-
1
Cut open tea bags and release tea leaves into small bowl. Add lemon juice and stir to coat leaves. Leave to sit for at least 20 minutes.
-
2
Dice butter.
-
3
Work flour, sugar, salt, and butter together in bowl with your hands until ball of dough forms, and no clumps of butter remain.
-
4
Drain lemon juice from tea leaves, (cheesecloth or a paper towel can assist), and add tea leaves to the dough; work in until evenly distributed.
-
5
Wrap and chill dough for 10-15 min.
-
6
Press chilled dough evenly into 11 in. tart pan, (patch any holes or tears with extra dough), to a thickness of 1/4 inch, and trim edges (roll rolling pan over top to effectively trim excess dough.)
-
7
Bake in 350 degree F oven until a light golden brown (approximately 30 minutes.)
-
8
Combine brandy, butter, and sugar in pot over medium heat,
-
9
Stir constantly until it turns a deep reddish-amber, and registers 240 degrees F on a candy thermometer.
-
10
Pull off heat and immediately pour over pre-baked shortbread cookie crust, and quickly distribute topping to edges of tart with icing spatula, before it sets.
-
11
Cool tart.
-
12
Combine cream and lemon zest in bowl; whip to soft peaks.
-
13
Add lemon juice, brandy, and tea in slow drizzle while whipping; whip to stiff peaks.
-
14
To serve, plate individual slices and top with whipped cream.
