medium bowl, whisk together flour, tea, and salt. Add dry ingredients to the creamed butter and mix on a low-speed until large clumps of dough form. Dump the dough into a 9 in. tart pan with removable bottom and press in to form an even crust. Prick with a fork and chill in the freezer for 30 min. (to reduce shrinkage) before baking.
  2. If you haven't made the lemon curd yet, now would be a good time!
  3. Preheat oven to 350°. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights. Return to the oven and bake for another 15-18 minutes until the crust is golden. Cool completely before proceeding.
  4. Make the whipped cream. Combine heavy cream, sour cream, and 1 Tbsp. sugar in the (chilled) bowl of an electric mixer. Start with a low-speed to blend the 2 creams, then gradually increase the speed to medium-high and whip until soft peaks form, about 3 minutes.
  5. Spread the lemon curd in the bottom of the cooled tart crust. Dollop the whipped cream in the center of the tart.
Recipe by strawberryplum at http://www.strawberryplum.com/lemon-curd-earl-grey-shortbread-tart/