Hot Toddy Tart

As I ruminated on the foundation of a stupid-chilly weather tart, my suggestions grew to become to seasonal fruits, and I believed of the trees in my neighborhood, still encumbered with lemons and oranges. Incorporating citrus into my original tart looked a given– but how that that you simply would be in a position to take it in a original course? Then I believed of my favorite wintertime cocktail, the Hot Toddy, and the foundation for my original tart took shape. I researched the historical previous of the drink, realized of its seemingly origins in Scotland, and , I had my tart crust–shortbread cookie. I settle on brandy in a Hot Toddy, and so the brandied sugar topping for the shortbread crust turn out to be as soon as born. I needed the intense flavors of original lemon, related to the final- minute squeeze of the fruit into the cocktail, and so I determined to work the lemon precise into a whipped cream, to be frail to high the tart. And in the end, I knew I would must highlight tea. This posed some considerations. In earlier iterations of this tart, as I examined assorted suggestions, the tea constantly came thru too faintly. Indirectly, taking a net page from Burma, and one amongst my favorite dishes from that delicacies– tea leaf salad– I determined to soak the tea leaves in lemon juice and then incorporate them into the shortbread, as well to working willing tea into the whipped cream.

You will obtain the resulting tart under– impressed by the enduring wintertime, fire Hot Toddy cocktail, this tart showcases a crunchy brandied sugar topping, layered over a tea-leaf shortbread cookie crust, and topped with a dollop of freshly whipped cream, infused with the entire flavors of the cocktail. —indieculinary

Instructions

1. Shortbread Tea Leaf Cookie Crust:
2. Decrease commence tea luggage and unlock tea leaves into exiguous bowl. Add lemon juice and lunge to coat leaves. Leave to sit down down for at the least 20 minutes.
3. Dice butter.
4. Work flour, sugar, salt, and butter collectively in bowl along with your palms till ball of dough kinds, and no clumps of butter live.
5. Drain lemon juice from tea leaves, (cheesecloth or a paper towel can aid), and add tea leaves to the dough; work in till evenly disbursed.
6. Wrap and chill dough for 10-15 min.
7. Press chilled dough evenly into 11 in. tart pan, (patch any holes or tears with extra dough), to a thickness of ¼ gallop, and neat edges (roll rolling pan over high to successfully neat extra dough.)
8. Bake in 350 degree F oven till a lightweight golden brown (roughly 30 minutes.)
   

1. Crunchy Brandied Sugar and Whipped Cream
2. Combine brandy, butter, and sugar in pot over medium warmth,
3. Walk persistently till it turns a deep reddish-amber, and registers 240 levels F on a candy thermometer.
4. Pull off warmth and without extend pour over pre-baked shortbread cookie crust, and quick distribute topping to edges of tart with icing spatula, earlier than it sets.
5. Frigid tart.
6. Combine cream and lemon zest in bowl; whip to tender peaks.
7. Add lemon juice, brandy, and tea in behind drizzle while whipping; whip to stiff peaks.
8. To abet, plate person slices and high with whipped cream.