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1
Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl.
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2
The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten.
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3
Use an electric mixer set on medium speed to beat the mixture just until combined.
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4
Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds.
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5
Remove the dough from the bowl and pat into a disk.
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6
Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using.
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7
This will give any gluten that may have developed a chance to relax.
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8
If you use the dough immediately after making it, it may be tough and elastic.
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9
The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month.
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10
Thaw the dough in the refrigerator until ready to use.
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11
If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
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12
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.
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13
This softens the cold butter.
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14
Cut the dough into cookies with a round 2-inch plain cutter.
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15
The size of the cutter is determined by the size of mini tart pan you are using.
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16
Place the pieces in the flexible mini tart pan.
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17
Dock the dough.
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18
Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned.
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19
Cool tart shells and reserve.
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20
Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer.
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21
Remove from heat.
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22
Place the tea leaves in the cream.
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23
Cover and let sit for 8 minutes.
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24
Use a fine mesh sieve to strain the tea from the cream.
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25
Bring the cream to a boil one more time.
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26
Pour the cream over the bittersweet chocolate.
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27
Use an immersion blender and mix thoroughly.
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28
Pour the tea ganache into the cooled tart shells.
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29
This task will be easier if you use the automatic funnel or a cup with a spout.
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30
Place in the refrigerator for an hour.
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31
When the ganache has cooled, remove from the refrigerator.
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32
Use a knife to transfer gold leaf onto the top of some tarts.
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33
Other tarts can be topped with fresh exotic fruits.
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34
Enjoy!
