- Lemon Rice Shortbread, recipe follows
- Generous 1 cup or 240 grams heavy cream
- 2 pinches Earl Grey tea
- 2 tablespoons or 40 grams honey
- 1 1/2 cup or 230 grams bittersweet chocolate, chopped
- Gold leaf, for garnish
- Assorted Exotic Fruits such as, lychees sliced, fresh current bundles and kiwi peeled and sliced
Lemon Rice Shortbread:
- Generous 1/2 cup cold unsalted butter
- Pinch salt
- 3/4 cup powdered sugar
- 1 large egg
- 1/4 cup rice flour
- Scant 2 cups cake flour
- 1 lemon, zested
Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined.
Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic.
The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Cut the dough into cookies with a round 2-inch plain cutter. The size of the cutter is determined by the size of mini tart pan you are using. Place the pieces in the flexible mini tart pan. Dock the dough. Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned. Cool tart shells and reserve.
Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer. Remove from heat. Place the tea leaves in the cream. Cover and let sit for 8 minutes. Use a fine mesh sieve to strain the tea from the cream. Bring the cream to a boil one more time. Pour the cream over the bittersweet chocolate. Use an immersion blender and mix thoroughly. Pour the tea ganache into the cooled tart shells. This task will be easier if you use the automatic funnel or a cup with a spout. Place in the refrigerator for an hour. When the ganache has cooled, remove from the refrigerator. Use a knife to transfer gold leaf onto the top of some tarts. Other tarts can be topped with fresh exotic fruits. Enjoy!